John Myers
Contents
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Ingredients
Liquid ingredients:
- 200 g Water
- 4 g Chicken broth, Kraft bouillon
- 130 g Sugar, whiter
- 20 g Vinegar essence 25%
The vegetable ones:
- 20 g Ginger, fresh or frozen
- 4 m.-g Cloves of garlic, fresh
- 30 g Peppers, red
- 140 g Tomato pulp
- 20 g Hot peppers, red ones
- 1 smaller Chili, red, (up to 3 are possible)
The spices:
- 1 small Cinnamon stick
- 2 Cloves
For alloying
- 1 tsp Agar-Agar powder
- 2 tbsp Rice Wine (Arak Masak)
- 1 tsp Citric acid
Also:
- 1 bottle Sterile with screw cap, 0.5 L
To taste:
- 1 bottle Orange syrup, lighter (see my recipes)
- 1 bottle Rice vinegar, more Chinese, milder
To garnish:
- 1 bottle Dill, fresher
- 1 bottle Flowers and leaves
Instructions
- Put the liquid ingredients in a 5 L saucepan and heat. Stir until the chicken stock and sugar are dissolved. Immediately add the vegetable ingredients to the saucepan after they are ready.
In the meantime
- Wash the tomatoes, bell peppers, ginger, peppers and the chilli. Peel the ginger and cut it crosswise into thin slices. Cap the garlic cloves at both ends, peel and cut in half lengthways and crossways. Remove the required amount of the pepper without the grains and cut into pieces. Remove the stem from the tomatoes, peel and quarter them, remove the green-white stem, core and cut in half crosswise. Peel and core the peppers and cut into small pieces. Cut the small, red chilli diagonally into thirds, leave the grains in place and discard the stem.
- Add the spices and simmer with the lid on for 20 minutes. Let cool a little, then strain. Remove the cinnamon stick and the cloves from the mass remaining in the sieve. Put half of the sugar solution into the blender. Coarsely puree for 20 seconds on the lowest setting.
- Put back in the saucepan with the rest of the sugar solution and reheat. Dissolve the agar-agar powder in the rice wine and mix with the sambal while stirring. Reduce the heat a little, add the citric acid and let the citric acid activate the agar for 2 minutes while simmering. Season to taste with the appropriate ingredients.
- Fill into the sterile bottle, allow to cool and store in the refrigerator. To use, place in a bowl for dipping, garnish and add the dim sum.
Nutrition
Serving: 100gCalories: 14kcal
