Dips!

DRY CHILLI POWDER DIP FOR GRILLED BEEF

Ingredients

¼ cup sliced shallots

1 tbsp fish sauce 

1 tbsp sugar

1 tbsp tamarind concentrate 

1 tbsp lime juice 

1 tbsp ground roasted rice

1 tbsp red dry chili powder

2 tbsp spring onion, chopped

2 tbsp sawtooth coriander, chopped

Method

Mix all ingredients together and serve with grilled beef.

THAI SWEET CHILI SAUCE

Ingredients

4 big red fresh spur chillies

10 garlic cloves

½ cup sugar

½ cup white vinegar

1 cup water 

2 tsp salt 

Method

Crush the garlic and chilli into a fine paste. In a sauce pan, mix sugar, vinegar, water, garlic, chillies and salt. Cook the sauce mixture on low heat until sticky or for about 15 minutes. Turn off the heat and let it cool down.

Chicken, shrimp and

coconut dip

Ingredients

50g ground chicken 

100g shrimp, chopped

½ cup chopped onions

3 large dry red chillies (cut into small pieces; soaked in water for 5 minutes)

3 garlic cloves, 2 coriander root

½ tsp white pepper seed

½ tsp salt, 1 cup coconut milk 

½ fish sauce (check balance and add)

1 tbsp palm sugar

3 tbsp roasted ground peanuts

¼ cup coriander leaf, chopped 

Method

Pound chilli, garlic, pepper, coriander root, and salt in the mortar until very fine. In a wok, add half cup coconut milk, turn heat to medium and add the chilli mix, and stir fry for 2 minutes. Add chicken, shrimp and onions, and cook until meat is cooked.

Add the peanut, ½ cup coconut milk, fish sauce, sugar and coriander leaves. Simmer for 10 minutes. Keep stirring all the time to prevent from burning. Serve the sauce with Rice crackers.

Photo: Shaheda Yesmin