Another recipe to help you manage your household budget (By cutting down on eating out!!).
Instead of hopping over to your nearest Chinese eatery or ordering some to be delivered at your doorstep, whip up your favorite recipes at home. With a homemade batch of Schezwan sauce, the possibilities are quite endless. Plus the feel-good factor at avoiding most of the preservatives found in the store bought one. (If you are still feeling lazy, opt for the Ching's brand of Noodles and mixes. They are good value for money.)
Preparation Time - 10-12 mins
Ingredients - 2 inch long ginger, 10-12 garlic flakes, 10-12 dry red chillis, 1 tsp peppercorn, 1 tsp vinegar, 1 tsp light soy sauce, 1 tsp tomato sauce, 1 tsp sugar, salt to taste, 3 tsp oil.
Preparation - Soak the red chillis in water for 2 hours. Grind into a smooth paste with 1-2 tbsp water. (Remember to remove the seeds before soaking the chillis. They can make the sauce really hot.)
Chop the ginger and garlic into really small pieces. Grind the peppercorns.
Cooking - Heat the oil in a wok. Add the chopped ginger and garlic. Fry for 2-3 minutes till light brown.
Add the chilli paste and fry for 3 minutes.
Now add all the remaining ingredients. Fry till the sauce reduces to required consistency (about 3-4 mins).
Allow to cool down before storing in a airtight container. Use as required.
Note - Stays fresh up to a fortnight in the fridge. (It will last a month I think but mine gets used up real fast.)
Instead of hopping over to your nearest Chinese eatery or ordering some to be delivered at your doorstep, whip up your favorite recipes at home. With a homemade batch of Schezwan sauce, the possibilities are quite endless. Plus the feel-good factor at avoiding most of the preservatives found in the store bought one. (If you are still feeling lazy, opt for the Ching's brand of Noodles and mixes. They are good value for money.)
Preparation Time - 10-12 mins
Ingredients - 2 inch long ginger, 10-12 garlic flakes, 10-12 dry red chillis, 1 tsp peppercorn, 1 tsp vinegar, 1 tsp light soy sauce, 1 tsp tomato sauce, 1 tsp sugar, salt to taste, 3 tsp oil.
Preparation - Soak the red chillis in water for 2 hours. Grind into a smooth paste with 1-2 tbsp water. (Remember to remove the seeds before soaking the chillis. They can make the sauce really hot.)
Chop the ginger and garlic into really small pieces. Grind the peppercorns.
Cooking - Heat the oil in a wok. Add the chopped ginger and garlic. Fry for 2-3 minutes till light brown.
Add the chilli paste and fry for 3 minutes.
Now add all the remaining ingredients. Fry till the sauce reduces to required consistency (about 3-4 mins).
Allow to cool down before storing in a airtight container. Use as required.
Note - Stays fresh up to a fortnight in the fridge. (It will last a month I think but mine gets used up real fast.)
