Pantai Sukiyaki Dipping Sauce
| 250g | Red spur chilli |
| 70g | Garlic |
| 70g | Red onion |
| 70g | Bird’s eye chilli |
| 15g | Coriander root |
| 80g | Pickled garlic ‘juice’, vinegar mix from pickled garlic |
| 50g | Pickled garlic |
| 150g | Thai chilli sauce |
| 150g | Fish Sauce |
| 150g | Oyster sauce |
| 50g | Thai seasoning sauce(or Maggi seasoning sauce; Coles link here) |
| 80g | Soy sauce |
| 350g | White vinegar |
| 250g | White sugar |
| 40g | Soy bean sauce |
| 3tab | Sesame seed, dry fried in wok until brown |
- Place all ingredients in a blender and blend until they are well combined (about 5 minutes)
- Pour contents of blender into a pot and bring to the boil. Boil until the sugar is dissolved
- Pour the contents of the pot through a strainer and squeeze out as much liquid as practical. Place vegetable meat from strainer into the blender and blend further. Attempt to gain a smooth consistency
- In a bowl combine the liquid from the filtering through the strainer and the newly blended vegetable meat. Place in a bowl for serving
