Hainanese Chilli Sauce

(Recipe from the Taste of Asia TMX cookbook)


100g red chillies

20g ginger, peeled

50g garlic

100g white vinegar

1 tsp salt

1/2 tbsp sugar


  • Place chilli, ginger and garlic into TM bowl and blend for 5 seconds on speed 8. Scrape down sides of bowl and repeat until smooth.
  • Add remaining ingredients and blend for 1 minute on speed 6.

  • Adjust salt and sugar to taste
  • Serve with Hainanese chicken rice. Done.

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6 thoughts on “Hainanese Chilli Sauce

  1. […] chicken, rice and beansprouts with some Hainanese Chilli Dip (recipe here) and Hainanese ginger dip (recipe to come!) and thick black sauce if you want. […]

  2. […] chicken rice (TMX recipe here), while great with the accompanying chilli sauce (TMX recipe here)  isn’t complete without the ginger […]

  3. SuBoo says:

    Looks delicious! How long does the sauce keep?

    • ChooTheFat says:

      Hi! I’d say a couple of weeks in the fridge, I actually froze single serve portions and that kept for about 5 months.

      • Su says:

        Just made a batch – next time I think I should de-seed the chillies! Otherwise great recipe – thanks!

      • ChooTheFat says:

        Great to hear yours turned out well! Deseeding all your chillies (or even half the quantity) is definitely an option depending on how fiery yours are 🙂

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