Singapore Chilli Sauce
The act of “saucing” food in Singapore is not as simple as I expected it to be. From what I can tell, there’s two schools of thought on the matter. First: the ‘dip & dunk’ variety, a.k.a. those who keep a bowl of incendiary hot sauce next to their plates for regular food baths. Second: the ‘drizzle & bedazzle’ variety, a.k.a. those who let the sauce rain down over their food, free-form. While I wouldn’t normally expect this to be a big deal, the foodies of Singapore are so impassioned that they are more than happy to come up to you and show you their preferred method… especially if you look even the littlest bit unsure (this happened to Bourdain countless times on his No Reservations trips there). At her most basic, locals blend together a happy assortment of red chillies (preferably something like a red fresno) amped up with the crazy heat of a couple of Thai bird chilies (pictured above). The beauty comes from the dance of flavors – puckering lime juice, biting garlic, invigorating…
- Time: 10 min
- Servings: 1
Source: globaltableadventure.com
Ingredients
- red fresno peppers
- Thai bird chili peppers
- inch ginger root
- garlic
- lime juice )
- chicken broth )
- sugar
- salt