- 3 tomatoes
- 10 spicy red chili
- 1 ginger
- 5 garlic cloves
- 2 tablespoons yellow soybean paste
- 1 tablespoon salt
- 4 tablespoons sugar
Wash tomato, make cuts on the top. Blanch for 30 seconds. Peel the skin and set aside.
Wash spicy red chili and drain. Peel garlic and cut in half. Wash ginger and cut into slices.
Put the tomatoes, spicy red chili, ginger, and garlic into a blender to make a paste. Set aside.
Add 2 tablespoons oil in a wok. Preheat the oil and saute chili paste to remove excess moisture. Add yellow bean paste to stir-fry until mix well. Season with salt and sugar. Serve as a dipping sauce.