Ingredients :
- 1/2 cup of chili powder or 3 fresh red chillis
- 3 cups of sugar
- 740 ml of white vinegar
- 375 g of dry grapes
- 8 cloves garlic crushed
- 3 teaspoons of salt
- 1 1/2 teaspoon of grated ginger
Preparation :
Remove seeds and chop the chillis.
Place all ingredients in a saucepan and bring to boil.
Let simmer until dry grapes are tender.
Let cool and cutting all in a blender. Place in an airtight jar or serve it.
Tips: For a less strong sauce, add some tomato sauce.
Fish head curry
The Fish head curry is a specialty of Singapore also found in Malaysia and southern India.
Oyster sauce
The oyster sauce (Preng Khyang, haoyou) is often used in China, Thailand and Cambodia.
sweet and sour pork
The Thailand cuisine, although similar in some respects to that of its neighboring Chinese, Indians ...
Pajeon - new onion pancake
The pajeon is a Korean dish that is a pancake based onions, there are many variants.
Chet glay hin - Chicken Curry
Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present,...
San pai - Ginger Chicken
Here's a tasty recipe Ginger Chicken to taiwan. All the flavor Taiwanese.
Chicken kurma
Chicken kurma is very rependu in Brunei, it is tasty with a flavorful spice mixture, put you in full...
Mapo Tofu - Mapo doufu - Ground pork with T...
Mapo doufu can also be found in China, Korea, Japan and Taiwan, where the flavor is adapted to local...
Phaksha Pa - Pork with Vegetables
In Bhutan, Phaksha Pa or pork with vegetables is part of the Bhutanese cooking.
Macher jhol - fish curry
Macher jhol is a dish of fish curry is a traditional dish from Bangladesh.