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1 Servings

Raw Chilli Sauce

Cili Garam

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Homemade chilli sauce like 'Cili Garam' is a must in every home! Also served together with Hainanese Chicken Rice.

'Cili Garam' is like a magic potion! It goes well with everything - meat, fish, rice and even noodles. It has a combination of flavours, from tangy to spicy, slightly sourish and some saltiness. It will definitely tantalizes and teases your tastebuds when all the flavours come together in your mouth! The procedure to make this chilli sauce is to blend all the ingredients together. After which, add enough salt, sugar and calamansi juice which contributes to the sourish taste of the chilli sauce. Adjust the taste according to your preference. You need to find the right balance of saltiness and sourness. If you are unable to get calamansi, just use lime as a substitute. Once the chilli sauce is ready, stored it in a clean and dry bottle and keep it refrigerated. It can be kept for up to 2 weeks. Keep in mind to always use a clean and dry spoon to scoop the chilli sauce when needed. Moisture may spoil the freshness of the chilli sauce. This 'Cili Garam' is also used when serving Hainanese Chicken Rice.

  Rohe Chilli-Soße ist auch auf deutsch verfügbar.


  • 6 chilli peppers (fresh)
  • 4 garlic cloves
  • 3 centimeters ginger
  • 1 limes
  • salt
  • sugar

Steps to Prepare

  1. Blend chillies, ginger and garlic together.
  2. Add lime juice or calamansi juice to ease the blending.
  3. Add salt and sugar to taste.
  4. Keep chilli sauce in refrigerator. Can be kept for up to 2 weeks.

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