Wash the Red Chili Pepper (5.6 ounce), Green Chili Pepper (2 ounce), and Asian Red Chili (1.2 ounce) and finely dice them.
Prepare the Fresh Ginger (1 tablespoon) and divide in half. Do the same to the Garlic (5 clove). Finely chop the Perilla Leaf (0.6 ounce).
Add all the chilis, finely chopped shiso leaves, 1/2 the amount of grated garlic, 1/2 tbsp of grated ginger, Canola Oil (1/2 cup). Fish Sauce (3 tablespoon) and Ground White Pepper (1/2 teaspoon) in a sauce pot.
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.
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.
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 (1/2 teaspoon) and Rice Vinegar (1/4 teaspoon).
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.
It will keep inside the fridge for up to 2 weeks.