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Chilli Garlic Sauce

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Chilli Garlic Sauce



Total Time
Total Time
Prep 10 M / Cook 10 M

1 Servings

Grace Teo
Grace Teo   thegraceteo
Published on October 3, 2015

  Based on 2670 ratings  Watch Now


chilli peppers (fresh)
garlic clove(s)
3 cm


Homemade chilli sauce such as 'cili garam' is very easy to prepare. In Malay, cili garam means ‘chilli salt’ which depicts the flavour profile of this hot sauce. This homemade hot chilli garlic sauce is easy to prepare and can be made in 5 minutes. Chilli garlic hot sauce goes well with most dishes, be it — meat, fish and even rice and noodles. It has a combination of flavours ranging from tangy, spicy, sourish to being slightly salty. It tantalizes and teases the taste buds when all the flavours come together in the mouth.

Chilli garlic sauce fresh ingredients

The key to this chilli garlic sauce is using fresh ingredients. It is the natural juices from chillies, garlic and ginger which will give the flavour of the sauce.

Chilli garlic sauce uses

Chilli garlic sauce is mostly used as a condiment or a dipping sauce. Gili garam can also be sautéd in oil until fragrant and then used to be tossed with fried chicken or fried fish.

To add some spice to fried rice or fried noodles, this chilli garlic sauce can also be added to the recipe. Chilli garlic sauce should be sautéd with oil before adding rice or noodles.

How to store homemade chilli sauce?

Once the chili sauce is ready, stored it in a clean and dry bottle and keep it refrigerated. It can be kept for up to 2 weeks to a month. Keep in mind to always use a clean and dry spoon to take out the chili sauce when needed as moisture may spoil its freshness.

How to serve chilli garlic sauce?

In Singapore and Malaysia, cili garam is used especially for serving Hainanese Chicken Rice. Some chicken broth is added to the chilli garlic sauce to complete the chilli sauce specially for Hainanese chicken rice. Other dishes which would go well with this hot chilli sauce are char siu, pandan fried chicken and Nyonya fried chicken.

Use adequate amount of salt, sugar and lime juice. The lime juice contributes to the sourish taste of the chili sauce. Adjust the taste according to your preference. You just need to find the right balance of saltiness and sourness.

Chilli Garlic Sauce is also known as: Cili Garam



Step 1/2

  • 6 chilli peppers (fresh)
  • 4 garlic clove(s)
  • 3 cm ginger

Remove seeds and white piths of chillies to lessen the spiciness. Then, blend chillies, ginger and garlic together.


Step 2/2

  • 1 lime(s)  
  • salt
  • sugar

Add lime juice or calamansi lime juice to ease the blending. Add salt and sugar to taste. Chili sauce can be kept for up to 2 weeks if refrigerated.

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