Mom’s Chilli Sauce

You know what puts me off when having chicken rice outside? Tasteless, bland chilli sauce. I wouldn’t mind if the rice is not salty enough or if the chicken is slightly tough. But if the chilli sauce is a watery mess, forgetaboutit!

I sounded a little obnoxious there, didn’t I? 🙂 At any given time, I’d still scarf down a nice packet of chicken rice. But IF the chilli sauce is good, it elevates the experience to a whole new plane. It really does for me!

This being the 2nd last instalment of the meal my Mom prepared a couple of weeks ago, I thought I’d share her simple recipe for chilli sauce. I have to say though, being a chilli sauce critic, the chillies she used wasn’t spicy enough. It might have been because she deseeded all the chillies. A few extra bird’s eye chillies in there would give it more kick. But every single chilli is different, even if they come from the same tree. So adjusting as we go is the best bet.

Anyway, this is the basic recipe. There is a million ways to switch things up and change it around. If you do, please share it with me in the comments below. I’d like to try new chilli sauce recipes. 😀

The basic ingredients are Red Chillies, Red Bird’s Eye Chillies (highly recommended though not used here), Garlic, Ginger, Lime Juice, Salt, Sugar.ChilliSauce1
These limes are called limau kasturi. I just discovered they are called Calamondin in English. Ha! We take them for granted here because we can get them everywhere. You can see what they look like inside down below.

The garlic is peeled and dumped into the blender.ChilliSauce2

Mom decided to deseed the chillies but I think you can just either add them whole or deseed half.ChilliSauce3

Inferno!ChilliSauce4

She gave the chillies and everything a rough chop to give the blender a headstart.ChilliSauce5

Meanwhile, I juiced the limes.ChilliSauce6

We threw everything into the blender.ChilliSauce7

And pulsed…..ChilliSauce8

and pulsed…..ChilliSauce9

and pulsed!ChilliSauce11

Adjust the seasoning. Mom accidentally put in too much sugar so I countered that with a splash of cider vinegar. Don’t worry, I’ve fixed that in the recipe below. 😀ChilliSauce12

Owhhhh, that looks good.ChilliSauce13

As I said, switch up the chilli varieties. Add more seeds, less seeds. More garlic, no garlic. Honey instead of sugar. My only tip is if you want to maintain the vibrancy of the colour, be mindful of the ingredients you add. Brown sugar or balsamic vinegar tastes good but can turn the beautiful red into a murky colour. Try this and let me know how you made it your own.

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Mom’s Chilli Sauce
makes about 1 1/2 to 2 cups

~I’m just stating what we used for our chilli sauce that day but feel free to adjust as you please~

Ingredients:

20 Red Chillies, roughly cut
1/4 cups juice of Limau Kasturi
1 1/2 inch knob Ginger, peeled and roughly chopped
10 cloves Garlic, peeled
1 tbsp Sugar
1 tsp Salt

  1. Prepare the ingredients by washing and drying them thoroughly.
  2. Give the larger ingredients a rough chop to give the blender a headstart.
  3. Pulse in a food processor or blender until it reaches desired consistency.
  4. Enjoy with chicken rice… or whatever you like!

Comments

  1. Those limes are so cute! I’ve never seen ones like that–the closest I think we have here are key limes. I’d never think to make my own chili sauce, but this looks easy enough!

    • haha… They are cute, aren’t they? I had a hard time looking for the English names to these limes! I believe anything acidic would be great so yeah, try this out with whatever you have. It’s really good over meats.

  2. My teenage boys are wild about anything spicy and eat hot sauce by the bottles full every week. I will have to give this recipe a try. I like that it is fresh and not cooked.

    • I know. There are cooked chilli sauces called “sambal’ here. I believe you can easily get it in jars where you are but those take time as you have to cook them over low heat, simmering and simmering. I prefer fresh ones as I can just make a batch in a whim with minimal stress 🙂

    • I agree!! This recipe looks great! We grow hot chiles, so I’m excited to try this out with some different varieties. I’m over-wintering some serrano plants that are still producing– I’m trying this immediately!! With regular limes (because I’m pretty positive I can’t find those little cutesies here). Here is MY FAVORITE hot sauce recipe: http://www.sugardishme.com/2012/08/23/some-like-it-hot/
      Can’t wait to add this one to my list!

      • Do let me know what substitutions you made! It’ll be so interesting to see how you make it your own. And THAT hot sauce recipe on your site, looks absolutely mouth-watering especially when paired with your spiced chicken. Very nice.

  3. A good chili sauce can make or break a meal in my opinion! Love this homemade version!

  4. woah, wicked! I totally agree with you about the chicken rice thing, too – it’s pretty good alone, but I usually only crave it when I think about the chili sauce and the sweet dark sauce that goes with it. And I like that your chili sauce uses calamansi, it probably makes it taste more special!

    • Ah! That’s what those limes are called! Calamansi. Thanks so much, Elizabeth. LOL. Took me that long to get it. I only ever know it by it’s Chinese name (kam kat – meaning golden tangerines) and it’s Malay name. And yes, chicken rice HAS to go with good chilli sauce and some sweet kecap manis reduction. Otherwise, it just doesn’t cut it for me too, though I wouldn’t turn down chicken rice at any given day. 😉

  5. I want that! And I want your mom to make it. 🙂 I agree that a good hot sauce is the key to a lot of deliciousness.

    • haha.. I’ll tell her that and I’m sure she’ll have a giggle over it. The internet is still a very new place for her and when I featured her hands in the steamed chicken recipe, she was like “WHOA!” :-D. Thanks for dropping by, Emmy!

  6. Oh, how I love chili sauce. I never knew it was so easy to make.

    xo,
    Ashley

Trackbacks

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