Cili Garam (Chilli Paste) is like a magic potion. It goes well with everything — meat, fish, and rice and noodles. It has a combination of flavours, from tangy to spicy, slightly sourish and some saltiness. It will definitely tantalizes and teases your taste buds 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.
Raw Chilli Sauce is also known as: Cili Garam
Remove seeds and inner white pith of chillies if you want chillies to be less spicy. Then, blend chillies, ginger and garlic together.
Add lime juice or Calamansi lime juice to ease the blending. Add salt and sugar to taste. Keep chilli sauce in refrigerator. Can be kept for up to 2 weeks.