Chilli Sauce for Chicken Rice
150 g red chilies, deseeded
50 g red bird's eye chilies (cili padi)
40 g ginger
60 g garlic
150 g white rice vinegar
15 g sugar
10 g salt
1
Place red chilli, bird's eye chillies, ginger, garlic cloves, rice vinegar, sugar and salt in mixing bowl, chop 4 sec | Speed 6. Scrape down sides of mixing bowl with spatula.
2
Heat 15 min | 100°C | Speed 1. Then purée 1 min | speed 8, increasing speed gradually. Serve or transfer to airtight jars to store in refrigerator for up to 6 weeks.
Ingredients
150 g red chilies, deseeded
50 g red bird's eye chilies (cili padi)
40 g ginger
60 g garlic
150 g white rice vinegar
15 g sugar
10 g salt
Directions
1
Place red chilli, bird's eye chillies, ginger, garlic cloves, rice vinegar, sugar and salt in mixing bowl, chop 4 sec | Speed 6. Scrape down sides of mixing bowl with spatula.
2
Heat 15 min | 100°C | Speed 1. Then purée 1 min | speed 8, increasing speed gradually. Serve or transfer to airtight jars to store in refrigerator for up to 6 weeks.
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