24 fresh red chillies
4cm (1.5") piece fresh young ginger root
2cm (3/4") piece fresh galangal root (optional)
5 cloves garlic
3 tsps sesame oil or cooking oil
Salt to taste
Wash the chillies, dry and remove stalks.
Scrape skin off ginger and galangal.
Wash and cut ginger and galangal into small pieces.
Pound (or blend) the chillies, ginger, galangal and garlic.
Add sesame oil and salt to taste.
This chilli dipping sauce is a great condiment for Steam-boats, Singapore
Chicken Rice, etc...
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