Eco Living Magazine recipes for a range of sauces to top your dish with.
Nam Jin
Salty, spicy, sweet and sour sauce.
Ingredients
Garlic 3 cloves
Coriander 3 roots
Sea salt pinch
Palm sugar 1 Tbspn
Red Chilli 3
Green Chilli 3
Fish sauce 1 Tbspn
Lime juice 2 Tbspn
Eschallot small 1 finely chopped
Method
In a mortar and pestle, pound together garlic, coriander roots, salt and then add in de-seeded chillies. Add sugar and mash to a chunky pulp, finish with fish sauce, lime juice and eschallots.
Serve over crunchy raw salads with bean shoots, julienned carrots, celery and spring onion.
Top with fresh coriander leaves.
© Eco Living Magazine
Roasted Red Capsicum Relish
2 lge red capsicums roasted
2 cloves garlic roasted
½ cup fresh coriander
1 tbsp extra virgin olive oil
1 tbsp fresh lime juice
½ tsp ground cummin
½ tsp Tabasco sauce
sea salt & black pepper to taste
Blend your roasted red capsicum, coriander, olive oil, lime, tabasco & salt & pepper while the capsicum is still warm.
©Eco Living Magazine.