Yummy Chilli Dip

My mum brought two pieces of wu xiang tau kwa (五香豆干) for me yesterday when she came and so I had to figure out what to do with them for dinner today.

After pondering for awhile, I decided to fry the tau kwa and pair it with a chilli sauce for dipping.

The taste of this dip is rather complex as it is sweet yet tangy, unmistakably spicy yet not overwhelmingly so... :P

Do give it a try! :)

Yummy Chilli Dip (makes 1 dipping plate of sauce as shown below)

  • 1/2 red chilli
  • 1 chilli padi
  • 1 clove garlic
  • 4 teaspoons rice vinegar (adjust to taste)
  • 5 teaspoons sugar
  • 1 teaspoon honey
  • a pinch of salt
  • a bit of water (adjust accordingly, optional)
  • a bit of cornflour slurry

  1. Cut off the stalk of the chillies. Wash and dry them.
  2. Using the pestle and mortar, pound the chillies and garlic.
  3. Pour the mixture into a saucepan and add vinegar. Bring to a slight boil on low heat.
  4. Add the sugar, honey and just a pinch of salt.
  5. If mixture becomes too thick, add water (optional).
  6. Add cornflour slurry to slightly thicken the dip.

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