ChendaCooks: Khmer-style “Chendachurri” Sauce
Khmer-style “Chendachurri” Sauce Recipe
🦋 INGREDIENTS:
1-2 cans of whole anchovies fillets (depending on your preference)
1 lemongrass stalk (white/tender part only - thinly sliced)
1 small shallot (chopped into pieces)
1 bunch of fresh cilantro (leaves only)
1 bunch of fresh mint (leaves only)
1 bunch of fresh Khmer/Thai basil (leaves only)
1-2 large limes (depending on your preference and how juicy they are)
1-5 Khmer/Thai chilis (OPTIONAL - be cautious…these can be SPICY!!!)
2 tablespoons of fish sauce (Viet Huong Three Crabs brand preferred)
1 tablespoon of white sugar
🦋 STEPS:
Step 1:
Pound thinly sliced lemongrass stalk (white/tender part only) in a mortar and pestle until completely ground. Add the chopped shallot and Khmer/Thai chili(s), if using, and pound again until it turns into a thick and fairly smooth paste.
Step 2:
Add your lemongrass and shallot mixture into a food processor with the whole anchovies fillets, the anchovies olive oil, your lime juice, fish sauce and sugar. Pulse until chopped and mixed.
Step 3:
Add fresh cilantro (leaves only) and pulse until chopped and mixed. Add fresh mint (leaves only) and pulse until chopped and mixed. Add fresh Khmer/Thai basil (leaves only) and pulse until chopped and mixed.
Step 4:
Taste and adjust, adding more fish sauce, lime juice or sugar, depending on your preference. Pulse lightly to mix again. Remove from the food processor.
Step 5:
Use as a sauce for grilled beef, pork, chicken, fish, shrimp, tofu, mushrooms, steamed veggies (like asparagus, green beans, broccoli, zucchini, cauliflower, brussels sprouts, etc.) or raw veggies (like cabbage, baby eggplants, string beans, cucumbers, bell peppers, tomatoes, carrots, green onions, etc.)
Step 6:
Serve with steamed jasmine rice on the side or as a really yummy condiment for tacos. Enjoy!!!
*Store extra sauce in a glass jar or glass tupperware in the fridge for several days. This sauce can be pretty salty so a little goes a long way :)
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