Szechuan/ schezwan/ sichuan sauce is a hot and spicy sauce that imparts a unique taste to any dish like rice, noodles, stir fried veggies etc. Szechuan is one of the eight culinary cuisines of China. It has originated from Sichuan province of Southwestern China. Szechuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic and salty. Szechuan sauce, an important ingredient of szechuan recipes, is a combination of most of these flavors.
Long back, I ordered szechuan noodles in a restaurant. Since then, they have become my family favorite. My son is a spice freak, so this sauce has an important place in my pantry. Initially, I made these spicy noodles using store-bought sauce. Since I have a penchant for homemade sauces, so I started making this sauce at home and never bought the sauce again.
For this week, in Blogging Marathon, my theme is One sauce, two dishes. I thought this would be most appropriate for me to make szechuan sauce for various reasons. One is, it’s holidays time and that means a whole lot of spicy dishes have to be made to make a gastronome, like my son, happy. Another is my szechuan sauce was already exhausted and I had to make it in any case.
So here is my fiery hot szechuan sauce and expect some more szechuan food in the next two days….
Stepwise Pictorial Description of Szechuan Sauce
Take dried red chilies. Remove the top of the chilies, break them and remove seeds from them.
In a sauce pan take broken chilies, chopped garlic and 1 cup of water. Heat it to boil and then let it simmer for 5 minutes. When they soften, switch off the flame and let them cool. Grind chilies to a fine paste.
Heat oil in a sauce pan. Add chopped onion and ginger. Stir to fry for couple of minutes.
Add red chilli paste and cook for 2-3 minutes till the oil separates.
Stir in soy sauce and tomato sauce.
Add paprika powder, pepper powder, salt and sugar. Mix all and cook for another few minutes.
Make corn flour paste by adding 1-2 tablespoons of water in 1 teaspoon of cornflour. Add this paste to the above mixture and cook for 2-3 minutes. At the same time add vinegar also and continue cooking for 1-2 minutes.
Switch off the flame. Let the sauce cool down completely and store in an airtight container.
I am sending this recipe for Blogging Marathon #65 Week 3 Day 1
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65