:: Kylie Kwong Fresh Chilli Sauce

Kylie Kwong’s Divine Homemade Chilli Sauce

Makes 1/2 cup (125 ml)

• 1/4 cup (60 ml) peanut oil
• 4 long red chillies, roughly chopped
• 3 garlic cloves, roughly chopped
• 7 cm knob ginger, roughly chopped
• 1 teaspoon brown sugar
• 1 tablespoon tamari

Pound chillies, garlic and ginger to a paste using a pestle and mortar.

Heat oil in a wok until moderately hot. Add paste and cook, stirring constantly, for about 3 minutes. Add sugar and stir for 1 minute or until sugar caramelises, then stir through tamari. Reduce heat to low and cook, still stirring, for a further 5 minutes. The chilli sauce can be used straight away, or allowed to cool and then stored in an airtight container in the fridge for up to a week.