John Myers
Contents
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Ingredients
For the vegetables:
- 120 g Hot peppers, red, long, mild
- 5 medium sized Cloves of garlic, fresh
- 40 g Ginger, fresh
- 30 g Orange peel, homemade
- 6 small Chillies, red, fresh or frozen
The liquids:
- 80 g Orange juice
- 20 g Tomato juice
- 2 tbsp Lemon juice
- 300 g Coconut water
- 120 g Rice wine vinegar, clear, mild
- 160 g Sugar, fine white
- 6 g Vegetable broth, concentrated bouillon or salt
To tie:
- 2 tbsp Tapioca flour
- 3 tbsp Rice Wine, (Arak Masak)
Instructions
Note:
- The recipe makes about 1 liter of sauce. However, I use homemade orange peel, which is much more aromatic than bought things.
Prepare the vegetables:
- Wash the peppers and cut across into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Cap the garlic cloves at both ends, peel and roughly chop. Cut the orange peel lengthways into thin threads and across into small cubes. Wash, peel and cut the ginger crosswise into thin slices. Wash the chillies and cut them into thirds, discard the stalks. Grind the pieces in a mortar or roughly chop them in a cutter (Moulinex or similar).
Finishing the sauce:
- Put the ingredients for the liquids in a saucepan and bring to a boil. Reduce the heat and let simmer with the lid on for 15 minutes. Dissolve the tapioca flour in the rice wine and mix into the sauce. Let simmer for another 5 minutes. Season to taste with salt and fill into a glass bottle. The sauce will keep in the refrigerator at 5 degrees for about 2 months. Shake well before use.
Nutrition
Serving: 100gCalories: 19kcalCarbohydrates: 1.9gProtein: 0.3gFat: 0.2g
