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Friday, November 16, 2012

Ginger and Garlic Chili Sauce 姜蒜辣椒酱

This is one real simple, non-elaborated version of the ginger and garlic chili sauce that goes exceptionally well with especially the Hainanese chicken rice. Adapted from Steamy Kitchen, the recipe calls for chili, ginger, garlic, some lime/lemon juice, sugar and water. Basic few ingredients that are readily available in most typical Chinese pantries and despite it using the ready made Sriracha chili sauce rather than blending it from scratch, I must stress here that the end result is unbelievably spectacular. It is very much like how I have always liked it dining out, only better. This comes way spicier (directly correlated with how much Sriracha you reckon you can tolerate) and not even half as watery as those you sometimes get outside. Tangy, slightly salty with a tad of sweetness, this makes a good dipping sauce for plenty other masterpieces - steamed or pan fried yam cake, noodles or even a part of the many dipping sauces commonly served alongside the Chinese steamboat, pulling everything together perfectly well.


Ginger and Garlic Chili Sauce 姜蒜辣椒酱
Adapted from Steamy Kitchen
Makes about 1 bowl (standard Chinese rice bowl)
*4 tbsps Sriracha chili sauce 
4 cloves garlic, very finely minced
1" ginger, very finely minced
2 tsps sugar
2 tbsps chicken broth
2 tbsps warm water
1 tbsps kaffir lime juice (or lemon juice)

Combine chili sauce, garlic, ginger, sugar, chicken broth, water and lime juice in a bowl. Stir to mix homogeneously, taking care to especially dissolve the sugar within. The original recipe calls for the mixture to blended in a food processor until it reaches a fine and smooth texture. Personally preferring a more textural sauce, I chose to have the garlic and ginger very finely minced instead and lightly stirred up to mix with the rest of the ingredients after that. They are the same awesome either way, so do it as how you personally like.


* If making it from scratch seemed more appealing to you, have the Sriracha chili sauce substituted with 10 to 15 long red peppers (their spiciness vary from type to type and even batch to batch, so adjust the amount accordingly, tailoring it to your personal spice tolerance). Bring them to blend into a fine paste, and similarly mix up with the rest after that.

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