Chiu Chow Chili Garlic Sauce

This chilli and garlic sauce recipe is a favourite in our household and a staple in my fridge for good reason.  It has a rich umami flavour that is delicious with everything - from eggs on toast, to adding to a cheese board, serving with a steak, or as a base for stir fry.

I often make a double batch of this - one for me and one for my daughter. Making a double batch is super easy as the cooking timings are just the same, simply double the ingredients to prepare a double batch.

Ingredients:

• 16 fresh Bird’s Eye Chillis, destemmed
• 10g salt
• 2 heads garlic, peeled
• 250g peanut or vegetable oil
• 100g dried chilli flakes
• 50g light soy sauce
• 1 tsp sugar

 Directions:

1. Place fresh chillis and salt in Mixing Bowl. Chop for 5 sec/Speed 8. Set aside in a small bowl.
2. Without cleaning the Mixing Bowl, add the garlic and chop for 5 sec/Speed 7.
3. Scrape down sides and chop for a further 5 sec/Speed 7.
4. Scrape down the sides. Add 100g oil. Cook for 40 min/80°C/Speed 2.
5. Add reserved chillis and cook for 10 min/90°C/Speed 2.
6. Add chilli flakes, sugar, soy sauce and remaining 150g oil. Mix for 10 sec/ Speed 3.
7. Transfer into a clean 500ml jar. Store refrigerated for up to 3 months.

Makes 500ml.

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