This delicious hot-and-sour sauce is courtesy of Jean-Georges Vongerichten and can be found in his cookbook, "Asian Flavors of Jean-Georges."
- Servings: 4
- Yield: Makes 4 servings
Source: The Martha Stewart Show, November Fall 2007
- 1/4 cup grape seed or corn oil
- 1/2 cup thinly sliced shallots
- 1/4 cup thinly sliced garlic
- 2 tablespoons chopped dried red finger chiles
- 1/2 fresh red Thai chile
- 1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices
- 1/8 teaspoon belacan (shrimp paste)
- 1 1/2 tablespoons palm sugar
- 2 tablespoons tamarind paste
- 2 tablespoons red-wine vinegar
- 2 tablespoons fresh lime juice
- 3/4 teaspoon nam pla (Thai fish sauce)
- 3/4 teaspoon salt
Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.
Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.