Prep time: 10 minutes

Cook time: 0 minutes

Ingredients

• 3 big red chillies

• 2 - 3 garlic cloves, no skin

• 1 chilli padi

• Juice from 10 - 12 calamansi

• Stock from this recipe

• Salt

• Sugar

• Light soy sauce

Tips

1. This makes ~120ml of chilli sauce, it is enough for 4 to 5 pax. Feel free to half/double/triple the quantities

2. The result is not spicy at all, but spiciness is subjective, as well as the source of chillies. If you are a spice lord, add 2 or even more chilli padi.

3. I did not add ginger to this recipe as we enjoy it without, but feel free to add, or make your own ginger sauce like the hawker stalls

4. This recipe works with just water as well, but the stock will give it a greater depth of flavour.

5. Add salt, sugar & light soy sauce as needed. I’ll personally add salt and sugar first and only add a bit of light soy sauce if I find that the sauce lacks a layer of umami. Otherwise, it is ok to skip the soy sauce.

Method

• Roughly chop big red chillies

• Add all the ingredients except lime juice and seasonings to the blender to blend

• Add in lime juice, remember to remove the seeds, into the blender and blend again

• Add salt and sugar, blend then taste

• Adjust level of salt & sugar, add light soy sauce if needed

• Blend as finely or roughly as you wish! We like ours with a bit of bite into the chillies.

• Refrigerate until it’s time to serve with the rest of the dishes

We’re particular with the source of our ingredients, especially everyday sauces. This is the light soy sauce we recommend:

We’ve also tested several blenders in our kitchen for various recipes and found that this blender works the best at an affordable price. It’s what we used for this recipe: