Nga Yoke Thee Achin

August 19, 2017

Nga Yoke Thee Achin - kvalifood.com

A Burmese tart-sweet chilli sauce made from dried red chillies, garlic, fish sauce, and rice vinegar. It is a pantry condiment, not made fresh per meal – blend it once and it keeps for weeks in the fridge. The sauce seems thin when first made but thickens as the chilli particles absorb liquid. Let it rest at least 24 hours before using.

Makes ca. 425 ml

Ingredients

30 g dried red chillies (Thai or arbol)
180 ml water
6 garlic cloves, peeled, coarsely chopped
60 ml fish sauce
3 tbsp sugar
180 ml rice vinegar

Directions

Break the dried chillies in half and remove the stems. Shake out loose seeds – removing most reduces heat and gives a smoother texture, but there is no need to pick out every seed.
Put the chillies in a small pot with the water. Bring to a boil, then reduce heat and simmer for about 5 minutes until the chillies are soft and swollen. Add the chopped garlic for the last minute.
Transfer the chillies, garlic, and all the cooking liquid to a blender. Add the fish sauce and sugar. Blend to a coarse paste, scraping down the sides as needed.
Add the rice vinegar and pulse a few times to combine. Do not over-blend – the sauce should have some texture.
Pour into a clean glass jar, seal, and refrigerate for at least 24 hours before using.

Notes

Keeps for several weeks refrigerated in a sealed jar.
Serve as a table condiment alongside rice, noodles, fried foods, fritters, or eggs.
Adjust sugar up to 1/4 cup if you prefer a sweeter balance.
Apple cider vinegar works as a substitute for rice vinegar, though rice vinegar is closer to traditional.
The heat level depends on the chilli variety and how many seeds you leave in.
No oil is used – this is a lean, tart sauce, not an oily chilli paste.