Cooking Journal

A cooking journal. Lightweight. Portable. Semantically versioned.

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Lemongrass Chile Sate Sauce

This is a recipe for the lemongrass-chile sauce similar to what’s available at Mau in SF. It’s modified from Viet World Kitchen’s recipe online.

  • Mince:
    • 30g garlic
    • 30g shallots
    • 90g lemongrass
    • 10g fresh Thai bird chilis, deseeded
    • 30g dried red chili
    • 2 tbsp dried shrimp, rehydrated in hot water
  • In a wok, start 1 cup of grapeseed oil at medium low and add the garlic. Once frothing, lower heat to low (a gentle tremble) until the garlic sinks (about 5 minutes). Repeat with shallots and lemongrass (~10 minutes).
  • Add dried shrimp, fresh, and dried chiles, frying each separately for 5 minutes each.
  • Add:
    • 2 1/2 teaspoons sugar
    • 3 tablespoons fish sauce
    • 1/2 tsp kosher salt
  • Cook for a few minutes more. Cool and food process.

-Buro