Directions
- 1Heat 50 ml of cooking oil in a pan.
- 2Add 50 ml of annatto oil to the pan.
- 3Add 50 g of minced galangal, 20 g of garlic, 20 g of ground purple onion, 20 g of minced lemongrass, 20 g of horn chili, and 15 g of turmeric to the pan.
- 4Sauté the ingredients for about 2 minutes until fragrant and golden.
- 5Add 50 ml of filtered water, 50 g of fermented rice paste, 30 g of shrimp paste, 10 g of seasoning powder, 30 g of sugar, 15 g of MSG, and 2 g of pepper.
- 6Mix well and then transfer the mixture to a blender.
- 7Blend until smooth.
- 8Pour the smooth sauce into a bowl.
Ingredients
- 50 ml dầu ăn
- 50 ml dầu điều
- 50 g riềng băm nhỏ
- 20 g tỏi
- 20 g hành tím xay
- 20 g sả băm
- 20 g ớt sừng
- 15 g nghệ
- 50 ml nước lọc
- 50 g mẻ
- 30 g mắm tôm
- 10 g hạt nêm
- 30 g đường
- 15 g bột ngọt
- 2 g tiêu
Equipment
chảocối xay
Tips
- Marinate 1 kg of meat with 150g of sauce for 2-3 hours before grilling for best results.
- The sauce can be stored in the refrigerator for 2 weeks.
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