This is my Grandma's special fried vegetarian chilli sauce that goes well with plain white rice. It is spicy, taste a bit sweet and sourish. I do not have her exact recipe but I tried making it. Taste is slightly different as I add wild torch ginger flower to make it more aromatic. You can omit it, still has it's unique taste.
|Ingredients for the chilli sauce
Blended ingredients and lime juiceIngredients
100 gm  red chillies - washed and cut small pieces
3 small chillies [cili padi] -washed and cut
1 knob galangal - scrape off the skin and diced
1 wild torch ginger [bunga kantan] - chopped [optional]
1 sprig coriander leaves
8 limau kasturi juice
3 tbsp fine tau cheong
1 tsp salt
3-4 tbsp sugar to taste
100 ml oil
- Blend chillies, galangal, torch ginger and coriander leaves till fine.
- Heat oil in wok and saute grounded ingredients till fragrant , aromatic then add in tau cheong. Continue to fry till fragrant and oil separates. Add sugar and salt to taste.
- Lastly add in lime juice and simmer till chilli paste is thick but not dry and oil is clear chilli oil. Cool and store in glass jar. Serve with noodles or plain rice.