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