Lak-zi sauce can be found in many oriental kitchens although I think not everyone prepare it but I believe most authentic Chinese restaurants will have it. The reason is that this sauce is good to cook with many type of meats and seafood and create a lot of possibilities. Most chefs will prepare their own and thus most restaurants will have slight different taste. I tried cooking this sauce with fillets, seafood, meats. beancurds and I quite like them. This sauce also good as dipping sauce for fried chicken, fried nugget and fried beancurd.
I will prepare some and keep it, as it is my solutions to a lot of cooking when I need to prepare something fast. I even mixed it with my instant noodle and some minced meat and vegetable to have a nice meal fast.
- 3 stalks lemongrass
- 100 g red chilies
- 100 g shallots
- 100 g garlic
- 200 g tomato sauce
- 200 g chili sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 5 tablespoon sugar
- Chop lemongrass, red chilies, shallots and garlic separately until very fine.
- Heat up oil, saute chopped shallots and garlic until fragrant.
- Add in lemongrass, red chilies and stir well.
- Add in the remaining ingredients and cook until boil
- Remove from heat.
Cooking Time 30 minutes.
Storage Period Good for 3 months under refrigeration.