Sweet and sour hot sauce, Thai style No. 3

Ingredients for 1 servings:

• 1 liter of water
• 4 tbsp lemon juice
• 12 g instant chicken broth
• 2 tbsp tomato paste
• 360 g white sugar
• 70 g vinegar essence, 25%
• 80 g bell pepper(s), red
• 50 g pepper, red, long (Cabe besar merah)
• 1 small cinnamon stick(s)
• 20 g ginger
• 2 tbsp rice wine (Arak Masak)
• 3 tsp agar-agar powder
• n. B. Honey, dark, to taste
• n. B. Rice vinegar, Chinese, mild, to taste
• n. B. Flowers and leaves for garnishing
• e.g. Dill, fresh, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a creamy, delicious dim sum sauce with a delicate ginger and cinnamon flavor

You will also need a sterile 1.5-liter bottle with a screw cap. Combine all ingredients, from water to vinegar essence, in a 2-liter saucepan and heat. Stir occasionally. In the meantime, wash the bell peppers, ginger, and chili peppers. Remove 80 g of the bell peppers, without seeds, cut into pieces, and add to the saucepan. Reserve the rest for something else. Peel the ginger, cut into thin slices, and add to the saucepan. Remove the stems and seeds from the bell peppers, chop them, and add them. Add the cinnamon stick and let the mixture simmer for 20 minutes. Let it cool slightly, then strain. Remove the ginger and cinnamon stick from the mixture remaining in the sieve. Combine the remaining chili pepper and pepper mixture in the sieve with half of the sugar solution and blend coarsely on the lowest setting for 30 seconds. Add the remaining sugar solution and blend finely on the highest setting for 1 minute. Return to the saucepan and return to the heat. Dissolve the agar-agar powder in the rice wine and stir in the sugar solution. Reduce heat and simmer for 2 minutes while stirring. Season to taste and pour into the sterile bottle.