This homemade sweet sour chilli sauce is easy to prepare and keeps well in the fridge for months. Suitable as dipping sauce for any fried food, steamboat ingredients, steamed savoury cake and can also be used to fry vegetables.
If you prefer the sauce to be less spicy, just remove the chilli seeds and do not add small chilli [cili padi]. However, certain red chillies are rather spicy depending on it's origin and seasons.
100 gm red chillies [about 10 pieces] - washed and cut
3 small chillies [cili padi] - optional
50 gm garlic - skin removed
5 tbsp sugar
1/2 tsp salt
1/4 cup white rice vinegar [used good quality ones]
1/2 cup water
1 tbsp oil - heat separately until hot
- Blend red chillies and garlic in a food processor until fine.
- Put all ingredients [except oil] in a stainless steel saucepot. Bring it to a boil and cook for a further 5-10 minutes. Off fire.
- Heat up 1 tablespoon oil in a small saucepan until hot. Quickly pour into cooked sauce and stir to combine well.
- Cool before storing in glass container. Keep in the refrigerator.
I'm submitting this to Muhibbah Malaysian Monday hosted by Shannon of Just As Delish
This chilli sauce can be used to stir fry pineapples, zuchini, french beans, black fungus and carrots instead of using store bought tomato and chilli sauces.