I am visiting my hometown soon. This time I plan to cook few dishes for my father who is vegetarian. He loves spicy food and I think this vegetarian galangal chili sauce is great way to start.
Thanks to Kimmy for sharing this great recipe. It tastes really great! Not to mention is healthy too. The fibre of galangal gave texture like dried shrimp to the sauce. I hope my father will love it too.
Adapted and slightly modified from Cooking Pleasure
100g (about 6 pcs) big red chillies
3 small chillies (cili padi)
1 knob galangal
2 stalks fresh coriander (stems and root, not leaves)
100ml vegetable oil (about 6-7 tablespoons)
3 tablespoons fermented soya bean paste (豆酱)
1 teaspoon salt
3-4 tablespoons sugar to taste
7-8 limau kasturi juice (depend on size)
1. Wash the chilies and cut into small pieces. Scrape off the galangal skin and dice into small pieces.
2. Blend chillies, galangal and coriander till fine.
3. Heat oil in wok and cook grounded ingredients till fragrant, aromatic then add in fermented bean paste. Continue to fry till fragrant and oil separates. Add sugar and salt to taste.
4. Lastly add in lime juice and simmer till chilli paste is thick. Cool and store in glass jar. Serve with noodles or plain rice.