Serving

Sate Sauce
Vietnam
  -   Ot Sa Te
Makes
Effort:
Sched:
DoAhead:
1-1/2 cup  
**
40 min  
All
A flavorful Vietnamese Chili Garlic Sauce recipe with Lemon Grass - so flavorful I can practically eat it with a spoon. Sate Sauce is variously made in many levels of hotness, this being a fairly simple and fairly mild version. The oil that comes to the top is often drizzled on dishes as a garnish - it is brilliant red, even though it doesn't look that way in the photo.



----
3
3
1
----
1
2
1
2
3
2
2
---

cl
oz
---
c
t
t
oz
T
T
T
-- Aromatics
Lemon Grass (1)
Garlic
Shallots
----------
Oil (2)
Sugar
Salt
Chili Flake (3)
Paprika (4)
Fish Sauce (5)
Sriracha Sauce (6)
Make   -   (40 min - plus cooling)
  1. Peel off tough outer leaves of LEMON GRASS and cut off the hard root end. Smash the bottom 5 inches well with your kitchen mallet, then slice crosswise as thin as you can. Pound in big stone mortar to soften (see Note-7).
  2. Crush GARLIC through a Garlic Press and chop fine. Chop SHALLOTS fine. Pound them together with the Lemon Grass in the mortar.
  3. In a saucepan, heat Oil over medium high flame. Stir in Aromatics mix, Sugar and Salt and fry with light stirring for about 3 minutes - you want the raw smell gone, but there should be no browning. Take off the heat and allow to cool for about 4 minutes.
  4. Stir in Chili Flake (2 oz is about 1/2 cup) and Paprika until well distributed.
  5. Place back over Low Heat for about 2 minutes to blend flavors.
  6. When you see some bubbling, stir in Fish Sauce. Taste and stir in Sriracha to your preference. Bring just to a simmer, then take off the heat and let cool before serving.
NOTES:
  1. Lemon Grass:   These tough grass stems are now widely available in North American markets that serve a Southeast Asian community. I've even seen them in some Korean markets. For details see our Lemon Grass page.
  2. Oil:   Use a fairly neutral oil. Olive Pomace or Pure Olive Oil are good, but not Virgin.
  3. Chili Flake:   Thai chili flake is usually made from long moderately hot chilis. I use Korean flake which is similarly mild, and much easier to find around here. For details see our Chili Page.
  4. Paprika:   This is for color and consistency. A real Hungarian Paprika will have better color and flavor than supermarket Paprika.
  5. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  6. Sriracha Sauce:   This is your final heat adjustment. Use none or a lot depending on your preference, but this is a sauce so it should be a bit hotter than something you would want to eat.
  7. Pulverizing:   This is best done in a big stone mortar, but you can use a mini-prep processor. The result will be a bit different, and garlic and shallots aren't well behaved in a processor, but it will work if you scrape down the sides a few times.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
sjv_vsate1 170412 var inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.