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Malaysian Sesame Bentara Sweet Chili Sauce
by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Directions
Serve with Popia Udang (Shrimp Spring Rolls) as appetizer for 10
Add all the ingredients in a blender and blend on high speed for a few seconds until all the ingredients are incorporated.
In a medium saucepan, bring the sauce to a boil and simmer until reduced by about 1/3. You should have about 1 1/3 cups syrupy sauce.
Take off the stove and add the sesame seeds.
Pour into a bowl and chill, covered, in the refrigerator.
Ingredients
- 1 cup sambal oelek (such as Huy Fong Foods, available in Asian markets)
- 1 clove garlic
- 1 tsp. kosher salt
- 2 2/3 cup sugar
- 1 cup rice vinegar
- 1 3/4 cup water
- 2 Tbs. sesame seeds
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).