Ingredients
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3 tomatoes
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10 spicy red chili
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1 ginger
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5 garlic cloves
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Seasonings
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2 tablespoons yellow soybean paste
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1 tablespoon salt
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4 tablespoons sugar
Directions
Tips
1. You can replace yellow bean paste with satay sauce. This sauce only plays a role to add salty taste.
2. No need to blanch tomatoes if you saute enough time to remove excess moisture.
3. For a sour and sweet chili taste, season with a little ketchup and sugar to make it flavourful.
Steps
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1
Done
5 minutes
|
Wash tomato, make cuts on the top. Blanch for 30 seconds. Peel the skin and set aside. |
|
2
Done
5 minutes
|
Wash spicy red chili and drain. Peel garlic and cut in half. Wash ginger and cut into slices. |
|
3
Done
5 minutes
|
Put the tomatoes, spicy red chili, ginger, and garlic into a blender to make a paste. Set aside. |
|
4
Done
5 minutes
|
Add 2 tablespoons oil in a wok. Preheat the oil and saute chili paste to remove excess moisture. Add yellow bean paste to stir-fry until mix well. Season with salt and sugar. Serve as a dipping sauce. |
