PK’s Coriander And Garlic Sauce

I first had this sauce (store bought) when I was in Darwin 2016.

It is simple to make but it packs a real astringent wallop. I used this recipe originally from http://www.tarladalal.com/ (this site is amazing FYI)  and I am going to experiment a bit with the amount of garlic and sugar . I also blended it the first time and I think that made it too potent :).

It goes great drizzled on a green or your Asian salad of choice. You can even use it as a dipping sauce for spring rolls and the like.

You will need:

• Ingredients:
  • 1 Tbsp brown sugar
  • 2 cloves garlic
  • 1 Tbsp coriander leaves (cilantro)
  • 1 Tbsp fresh green chilis
  • 0.5 Tbsp fresh lemon juice
  • 2 tsp white vinegar
  • 2 Tbsp water

• Equipment
  • a chopping board
  • a long sharp knife
  • a medium sized bowl
  • a serving bowl
  • optional: a wet blender with a very small bowl

Make the sauce

Steps:

1. Rough chop the 1 Tbsp worth of coriander leaves and add them to a bowl.
2. Peel and finely chop the 2 garlic cloves. I use the knife to gently smash the garlic clove first to make it easier to peel. Chuck this in the bowl.
3. Finely chop the 1 Tbsp worth of green chilis and (you guessed it) add it to the bowl.
4. Squeeze about 0.5 Tbsp of lemon juice and add this to the bowl along with:
   • 1 Tbsp brown sugar
   • 2 tsp white vinegar
   • 2 Tbsp water
5. Now you can either mix the sauce with a fork or optionally blend it in the wet mixer for a few pulses.

Enjoy,

PK