I always love food that is spicy and sour and yes I am slowly introducing some spicy food to my both kids :D My 7 year old boy can take medium heat pretty well like Malay mee goreng. Japanese curry with medium heat is also no problem for their palate :D Hopefully soon they will be abled to accept the same level of spiciness as me so that I can whip up spicy food as often as I like! hehehe
This Thai 3-flavoured sauce supposed to be spicy, sour and sweet at the same time. Looks very tantalizing indeed! But the final result is not as spicy and sour as I thought, is more on the sweet side >.< Guess I should reserve some chilli seeds and reduce the sugar amount for my next attempt :D But overall it is still a very flavourful sauce which is great in tossing over vermicelli salad and over deep fried chicken/fish fillet.
Chopped chilli, cilantro stems, shallots & garlic
Chopped palm sugar, brown sugar, tamarind paste & fish sauce
Recipe source : Shesimmers.com
- 40gm red chillies, deseeded and finely chopped (retained some seeds for extra spiciness)
- 40gm peeled garlic, finely chopped
- 40gm peeled shallots, finely chopped
- 20gm finely chopped cilantro stems
- 120gm palm sugar, roughly chopped
- 1/2 cup water
- 50gm brown sugar
- 1/3 cup fish sauce
- 1/3 cup thick tamarind liquid
- 2 tbsp corn oil
- Heat up oil in a medium saucepan, fry the chilli, garlic, shallots and cilantro stems over medium heat until fragrant.
- Add in the remaining ingredients and bring to boil. Lower heat and simmer till sauce is reduced and thickens, approx 1.5 cups.
- Store the cooled sauce in a cleaned glass jar and refrigerate or freeze.
Ways to use the sauce…..
Deep Fried Fish Fillet Thai Vermicelli Salad