Ingredients
Quantity | Measure | Ingredient Name | Description |
|---|
| 25 | Nos | Chillies Red Dry | Boil |
| 2 | Pods (whole) | Garlic | Boil |
| 10-15 | Flakes | Garlic | finely chopped |
| 3 | Medium | Chillies Green | finely chopped |
| 2 | Inch | Ginger | peeled and grated |
| 2 | Medium | Onions, white | finely chopped |
| 1 | Stalks | Celery | finely chopped |
| 2 | Teaspoon | Corn Flour | |
| 1 | Tablespoon | Vinegar, Brown | |
| 1 | Tablespoon | Sugar | |
| 2 | Pinch | Ajinamoto | Optional |
| 1 | Tablespoon | Cooking Oil | |
Method
1. Boil garlic and red chillies in 2 cups water, for 5 minutes.
2. Drain water, keep aside.
3. Grind chillies, garlic to a paste.
4. Heat oil in a heavy pan.
5. Add ginger, chopped garlic, chopped chillies, stir.
6. Add celery, onions, stirfry till onions are transparent.
7. Add paste, stirfry for 2-3 minutes.
8. Dissolve corn flour in 2 tbsp. water.
9. Add all other ingredients, and drained water from chillies.
10. Bring back to boil, stirring continuously.
11. Simmer for 2-3 minutes, till sauce is thick and smooth.
12. Bottle, cool, refrigerate, use in Chinese cooking as required.
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