Two weeks have passed and we are starting the third week of Buffet on Table with the theme “Condiments from Countries “.
As per wiki a condiment can be a spice or sauce or any other food that is used to enhance the flavor in particular food preparation.Some condiments are served with food such as ketchup ,mustard sauce etc while some condiments are used while cooing the food such as barbecue sauce,soya sauce and teriyaki sauce etc.
As per wiki a condiment can be a spice or sauce or any other food that is used to enhance the flavor in particular food preparation.Some condiments are served with food such as ketchup ,mustard sauce etc while some condiments are used while cooing the food such as barbecue sauce,soya sauce and teriyaki sauce etc.
This week I will be showcasing different types of sauces around the world .So for the first day I made this popular Chinese Schezwan sauce .This sauce has more bold flavors because of the use of chilly peepers and garlic.Originally they use Sichuan pepper to get the unique flavor but I used dry red chilly peppers as I couldn’t get a hold on those peppers.
The day I made this sauce we had some guests came for dinner.I made momos , veg hakka noddles , veg monchow soup,vegetables in hot garlic sauce ,and schezwan fried rice using this sauce .By the time I finished all the dishes I was so tired that forgot to click the schezwan fried rice.I guess I have to make it again to get the clicks.
Schezwan Sauce
Ingredients:
20-25 dry red chilies,seeds removed
3-4 Sichuan pepper(I didn’t use )
5-6 garlic cloves,finely chopped
1 tablespoon ginger,grated
1 white onion,chopped
1 teaspoon soy sauce
salt to taste
pepper to taste
4 tablespoon oil
2 teaspoon vinegar
1 tablespoon sugar
1 cup water
Method:
Wash and soak red chillies in warm water for 2-3 hours.Blend using little water to form a smooth paste.
Heat oil in a saucepan , add garlic.Sue till lightly brown in color.
Now add ginger and onions.Cook until onions are soft and then add the red chilli paste.
Mix well and add 1 cup of water. let it cook until the sauce thickens a little.
Add soy sauce and season with salt and pepper.Finally add sugar and vinegar.
Cool and store in air tight glass jar.Keep refrigerated.
Use as a dip for momos ,spring rolls or make fried rice , noodles or some hot soups.
Enjoy!!
Serve-6 Cooking time-20 minutes
Best regards,
Sapana Behl
Sauce looks really spicy. Lively color & yummy spicy sauce.
That is tongue tickling… Yummm.
that is a lot of sauce…i believe you folks love yoru chinese dishes a lot , i dont mind it as well…beautifully made
Sapna this sauce looks really really tempting . It has a beautiful colour .
I made this too, and its coming up this week :-)) thats a lovely colour u have on that sauce…
I have also picked up this recipe for this week. This one looks fiery and spicy. Beautiful color. I am sure my husband will love this.
Finger licking schezwan sauce.
Looks vibrant & spicy Sapana..I tried schezwan sauce once,but it tastes like garlic pickle,dont know what it did wrong.
I feel like making this sauce rite now at home, love it to the core.
The first picture looks awesome!..wonderful clicks…and I love this sauce!
Love the color and nice texture.
Spicy spicy and super hot.. yummy
Vibrant and tongue-ticking sauce!!!
Love the color of the schezwan sauce — it looks so spicy & delicious.
Sounds like one fiery sauce and love the beautiful color.
Awesome n love it. This is one sauce that we love
a delicious example of Indo-Chinese cuisine