3. Place your marinated, flour dusted meat bowl at 12 o’clock, then arrange the ginger, garlic, chilli, sauce bowl and coriander clockwise around your plate. 4. Half-fill a large pot ...

For the sauce: Blend deseeded rehydrated big dry red chili, deseeded big chili, and ¼ cup of the vinegar into a chilli paste. Set aside. Heat 2 tablespoons of cooking oil in a pan over medium heat.