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Chile Garlic Sauce ~ Nga Yoke Thee Achin


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A standard hot sauce on tables in Burma, this chile-garlic sauce for every occasion is hot, tart, and a little sweet. If possible, make it at least a day before you first want to serve it.–Naomi Duguid


HOW DO I USE CHILE GARLIC SAUCE?

This hot Burmese chile-garlic sauce also has notes of tartness and sweetness. The author, Naomi Duguid, reach for it whenever she’s eating rice or noodles, fried eggs, grilled meat, and almost anything savory that’s deep-fried. Once you have a stash of it in your refrigerator, you’ll never want to bother with store-bought Sriracha or other commercial hot sauces again.

 

  •  1 cup tightly packed dried red chiles (just about any kind will work)
  •  3/4 cup cold water
  •  1/4 cup coarsely chopped garlic
  •  1/4 cup fish sauce
  •  1/4 cup granulated sugar
  •  3/4 cup rice vinegar (or substitute cider vinegar)

 

DIRECTIONS

 

  • Wearing gloves and being mindful not to touch your eyes (!), break the chiles in half, break off the stems, and rid the chiles of some or all of the seeds (there’s heat in them their seeds). Place the chile pieces in a small pot with the water. If your garlic is somewhat dried out and harsh tasting, add it now, too. 

 

  • Bring to a boil, cover, reduce the heat, and simmer for 3 to 5 minutes, until the chiles are softened and have swelled up a little. If your garlic is young and fresh, add it for the last minute of cooking. Remove from the heat and let cool slightly.

 

  • In a food processor, carefully combine the cooled chiles, garlic, cooking liquid, fish sauce, and sugar and process or grind to a coarse paste. Scrap down the sides of the processor bowl as necessary with a rubber spatula. Add the vinegar and process again. The sauce may seem sorta watery but that’s okay.

 

  • Transfer the sauce to a clean, dry glass jar and store it in the refrigerator, preferably for at least a day before using it and up to several weeks. (When you make the sauce, it will seem watery, but letting it settle for a day gives it time to thicken. It also allows the flavors to meld nicely.) Originally published May 29, 2013.

 

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