Nasi ayam is one of the favorite dishes of Malaysians and also neighboring countries such as Singapore and Thailand. Each has their own version.
Among the important components in chicken rice cooking is the chili sauce which is based on fresh chilli and also garlic. Here I share a recipe for my mother -in -law’s chicken rice chili sauce which has become our family’s favorite.
This sauce is not only delicious to eat with chicken rice but can also be matched with pickles , flour fried squid or shrimp and a wide variety of other dishes that require a spicy and sour sauce.
Ingredients
1 musk lime seeds
2 cloves garlic
2 the roots of the coriander tree
10 red chili
1 tablespoon of vinegar
2 tablespoons chili sauce
2 tablespoons of tomato sauce
1 teaspoons of salt
70ml water
Method
- Remove the chilli seeds at the top only. The sauce will be less palatable and appealing if too many seeds are left. Throw in 50% only.
- After removing the seeds, cut small like this so that it is easy to grind in a blender.
- Put the chopped red chillies and remove half of the seeds into a blender.
- Followed by garlic and coriander root.
- Then add 1 tablespoon of vinegar, 2 tablespoons of sugar,2 tablespoons of tomato sauce and 2 tablespoons chili sauce.
- Squeeze the musk lime juice and add the lime peel as well. Lemon peel that will give it a special lemon flavor.
- Finally 70ml of water and 1 teaspoons of salt. Cover the blender and blend until smooth.
- Taste the sauce before serving and balance the bitterness of your taste buds. If you want something sweeter, you can add sugar, if less salty add salt and so on.
- Chicken rice sauce is ready to use.
