Naive Zebra

Malaysian chilli sauce

by on Mar.14, 2012, under Foodie, Recipe

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


5 Comments for this entry

  • Matron

    What’s a candlenut?

  • 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

  • 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

  • Vann

    We used green thai chili instead of the bird’s eye, but the flvaor was magnificent. We stir fried some onions and kale with soy sauce to accompany this dish. We will definitely be making this again. Thanks again for the wonderful recipes!

  • Erich

    Hi Mun Ling, black beans are very dry, hard and salty, the ones that I cut and stomped will be mesahd but the seven others will mainly stay in sharp and just become a bit softer. So you can see them later on the plate and the flavour can add to the dish

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