Recipe Ingredient
- 10 bird’s eye chillies
- 3 cloves garlic
- 50g young ginger
- 3 red chillies
- 8 stalks coriander
- 4 leaves sawtooth coriander
- Seasoning
- 2 tbsp light soy sauce
- 2 tbsp sesame oil
- 50ml calamansi lime juice
- Salt and sugar to taste
Instructions
- Put bird's eye chillies, garlic, ginger, coriander and sawtooth coriander into a food processor. Process until you get required consistency.
- Put mixture into a small sauce pot and bring to a slow simmering boil for 8-10 minutes. Adjust with seasoning to taste.
- Use the sauce for roast lamb or any meat dishes.
