Sa Tế Vietnamese Lemongrass Chili Sauce Recipes

SA Tế (VIETNAMESE LEMONGRASS CHILI SAUCE)

Steps:

• Cut the chili so that you're left with just the red part of the plant and put them in the oven preheated at 180°C (356°F) to roast for 10 minutes or until dehydrated. Put them in a bowl to cool when ready.Tip: Line the tray with foil to prevent any sticking.
• Meanwhile, finely chop the garlic, red shallots and galangal.
• Chop the lemongrass roughly into 1-2 cm (0.4-0.8") segments.
• Use a food processor to blitz the lemongrass, then pour into a bowl and set aside for later.
• Repeat the previous step with the roasted chilis.
• Pour the annatto seeds into 2 US cup oil in a saucepan and keep the heat on low to infuse the color into the oil for 3-5 minutes or until red. Use a sieve to strain the seeds from the oil into a bowl.
• In a new saucepan or wok, combine 1 US cups oil with the star anise and Chinese cinnamon bark on low heat for 2 minutes or until the aromatics begin to bubble.
• Remove the star anise and Chinese cinnamon bark and add the chopped garlic, red shallots and galangal to brown for 1 minute.
• Pour in the lemongrass, chili, dried chili flakes, fish sauce, salt, sugar and chicken bouillon powder and stir for 10 minutes or until golden.
• Pour in the annatto seed oil and stir to combine for 1 minute.
• Let it cool and store in airtight containers to be enjoyed with your meals!