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.
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.
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.
“Fight the good fight of faith, lay hold on eternal life, whereunto thou art also called, and hast professed a good profession before many witnesses.” (1 Timothy 6:12)
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~
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