Chili Sauce For Dippings
Gee, it is already well into March and I am not even done with pictures I took during Chinese New Year. Seeing them makes me feel festive, but I have to wait for another year for it to come again.
This time round I am trying my hands on making this chili sauce, which is a regular dipping sauce in our family. Mum taught me the ways, and I had better write them down lest I forget.
The problem with family recipe is that, measurements are done in estimation, and that is quite hard to interpret. Ask my mum how much chili is needed, and she will think hard before answering, “RM2.00 worth of red chilies”.
The ingredients, from what I see:
20 red chilies
5 green bird eye chilies (if you can’t take the spiciness, omit it)
10 small lime, as I called it, or calamansi or 吉子 (soak and clean the surface thoroughly)
5 cloves garlic
1 thumb ginger
Important Steps:
Slice the chilies into halves and de-seed them
Cut lime into halves and squeeze the lime juice, set aside.
DO NOT discard the peel and pulp (the leftover, juiceless peel with the pulp still stuck inside).
Put the lime peel into a saucepan, add enough water to cover everything, and let it boil.
Discard the water and set the lime peel aside to let it cool thoroughly.
Method:
In a blender, put in the chilies, lime juice, cooled lime peel, garlic and ginger.
Add in water just enough to work the blender.
Blend, with periodical stops, until everything is well blended and mixed.
Add in salt and give it a few more pulse.
Don’t worry, if its not salty enough, salt can be added later. But if it is too salty, it is kinda beyond repair, right? I totally forgot to take picture of the sauce, but they do compliment the dishes on the reunion table very well, especially the white cut chicken and spring rolls!
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