Sốt Kho Đa Năng
Serves 1
Directions
- 1Add 100g of diced pork fat to a pan and render until oil is released.
- 2Add 50g minced shallots, 10 green chili peppers, 5 cayenne peppers, and 10g black peppercorns.
- 3Sauté until fragrant.
- 4Add 300g fish sauce, 50g water, 30g seasoning, 200g sugar, 20g MSG, and 100g chili sauce.
- 5Bring to a boil until the seasonings are dissolved.
- 6Add 40g annatto oil and stir well.
- 7Pour the sauce into jars, seal tightly, and store in the refrigerator for later use.
Ingredients
- 100 g mỡ heo
- 50 g hành tím băm
- 10 quả ớt xiêm xanh
- 5 trái ớt hiểm đỏ
- 10 g tiêu đen hạt
- 300 g nước mắm
- 50 g nước lọc
- 30 g hạt nêm
- 200 g đường cát
- 20 g bột ngọt
- 100 g tương ớt
- 40 g dầu màu điều
Equipment
panjars
Tips
- The braising sauce can be used for braising fish and meat.
- The braising sauce can be stored in the refrigerator for up to 30 days.
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