GINGER GARLIC CHILLI SAUCE

    Ginger Garlic Chilli Sauce is one default condiment served along with Hainanese Chicken Rice. An easy recipe which goes well not only with chicken rice but also with fried or steamed Chicken, Fish & Meat. Ginger Garlic Chilli Sauce has a combination of flavours ranging from Rangy, Spicy, Sour & mildly Salty. It tantalizes & teases the taste buds enhancing the taste and flavour of the dish.

    The key for best Ginger Garlic Chilli Sauce is using fresh ingredients. The natural juices from the Chillies, Garlic & Ginger give the sauce its amazing note of flavours & tastes. Use an adequate amount of salt, sugar and lime juice. The lime juice gives the needed tanginess in the Sauce. You can substitute Calamansi Juice with White Vinegar or Rice Wine Vinegar. Garlic Ginger Garlic Chilli Sauce is mostly used as a condiment or as a dipping sauce. 

    In Malaysia and Singapore, Ginger Garlic Chilli Sauce is served with Hainanese Chicken Rice. Some chicken broth is added to it to complete the taste so that it goes well with the Chicken Rice. Ginger Garlic Chilli Sauce goes well with Steamed Chicken, Roasted Chicken/Duck, Pandan Fried Chicken, Thai Spring Rolls, Vietnamese Fresh Spring Rolls(Gỏi cuốn) etc., Or simply serve it along with Rice, Fried Rice or Noodles.

For HAINANESE CHICKEN RICE RECIPE, Click here...

Cuisine - Malaysian(Hainanese)

 Recipe Type - Condiment, Sauce

 Difficulty - Easy

Yields - 1 Cup(Approximately)

 Author - SM 

 Preparation Time - 10-15 Minutes

HOW TO MAKE GINGER GARLIC CHILLI SAUCE

GINGER GARLIC CHILLI SAUCE

INGREDIENTS:

Red Chillies - 10 Nos.

Red Bird's Eye Chillies - 5 Nos.

Ginger 2" - 1 No.

Garlic - 5-6 Cloves

Limau Kasturi/Calamansi Juice - 4-5 Tbspn

Brown Sugar - To Taste

Salt - To Taste

METHOD:

• Grind Red Chillies. Bird's Eye Chillies, Ginger & Garlic Cloves coarsely.
• Do not add while grinding the ingredients.
• Add Calamansi Juice and blend well.
• Add salt & a dash of sugar and mix well.
• Transfer it into a clean & dry glass jar.
• Keep it refrigerated. If stored properly, it can last up to 3-4 weeks.

NOTE:

• I have used fresh Red Chillies and Red Bird's Eye Chillies in the recipe.
• If you prefer a less spicy version, remove the seeds from the Chillies and also adjust the number of Chillies to suit your spice level.
• This Ginger Garlic Chilli Sauce develops the flavours when kept refrigerated. After a day or two taste it & adjust with more salt and sugar if needed. 
• You can substitute Calamansi Juice with White Rice Wine Vinegar.
• While making this Sauce for Hainanese Chicken Rice, add a few teaspoons of Chicken broth to it. 
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt & lime juice.
• Store Ginger Garlic Chilli Sauce in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) while scooping out the Ginger Garlic Chilli sauce. Wet Jars/spoons can spoil it.
• Refrigerate the Ginger Garlic Chilli Sauce. 
• If stored properly, it can last up to 3-4 weeks.