Ingredients
1/2 cup sambal oelek
2 tablespoons rice-wine vinegar
1 tablespoon thin soy sauce
1 tablespoon honey
(optional: for an interesting twist, add a tiny amount of shrimp paste)
Method
Mix all ingredients in a small saucepan over medium heat, stirring until honey dissolves (about 3 minutes). Chile sauce will keep, covered and refrigerated, for up to 3 days.
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