Food & Cooking Recipes Recipes by Region Hot-and-Sour Sauce 3.8 (10) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 This delicious hot-and-sour sauce is courtesy of Jean-Georges Vongerichten and can be found in his cookbook, "Asian Flavors of Jean-Georges." Ingredients ¼ cup grape seed or corn oil ½ cup thinly sliced shallots ¼ cup thinly sliced garlic 2 tablespoons chopped dried red finger chiles ½ fresh red Thai chile 1 piece fresh galangal (¼ inch), peeled and cut crosswise into ¼-inch slices ⅛ teaspoon belacan (shrimp paste) 1 ½ tablespoons palm sugar 2 tablespoons tamarind paste 2 tablespoons red-wine vinegar 2 tablespoons fresh lime juice ¾ teaspoon nam pla (Thai fish sauce) ¾ teaspoon salt Directions 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. Rate it Print