Singapore chilli sauce 2

Bijgerecht

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• 120g red chilies
• 60g shallots or 60 g onions, peeled
• 60g garlic, peeled
• 60g fresh young ginger
• 12 tablespoons lemon juice
• 2 teaspoons rice vinegar
• 4 teaspoons sugar
• 2 teaspoons salt
• 1 cup boiling chicken stock

 

1. Grind chillies, shallots, garlic and ginger till semi-fine.
2. Put paste into a bowl and add boiling chicken stock.
3. Stir well before adding lemon juice, vinegar, sugar and salt.
4. Leave it for at least 1 hour to pickle before serving.

{25 augustus 2017}