Malaysian chilli sauce

Chilli sauce, makes 1 1/2 cups

1/2 cup white sugar
1 cup water
1 Tbs fish sauce
1/4 cup lime juice
2 garlic cloves
8 candlenuts
3cm piece of galangal
6 birds-eye chillies

1 To make the chilli sauce; put the sugar, water and fish sauce into a saucepan. Bring to a simmer and cook for 10 minutes while stirring occasionally to dissolve the sugar.

2 Add the rest of the ingredients, pour into a blender or food processor and blend until smooth. Pour into a jar and refrigerate. This chilli sauce can be refrigerated for up to three months.

It’s not a mega hot sauce

3 comments Wednesday 14 Mar 2012 | | Foodie, Recipe

3 Responses to “Malaysian chilli sauce”

  1. on 18 Apr 2012 at 6:27 pm   Matron

    What’s a candlenut?

  2. on 10 Jul 2012 at 10:51 pm   Bev

    Hello Grr,
    I seem to have lost you, all my emails bounce back & skype has rejected me.. I just want to let you know, that we miss you heaps and hope that all comes right for you, as you are a very intelligent and caring young man. All my love, Bev n Trev

  3. on 04 Apr 2013 at 10:27 am   Bev

    Hey Grr – you’ve gone from facebook love? I miss you, our conversations were between ourselves, miss you, and especially your wonderful photos :) when you’re ready, I’m here for you darling… love always, Bev xxxxxxxxxxxx

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