Five easy recipes to save you time!  
Nyonya Cooking
Become Member
Member Features
My Account
Registered members
Raw Chili Sauce

Watch Now

Raw Chili Sauce

Condiments
Category
Condiments

Easy
Difficulty
Easy

Total Time
Total Time
Prep 10 M / Cook 10 M

Servings
Yield
1 Servings

Grace Teo
Grace Teo   thegraceteo
Published on October 3, 2015

  Based on 2275 ratings  Watch Now

Ingredients

A

6
chilli peppers (fresh)
4
garlic clove(s)
3 cm
ginger
1
lime(s)  
salt
sugar

Background

'Cili garam' (chili paste) is a great condiment as it 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.

The procedure to making this chili sauce is to blend all the ingredients together. After which, adequate amount of salt, sugar and calamansi juice are added. The calamansi 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. If you are unable to get calamansi, use lime as a substitute.

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. 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.

'Cili garam' is used especially for serving Hainanese Chicken Rice.

Raw Chili Sauce is also known as: Cili Garam

Steps

null

Step 1/2

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

null

Step 2/2

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.

Food Snaps