Sốt Nướng Riềng Mẻ

5 mins
Serves 1
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Directions

  1. 1Heat 50 ml of cooking oil in a pan.
  2. 2Heat 50 ml of cooking oil in a pan.
  3. 3Heat 50 ml of cooking oil in a pan.
  4. 4Add 50 ml of annatto oil to the pan.
  5. 5Add 50 ml of annatto oil to the pan.
  6. 6Add 50 ml of annatto oil to the pan.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Sauté the ingredients for about 2 minutes until fragrant and golden.
  11. 11Sauté the ingredients for about 2 minutes until fragrant and golden.
  12. 12Sauté the ingredients for about 2 minutes until fragrant and golden.
  13. 13Add 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.
  14. 14Add 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.
  15. 15Add 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.
  16. 16Mix well and then transfer the mixture to a blender.
  17. 17Mix well and then transfer the mixture to a blender.
  18. 18Mix well and then transfer the mixture to a blender.
  19. 19Blend until smooth.
  20. 20Blend until smooth.
  21. 21Blend until smooth.
  22. 22Pour the smooth sauce into a bowl.
  23. 23Pour the smooth sauce into a bowl.
  24. 24Pour the smooth sauce into a bowl.

Ingredients

  • 50 ml dầu ăn
  • 50 ml dầu ăn
  • 50 ml dầu ăn
  • 50 ml dầu điều
  • 50 ml dầu điều
  • 50 ml dầu điều
  • 50 g riềng băm nhỏ
  • 50 g riềng băm nhỏ
  • 50 g riềng băm nhỏ
  • 20 g tỏi
  • 20 g tỏi
  • 20 g tỏi
  • 20 g hành tím xay
  • 20 g hành tím xay
  • 20 g hành tím xay
  • 20 g sả băm
  • 20 g sả băm
  • 20 g sả băm
  • 20 g ớt sừng
  • 20 g ớt sừng
  • 20 g ớt sừng
  • 15 g nghệ
  • 15 g nghệ
  • 15 g nghệ
  • 50 ml nước lọc
  • 50 ml nước lọc
  • 50 ml nước lọc
  • 50 g mẻ
  • 50 g mẻ
  • 50 g mẻ
  • 30 g mắm tôm
  • 30 g mắm tôm
  • 30 g mắm tôm
  • 10 g hạt nêm
  • 10 g hạt nêm
  • 10 g hạt nêm
  • 30 g đường
  • 30 g đường
  • 30 g đường
  • 15 g bột ngọt
  • 15 g bột ngọt
  • 15 g bột ngọt
  • 2 g tiêu
  • 2 g tiêu
  • 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.