New Update
| Main ingredients | Kashmiri dried red chillies, Reshampatti dried red chillies, Oil, Garlic, Ginger, Celery, Salt, Five spice powder, White vinegar, Dark soy sauce, Tomato ketchup, Sugar |
| Cuisine | Chinese |
| Course | Sauce |
| Prep time | 2-3 hours |
| Cook time | 30-35 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 20-25 Kashmiri dried red chillies, soaked for 1-2 hours
- 20-25 reshampatti dried red chillies, soaked for 1-2 hours
- 1 cup oil
- 1 cup finely chopped garlic
- ¾ cup finely chopped ginger
- ¼ cup finely chopped celery
- Salt to taste
- 1½ teaspoons five spice powder
- 2 tablespoons white vinegar
- 1 tablespoon dark soy sauce
- ½ cup tomato ketchup
- 1 tablespoon sugar
Method
- Bring sufficient water in a wok, add Kashmiri dried red chillies and Reshampatti dried red chillies and boil for 4-5 minutes. Drain into a large bowl and allow to cool slightly.
- Transfer the boiled chillies into a mixer jar, add ½ cup water and grind to a coarse paste.
- Heat oil in a wok, add garlic and ginger, mix and sauté for 1-2 minutes. Add celery, mix well and saute for 1-2 minutes.
- Add the ground paste, mix and sauté, stirring continuously for 5-10 minutes.
- Add salt and five spice powder, mix well and saute for 3-4 minutes.
- Add vinegar and dark soy sauce, mix well and cook stirring continuously for 2-3 minutes.
- Add tomato ketchup and sugar and mix well and cook till oil separates.
- Switch the heat off and allow to cool completely.
- Store in an air tight jar and serve when required.
Advertisment
