Ingredient
Main ingredients
Medium sized green and red chili, 6 pcs Whole clove garlic, 6 cloves Whole clove shallot, 6 cloves Ripe plum tomatoes, 3 pcs (or 6 for large cherry tomatoes) Coriander, chopped, 3 sprigs Spring onion, chopped, 2 sprigs Fish sauce, 3 table-spoons A pinch of salt, and sugar Olive oil, to cook and for final seasoning
Method of preparation
1. Throw the chili, whole garlic, shallots and tomatoes into the frying pan. Drop the drizzles of oil at cooking. Cook until they are brown to almost black.
2. Stop the heat and let the cooked ingredients cool down.
3. Mash the ingredients in the mortar or, in alternative case, a blender. Start by pounding the chili first with salt, then garlic, shallots, with tomatoes at last.
4. Season the mash with fish sauce, a pinch of sugar. Add the chopped coriander and spring onion.
My note
This simple but truly delicious sauce is fantastic as an accompaniment, a dip, or even a sauce over meat or plain rice. I love it with grilled or steamed fish. Make it less spicy if used as dip for raw or steamed vegetables.
