Preparation
- In a food processor blend together: garlic, ginger, galangal, chilli's and kaffir leaves until they form a fine, smoothish paste. Transfer this to a medium sized stainless or non-corrosive saucepan and add all the other ingredients.
- Stir to combine, then stand for at least 45 minutes (or up to 4 hours).
- Bring mixture to the boil over high heat, stirring a little to dissolve sugar. Boil hard for 5 minutes, stirring occasionally to prevent it from sticking on the bottom.
- Bottle in sterilised jars and seal with screw-top vacuum lids or store unsealed in the fridge. Once sealed items have been opened, store in fridge.
Makes 2 cups. Perfect for adding a zing to seafood, chick and pork. Great to add to stir-fry, on top of crackers or pretty much on any cold cuts! I love to stir some into my Veggie Nacho's.
*Galangal can be found in the freezer section of some Asian supermarkets. Store in the freezer and cut off as much as needed with a heavy, sharp knife.
