Our "Burnt Chili Noodles" with Mom
Burnt peppers that Grandma used to make
Mother took it as a sauce.
And then today it's in our noodle bowl.
Some flavors are not in the recipe.
But in memory of the house. ❤️
Burnt Chili Sauce Recipe (Tamarind Nua, Intense Dried Prawns)
🧂 raw materials
• 3 tablespoons Grandma's Burnt Pepper
• 2 tablespoons shrimp head roast oil
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 2 tablespoons coconut flower sugar
• 2 tablespoons Sriracha chili sauce
• 1 tablespoon black soy sauce
• 2 tablespoons dried shrimp meal
• 1.5-2 tablespoons wet tamarind water
• (If need to sharpen: 0.5-1 tablespoon vinegar)
🔥 How to do it (briefly)
1. Set a light, add roasted oil, shrimp head
2. Stir the burned chili sauce to smell it.
3. Put the sugar → to dissolve into a shadow.
4.Put in fish sauce + clam sauce → Simmer to round.
5.Insert Sriracha + Black Soy Sauce → Color Adjustment and Spicy
6. Put dried shrimp
7. Finish with tamarind juice (and orange juice if used)
8. Simmer the light until the sauce "thickens, glazes the spoon."
🔥 Trick increases the freshness of the flavor.
• Squeeze a little lemon juice when you mix the strands.
→ Will help "pull the sauce flavor fresher, not too heavy" and cut the greasy well.
🔥, if you use ready-to-burn peppers,
• A little cayenne pepper is recommended when mixing the line.
→ Will help pull "fragrance and depth of flavor" more like doing it yourself
