Step 1: Preparing the Chili Sauce
- 5 lrg red chilies, such as Fresno, coarsely chopped
- 2 or 3 Bird's Eye chilies, coarsely chopped
- 1 tsp roughly chopped garlic
- 1 tsp roughly chopped ginger
- 2 tsp sweetener
- 1 to 2 tbsp fresh lime juice
- 1 tsp vegan chicken base*
- 1/4 tsp sea salt
For less heat, remove the seeds from the peppers.
Next, place all of the ingredients into a high-speed blender and blend until you reach a fine paste-like consistency.
Note: For the vegan chicken stock, we typically use this No Chicken Base. We use this as it adds depth and flavor and replaces the chicken stock from the traditional sauce. That being said, you can leave it out if you like.
Lastly, taste for seasoning, adjusting the balance of sweet, spicy and salty as desired.
Once done, refrigerate the sauce until ready to use.
Chef's Notes
While this sauce will keep for a few days, it is best served the day (or the day after) it has been made.
This Hainanese Rice Pilaf is generally used/served as part of the following dishes/recipes:
Hainanese Baked Tofu
Hainanese Rice Pilaf
Hainanese Roasted Cauliflower
Garlic-Soy Sauce
Hainanese Paste – this can be made ahead of time and frozen.
Scallion-Ginger Sauce
Fried Shallots