Si Chuan Chilli Potato

 

Si Chuan Chilli paste or sauce is not a popular paste in Malaysia. It is more commonly used in India with Chinese spice in it which is the Si Chuan peppercorns. This Chilli Paste is one-of-a-kind as it is the first product in the Indian market to contain real Sichuan peppercorns, red chillies, tomatoes and fermented soybean paste in a delicious blend. I tried my hand in making the sauce and a dish with it which is the Chilli Potato. I have to admit, with some added ingredients, it was a tasty dish. The chilli potato was a good accompaniment with rice and dal curry. The Si Chuan sauce is a spicy sauce (depending of course with the number of dried chillies one uses), therefore it goes well as a paste that can be used in making fried rice or noodles. For today, I am sharing this Chilli Potato hoping that all of you will try it out and comment. I made this chilli paste or sauce after watching many clips and reading a bit on it. Some paste uses ginger, however, I have omitted in my paste. You can add ginger when you are making a specific dish with the sauce. 

330g small round potatoes (boiled and keep aside)
1 medium-size onion, chopped
2 nips garlic, chopped
1 1/2 tbsp Si Chuan sauce ( see recipe below)
1 tsp tomato puree
1 sprig curry leaf
some chopped coriander leaves
salt to taste

Grind coarsely
1 dried chilli
2 1/2 tbsp grated coconut

Heat about 2 tbsp oil, saute onions. Once aromatic add in chopped garlic and saute further. Add in boiled potatoes and stir well to coat them with the spices. Add in Si Chuan sauce and tomato puree. Stir well to combine. Then mix in the ground coconut. Mix well and leave for a minute or so. Add salt to taste. Throw in curry leaf and coriander leaves. Dish out and serve with rice or chapati. 

Si Chuan Sauce 

20gm chopped garlic

15gm dried chillies (soak in hot water whole)

1 tbsp tomato sauce or tomato puree

1 tbsp sweet soy sauce or caramel dark soy sauce

1 tsp freshly ground Si Chuan peppercorns

1 tbsp sugar

1/4 tsp salt

1/4 cup oil

Grind dried chillies and garlic coarsely paste. Heat oil, and saute the grounded ingredients until oil starts floating on the surface. Add in tomato sauce, soy sauce, sugar and salt. Give a stir and mix in the grounded peppercorns as well. Give it to cook for another minute. Close fire. This sauce needs to have oil. The more the chilli soaks in the oil, the better it is. Cool the sauce before storing in an air-tight bottle. Use this sauce to make vegetables or fried rice.