CHILLI GARLIC DIP
INGREDIENTS
Oil – 1 tblsp
Garlic – 1½ tblsp minced
Ginger – 1 tsp minced
Stock – 1 cup
Salt – ¾ tsp
Ajinomoto – ½ tsp
Sugar – 1 tsp
Chilli
Paste (JOC Recipe) – 2 tsp
Vinegar – 2 tblsp
Soya Sauce – 1½ tsp
Tomato Ketchup – 1 tblsp
Cornflour –
1 tblsp mixed with ¼ cup
water
1. Heat oil in a wok.
Reduce heat. Add ginger and garlic mince. Stir for a few seconds. Let the ginger-garlic turn light golden.
2. Add stock, salt, ajinomoto, sugar, chilli paste, vinegar, soya
sauce and ketchup.3. Mix cornflour with water. Add 3-4 tblsp of this mixture once the stock comes to a boil.
4. Let the sauce come to a boil again. Remove from fire.
5. Serve with snacks or crudités.
Note: Crudités are raw
vegetables cut into strips and served with a dip.
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