We Asians love our sauces! There are many varieties of dipping sauces, accompanying sauces and condiments at almost every meal. I like my udon soup with cut chilli padi and soy sauce while I love my pan mee with a sour-sweet ish chilli sauce.
Previously I blogged on how to make yam cake (Orh Kuay) but I completely forgot about the recipe for the accompanying sauce so here it is!
- 1kg tomatoes (hard)
- 1 kg red chilli
- 15 cloves of garlic or two whole bulbs
- 1 kg assam belimbing
- 3 cups sugar
- 1 tsp salt
- Juice from 4 yellow lemons
- Cut up your tomatoes into small chunks, slice the chilli, peel the garlic and chop the assam belimbing into halves. This is all put into the blender and blended into a paste.
- Pour out the paste into a large pot.
- In case you haven’t seen it, this is what an assam belimbing looks like. It gives the sauce its deliciously sour zing
- Squeeze the juice from the lemons and add to the paste.
- Add the salt and sugar to the pot.
- Simmer on low heat for an hour, stirring every few minutes.
The sauce should keep for about a month and goes amazingly well with yam cakes, chicken, lettuce wraps etc. Feel free to play around with your options!