We, Nepali, usually cannot imagine using sugar and chili powder in a same food. However, this sauce might change your stance on that. This sauce is not only easy to make but is also bursting with flavors. Additionally, the ingredients used can be easily found in the Nepali household. The possibilities of using this sauce is endless. This versatile sauce goes well with virtually anything.
- Recipe type:
- Cuisine: Thai
- Serves: 2-3 serves
- Prep time: 5 minutes
- Cook time: 40 minutes
- Total time: 45 minutes
1 cup water
½ cup rice vinegar
4 finely chopped garlic cloves
1 tablespoon soy sauce
1 tablespoon chili powder
3-4 finely chopped red chilies.
1 tablespoon corn flour
In a pan, add water leaving 2-3 tablespoons to mix with corn flour, rice vinegar, garlic, soy sauce, chili powder and sugar.
In medium heat, keep stirring until the sugar is dissolved. Once dissolved, turn up the heat to high and bring to boil.
Once boiled, let it simmer for about 5 minutes until slightly thickened.
In a separate bowl, mix corn flour and water and the mix to the sauce.
Stir frequently to prevent the sauce from burning from bottom and simmer the sauce for a further 5-10 minutes. In case, the sauce thickens too much, add a little bit water to make the sauce consistent.
Let the sauce cool down and it is ready to serve.