Wednesday, November 21, 2012
It doesn't take much to make this hot and sour sauce which goes well with taro, ulu (breadfruit) or any seafood dish. My father used to keep this seasoning sauce handy for every meal, and he thought that the sourer the sauce, the better.
(makes 3/4 cup of sauce)
1 spring onion, thinly sliced (optional)
1/2 teaspoon salt
1-2 green or red chilli peppers, finely chopped
1/4 onion, finely diced
1/2 cup thick coconut milk*
* You want to use the thickest possible coconut milk for this, ie. the stuff that's collected at the top of the can. Of course, freshest is bestest.
Juice the lemon - If you like a really sour sauce, use the whole lemon. I prefer it milder so 1/2 a lemon is good enough for me.
Put the juice and everything else in a small bowl and mix. Adjust salt as necessary. Refrigerate until ready to use.
The spring onion is entirely optional but I find it adds a pretty colour. You can also add finely diced sweet red peppers or tomato. If you find yourself adding raw fish, then you're making oka, so back up cowboy and leave the sauce alone.
Serve over, under or alongside any starchy root (cooked, of course) or as a dipping sauce for fresh or grilled seafood.