Szechuan Chili Sauce

Shape (Malaysia) - - Cookbook -

Whisk to­gether 1⁄3 cup broad bean paste (found at

Asian mar­kets or on­line), 1⁄3 cup fish sauce, ¾ cup malt vine­gar, ¼ cup toasted sesame oil, ¼ cup chile oil, 3 cups chopped flat-leaf pars­ley, 2 ta­ble­spoons toasted sesame seeds, and 1 ta­ble­spoon ground Szechuan pep­per­corns. (Makes 2 cups)

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