If you are fond of cooking and eating Asian noodles, fried rice and Chinese food, then you have to learn to make this super versatile and flavourful chilli sauce. Keep it ready in the refrigerator as a welcome addition to your meals. It will last up to a week in the fridge.
Here in Singapore and Malaysia, it is basically served with Hainanese food – which is chicken rice, bbq meat rice, roasted pork and even duck rice but at home, we use the same sauce to add some heat to noodles and fried rice as well.
This recipe can be adapted to suit your heat requirement very easily and takes only about 10 minutes to put together.
8 red chillies – deseeded and coarsely chopped
2 bird’s eye chillies – deseeded and coarsely chopped *
2 tsp ginger garlic paste
salt to taste
1/2 tbsp rice vinegar
2 tsp sugar
2 tbsp lime juice (optional)
2 tbsp stock – chicken, vegetable or mushroom
it’s as simple as just putting everything into the blender and whisking it becomes a smooth textured sauce.
Keep refrigerated overnight before use.
* this is where you can adjust the heat, by reducing, completely omitting
or increasing the number of bird’s eye chillies.