1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil
A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste
Fiery four chilli dipping sauce
I love fiery foods and wanted to begin the recipe index with a chilli recipe but that did not happen. However this is as good a time as any to do so. This is a great dipping sauce for pot-stickers, momos and dumplings but can be used to perk up a stir-fry, steamed rice or noodles or even tempura vegetables. Goes really well with tofu stir-fried with salt and pepper.
There are many ingredients used here but you can skip whatever you don't like or don't have or reduce amounts of chilli if you can't tolerate heat or have kids sampling it.
Warning: This turns out to be a very hot sauce so do taste before serving!
1 tbsp red chilli flakes
1 tbsp red chilli paste
1 tbsp green chilli finely chopped (any hot green chilli or substitute with milder chilli )
2 tbsp sweet chilli sauce (substitute with 1 tbsp sugar if unavailable)
2 tbsp soy sauce
1 tbsp coriander stems finely chopped
1 tbsp spring onion finely chopped (green and white)
1 tbsp minced ginger
1 tsp minced garlic
1 tsp vinegar or lemon juice
1 tbsp oil
1/2 tsp black pepper ground
- Heat oil in a small pan and cook garlic till soft.
- Combine all the remaining ingredients in a bowl and add the garlic with the oil.
- Serve with your favorite pot-stickers or tempura veggies
- Store in air tight container in the refrigerator for upto 7 days.