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The Hirshon Thai Spicy Dipping Sauce For Grilled Meat - น้ำจิ้มแจ่ว

The Hirshon Thai Spicy Dipping Sauce For Grilled Meat – น้ำจิ้มแจ่ว


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 1 Tbsp. Tamarind concentrate
  • 1 Tbsp. fresh Lime juice
  • 1 ¾ tsp. Maggi Seasoning
  • 1 Tsp. Palm Sugar
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp. minced Shallot
  • 1 Tbsp. Roasted Chili flakes, made from dry-toasting Puya chiles and grinding to a coarse flake powder in a spice grinder – if not available, try using Urfa Biber Turkish chili flakes, which have the right flavor profile
  • ½ Tbsp. Roasted Rice
  • 1 Scallion, minced
  • Cilantro leaves, minced

Instructions

  1. If making your own roasted chili flakes instead of using Urfa Biber, grab a handful of Puya chiles.
  2. Snap off the stems, dropping the chile into a 10-inch skillet, this is about 20 chiles. Heat the skillet over high heat until hot, stirring all the time. When the chiles have puffed up and are lightly fragrant – they’ll darken slightly, lower the heat to low.
  3. Slowly toast for 15 to 20 minutes, stirring and flipping occasionally, until dark like espresso all over and very brittle feeling. Cool off heat. Discard all the seeds that have fallen out because they’re bitter.
  4. Grind the chiles with their internal seeds in a spice to the texture of Kosher salt or Korean gochu garu chile flakes.
  5. Combine all ingredients and serve.
  • Category: Recipes

Nutrition

  • Calories: 21.36 kcal
  • Sugar: 2.11 g
  • Sodium: 355.51 mg
  • Fat: 0.09 g
  • Saturated Fat: 0.03 g
  • Carbohydrates: 4.94 g
  • Fiber: 0.4 g
  • Protein: 0.64 g
  • Cholesterol: 0.0 mg
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