I love love love this sauce... I can have it as a side dish. Back in Kolkata, Momos are one of the popular street foods and they are served along with this sauce. We went out to eat Chinese food and saw the next table being served some Dimsums while our desert arrived. Since then the steamed beauties have been haunting me. Made Mushroom Suimai to go along with Sichuan Sauce. Kids gorged on Suimai by dipping in Tomato Ketchup while Abbas and I drenched our sore throats in Hot Sichuan Sauce. Yummm...
I followed recipe from Sanjeev Kapoor's
Red chillies - 10-12
Oil - 1/2 cup
Garlic cloves - 10, finely chopped
Green chillies - 2, finely chopped
Spring onions - 2, finely chopped
Ginger - 1", grated
Vegetable stock or water - 1/2 cup
Celery Stalk - 2-3", finely chopped (I skipped this)
Tomato Ketchup - 3 tbsp
Salt to taste
Whitw Vinegar - 2 tsp
Spring onion greens - 2 stalks, finely chopped
1. Boil red chillies in a cup of water for 5-7 mins. Drain, cool and grind to a fine paste.
2. Heat oil in a pan, add garlic, green chillies, spring onions and ginger. Saute for one minute. Add red chilli paste and continue to saute for a few more seconds.
3. Add vegetable stock, celery, tomato ketchup and salt to taste and stir well to mix.
4. Add vinegar and spring onion greens. Simmer for one minute and then take the pan off heat.
5. Cool and store preferably in the refrigerator. It will keep for about one month.
PS: Recipe for Momo to follow....