This is a family favourite. Especially with the grandchildren who call it Breakfast Sauce. I make a large amount because it needs to sit for 3 months to develop the flavours. It can be used straight away, but the taste will be a little harsh.
Don’t skip the anchovies. They add that fabulous umami flavour as does the fish sauce.
For low fodmap, swap the garlic and the onion powder out for a 2 teaspoons of asafoetida powder. It’s a dried resin, also known as hing . Asafoetida has a strong onion and garlic flavour and can be found in Asian supermarkets.
This recipe is gluten free if using gluten free soy sauce.
Ingredients
Method
- Place vinegar, molasses, fish sauce, tamarind paste and onion powder into Thermomix bowl and mix 10 sec/sp 3.
- Add spices to a small, heated frying pan and toast until fragrant.
- Add to vinegar mixture with remaining ingredients.
- Cook 25 min/95/sp 2.5.
- Pour into a large jar and store in a dark cupboard for 3 months.
- Strain through a clean cheesecloth, nut milk bag or Chux cloth into sterilised bottles.
Enjoy!
