Oriental Zippy Paste

This paste can be used to make your own instant noodles, spring rolls, stir fry, fried rice, and I even used it to make meatloaf. You can store your Oriental Zippy Paste in a jar in the refrigerator for 2 months. It never lasts that long in my house. This paste will be sticky and jam like in appearance.

• Ready In: 18 mins
• Serves: 16
• Yields: 15-20 Ounces

Ingredients

• 2  bulbs garlic
• 2  medium yellow onions
• 2  tablespoons olive oil
• 1  cup  balsamic vinegar
• 3  ounces fish sauce
• 1⁄3 cup brown sugar
• 1⁄2-1  cup  chili, garlic saauce

Directions

1. Peel Garlic bulbs and cloves. You can soak cloves in Hot water to make it easier to get the papery shell off.
2. Peel Onions and cut each into 4 quarters.
3. Use a food processor or blender. Place the cloves and the onions into the device, pulse to rough chop to your desired consistency. I like it chunkier, but you can even pulse until it is a puree.
4. Heat 2 Tablespoons of olive oil in a 12 inch skillet over medium high heat. Add garlic and onions, sauté' until golden brown.
5. Add Balsamic Vinegar and Fish Sauce to the pan, stir well to deglaze the bits that might be stuck to your pan. Simmer for 4-5 minutes. When the mixture has reduce in volume, add the brown sugar and the chili garlic sauce. ( I tend to use a 1/2 cup of chili garlic sauce for mild heat, I will add more if I want it to be medium to hot spicy.) Stir mixture frequently as it cooks, to dissolve the sugar. The paste is done when it is shiny and jam like in consistency.
6. You can store your paste in a glass jar in the refrigerator for up to 2 months.
7. See how I use the paste by looking at my other recopies with the term zippy in the title.