Thursday, Dec 20 2007

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Pungent Sauce

Ingredients

1 red chilli finely chopped
10 flakes garlic finely chopped
1 tbsp. ginger grated
1 stalk celery finely chopped
1 stalk mint leaves finely chopped
1 spring onion with greens
1 tbsp. cornflour
1 stalk choice of herb (basil, thyme, rosemary)
1-1/2 cups water
1 tsp. soya sauce
1/4 tsp. crushed black pepper
1/2 tsp. sugar
salt to taste
1 tsp. oil
Method:

1. Dissolve cornflour in 1/2 cup water. Keep aside.
2. Chop herb very fine, keep aside.
3. Heat oil, add ginger, garlic, chillies, stirfry.
4. Add chopped onions, celery, stir.
5. Add remaining 1 cup water.
6. Bring to a boil.
7. Add sugar, salt, soya sauce, mint, herb, pepper.
8. Add cornflour, stir and cook till sauce becomes transparent.
9. Serve hot, with steamed rice, snacks, bhajias, and even soups.

Making time: 20 minutes
Makes: 2 cups sauce
Shelflife: Best fresh

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