Sauce
Description
Homemade sauce is easy and quick to prepare. "Tom Yum" paste originates from Thailand. As you probably know, people there have a rather relaxed attitude toward spicy food. Surprisingly, it doesn't cause heartburn, gastritis, or ulcers for them—such are their stomachs! We, ordinary Russians, however, need to adapt such recipes to suit our own digestive systems. I recommend serving "Tom Yum" sauce with meat dishes. The sauce is ready. Store it in the refrigerator and serve with meals.
Instructions
- 1
Step 1
First, let's prepare the garlic. Peel it and slice into medium pieces. Take a frying pan, pour in some vegetable oil, and fry the garlic for about 30-60 seconds over low heat. After that, remove the garlic and set it aside. We'll also need the oil.
- 2
Step 2
Take chili peppers. Rinse them under water. Remove stems and seeds. Cut into small slices. If you can't tolerate spicy food well, use just one small chili or even a small piece only. Chili peppers are very hot. They can be consumed only if you have a very healthy digestive system. As a last resort, use bell pepper instead.
- 3
Step 3
Fry the slices of pepper in garlic-infused oil until the color darkens. Then remove and transfer to a blender. Add the garlic to it as well. Cut a small piece of ginger root, peel it, and slice into pieces. Add to the blender. Grind all three ingredients into a paste. Grate a whole lemon, using only the yellow zest. Add it to the pan with the oil. Squeeze the juice from the lemon and add the juice and sweetener to the pan. Transfer the paste from the blender into the pan and simmer everything over low heat for about 10 minutes.
- 4
Step 4
So, the "Tom Yum" paste is ready! Transfer it into a nice jar. This paste serves as a base for the sauce, which is diluted with coconut milk, fish broth, or simply regular milk. Dilute it to your taste and as needed, although you can already use it with various dishes right away!