Wednesday, August 18, 2010
GARLIC GINGER CHILLIE HOT SAUCE
Nothing fancy here. It's just a garlic ginger chillie hot sauce. A chicken rice hot sauce. All you need is a blender and a swoosh and it's done.
Ju made this exact sauce a couple of days ago as well. I'm not surprised if we had made and photographed it on the very same day. We share the same vibes. I believe that this is the third time we've made similar food and posted it within a whisker's post of each other's. It's one of those strange but true occurrences.
This hot sauce is great with steam boats, chicken rice, stir fried noodles, rice, soups, as a dipping for fritters. Anything and everything I suppose. Whatever makes you happy and whenever your palate needs a bit of a kick.
Its kind of sour and spicy with a very subtle tinge of sweetness to it. Very very very appetizing.
The recipe ~
10 chillies plus some/many bird's eye chillies if you like
6-7 pips garlic, peeled
1 inch ginger, peeled
1/2 cup apple cider vinegar
1 T sugar
salt to taste
Wash and ch0p chillies into chunks. De-seed them if you wish. Put chillies and everything else in a blender and blitz until it becomes a thick sauce. Add salt to taste. Store in a jar and better still in the refrigerator.
I am submitting this to Muhibbah Malaysian Monday hosted by Shaz of Test with skewer and 3hungry tummies