spicy life

Passport & Plate - The sauce of my life

Malaysia | Monday, March 3, 2014 | 1 photos

Ingredients
Big red beautiful chilis, a few chili padis (more if you want it more spicy), garlics, onions and salt

 

How to prepare this recipe
Blend the chilis, onion and garlic in a food processor. Heat up the wok with abit of oil and careful pour in the blended paste. Slowly cook it untill it thickens. Remember to keep stiring it as it thicken and be careful of the splatters from the paste! After cooking for an hour, let it cool and pour it into jars and freeze it and you could eat it forever. This chili sauce goes great with almost everything. It could be cook with any vege and meat dishes and does a great dipping sauce. I always just take a teaspoon full and mix it with lime and it goes so well with my meal.

 

The story behind this recipe
In my family we eat almost everything with chili sauce from bottle chili sauce to homemade chili. Even my breakfast is laksa which is vermicelli in spicy coconut broth top with bean sprouts, shredded omelette and shrimps and with abit of lime. We Malaysians eat a very heavy breakfast with lots of flavours! I grew up eating my dad's cooking all homemade even our chili sauce. So I grew up knowing what good food taste like. I have many other recipes to put but I choose the simplest one. It is not because it is the easiest but because this sauce is something I grew up with. The first ever homemade chilli I ate wasnt from my dad, it was from my aunty in singapore. My dad use to bring back my aunt chili sauce and I love it so much I ate the chilli with almost everything and I would not waste any of it. As time passes my aunt grew older and no longer made it I was so sad. My dad being a dad that doesn't want to see his daughter sad, he came up with another recipe and our family have been nomming on my dad's chilli ever since. This chilli sauce doesnt only taste so good with anything but also everytime when I have a taste of it it rwminds me of the love of my dad to his daughter :)