Tons of flavors in this chili dip! It taste equally sweet and salty, with underlying heat. It is not meant to be extremely hot. It gets along perfectly and always served together with sticky rice and pork cracklings.
Prep Time 30-60 mins / Serves 4-6
Ingredients:
A kilo Anaheim Chiles
8-10 whole shallots
20 cloves of garlic
4-5 cherry tomatoes
Fish Sauce to taste (approximately 4 tbsp). Use soy sauce to make vegan
Palm Sugar to taste (approximately 2 tbsp)
Coarsely-chopped cilantro for garnish.
Prep Time 30-60 mins / Serves 4-6
Ingredients:
A kilo Anaheim Chiles
8-10 whole shallots
20 cloves of garlic
4-5 cherry tomatoes
Fish Sauce to taste (approximately 4 tbsp). Use soy sauce to make vegan
Palm Sugar to taste (approximately 2 tbsp)
Coarsely-chopped cilantro for garnish.
Directions:
1. Char Grill chili, garlic, shallot, tomatoes until soft. Set aside.
2. Peel off all skin and discard, shred into strips
3. Pound shallots and garlic in mortar then add tomatoes and chili. Keep pounding until the chili starts to become stringy. .
3. Season with fish sauce (or soy source) and palm sugar.
Ready to serve.
Tips
- Remove chili seed if you don't like spicy taste.
1. Char Grill chili, garlic, shallot, tomatoes until soft. Set aside.
2. Peel off all skin and discard, shred into strips
3. Pound shallots and garlic in mortar then add tomatoes and chili. Keep pounding until the chili starts to become stringy. .
3. Season with fish sauce (or soy source) and palm sugar.
Ready to serve.
Tips
- Remove chili seed if you don't like spicy taste.
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