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The chilli sauce I made last night for Singaporean Hainanese chicken rice was the best I've done so far, so I figured I'd put it here so I can find it again.
4 spur chillies (prik chee faa) - deveined/deseeded
1" or so ginger
4-5 cloves garlic
1/2 t salt
1-1/2 t sugar
juice of half of a lime
1/3C chicken rice master stock (chicken stock refreshed with garlic/ginger/green onion)
1 t sambal oelek (if needed)
dash toasted sesame oil
The chilli sauce I made last night for Singaporean Hainanese chicken rice was the best I've done so far, so I figured I'd put it here so I can find it again.
4 spur chillies (prik cheek faa) - deveined/deseeded
1" or so ginger
4-5 cloves garlic
1/2 t salt
1-1/2 t sugar
juice of half of a lime
1/3C chicken rice master stock (chicken stock refreshed with garlic/ginger/green onion)
1 t sambal oelek (if needed)
dash toasted sesame oil
By C00kman,
By Captain,
