There is a restaurant in Kahang (Johor), where steamed fish was served with this aromatic glossy red spicy sauce. I am in love with the sauce eversince then. After travelling so frequent to Kahang, finally a friend gave me the recipe. I am truly honoured & thankful for the generosity. I would be happy to share this with my readers.
Ingredients :
3 blue ginger flower / bunga kantan
1/2 inch ginger
1 inch blue ginger/galangal
2 stalk lemongrass, take only the white part
10 red chilies, seeded
10 garlic cloves, skinned & finely chopped
2 bottles of Maggie chili sauce
1 bottle sweet plum sauce
Method :
(1) put together ginger, ginger flower, blue ginger & lemongrass with some cooking oil, grind into paste and set aside.
(2) grind red chilies into chunk and set aside as well.
(3) now, preheat wok or frying pan with 1/2 cup cooking oil.
(4) stir in ginger paste and saute till fragrant, then add in chopped garlic and continue saute for another 3-4 minutes till fragrant as well. Make sure its not burnt.
(5) now, add in chili sauce & plum sauce and bring it to boil, for at least 5-10 minutes.
(6) finally, stir in chili chunk and continue cooking for another 2-3 minutes.
Finally, off the heat and let it cool before bottling. Keep refrigerated for further storage and reheat anytime you want to serve with steamed fish or fried fish. I'm sure you guys going to love it too !
