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.
Chirashi sushi - rice with fish, seafood an...
The chirashi is a Japanese dish is served as main dish. It is easy to do and looks good, it is found...
Gin thoke - ginger salad
In Burma they are very fond of salad, here's Gin Thoke is a salad with ginger.
Balachaung - fried dried shrimps
Balachaung is a preparation of fried dried shrimps served with rice, and this is the most popular of...
Apple chutney - apple jam
The chutney is a sauce that accompanies the dishes india and bangladesh.
Nasi lemak - coconut rice and anchovies
Nasi lemak is the rice in coconut milk with hot sauce, cucumbers, anchovies and peanuts served for b...
Sauce tsuyu - mirin and dashi sauce
Tsuyu sauce is a sauce with mirin and dashi recipe is a traditional Japanese soaking shrimp or veget...
Bun Cha - meatballs and pork belly grilled
This is an emblematic dish of North Vietnam who equal the famous dish " The Pho", it is very appreci...
Char kway teow - fried noodles
Char kway teow is fried noodle dish popular in Malaysia, Indonesia, Brunei and Singapore. We usually...
nuoc cham - fish sauce garlic chili
Nuoc cham is a fish sauce, garlic and chilies that replaces salt and pepper in Vietnam.
Chicken on spicy Bhutanese red rice
Here is a Bhutanese dish of chicken, chilli and red rice. Red rice is very rependu in Bhutan.