Soy
and Oil Hot Sauce辣椒醬 (la-4
jiao-1 jiang-4) Soy sauce and oil spiced with chillies: the Chinese
answer to vinaigrette? But for noodle soup and dumplings, rather
than salads.
Makes 1 medium jar
Ingredients
150 g (5.5 oz) fresh cayenne chilli peppers, chopped finely
70 g (2.5 oz) garlic, chopped finely
1 cup soy sauce
1/2 cup vegetable oil
Method
Place ingredients in a pot. Bring to a boil and simmer
gently with lid on for 20 minutes. Stir occasionally.
When
cool, stir and pour into a glass jar.
Stir before each use.
Notes:
Measures are not critical; vary them as you please. The sauce
should keep well for an extended time. Refrigerate for longer
storage.
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