Cooking Instructions
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Step 1
Wash the
Red Chili Peppers (160 g)
,
Green Chili Peppers (55 g)
, and
Asian Red Chili (35 g)
and finely dice them.
Step 2
Prepare the
Fresh Ginger (6 g)
and divide in half. Do the same to the
Garlic (5 cloves)
. Finely chop the
Perilla Leaves (15 g)
.
Step 3
Add all the chilis, finely chopped shiso leaves, 1/2 the amount of grated garlic, 1/2 tbsp of grated ginger,
Canola Oil (120 mL)
.
Fish Sauce (45 mL)
and
Ground White Pepper (1 g)
in a sauce pot.
Step 4
Cook the mixture over medium to medium-low heat and stir occasionally. At first, liquid would start to emit from the chilis, then it would start to evaporate.
Step 5
Continue to cook for 10 min until there is no visible liquid left, then continue to cook for another 3 ~ 4 min to extract more liquid from the chili without turning them into mush.
Step 6
The mixture should have reduced in size and the chilis should be soft. Turn off the heat, then stir in the other 1/2 amount of grated garlic and grated ginger,
Granulated Sugar (2 g)
and
Rice Vinegar (1 mL)
.
Step 7
Let the sauce cool completely then transfer to an air-tight container. Let it sit for at least a few hours to another day to develop flavour.
Step 8
It will keep inside the fridge for up to 2 weeks.
