How to make your own chilisauce

Hello. Today, I’m going to teach you how to make your very own home made chili sauce.

This one is particularly special for me because for years now, I’ve been trying to cook, and obviously failed, that perfect chili sauce Filipinos have grown to love whenever they eat siomai in MRT stations or some kanto eateries and tapsilogans.

It seemed simple right? Just toss in a frying pan some chillies and oil and you have a chili sauce.

Believe me, it’s not that simple.

Only recently have I realized “hey, why don’t I just google the recipe to make my life more simple?”

And google, I did.

This is what I came up with: MY perfect chili sauce

WHAT YOU’LL NEED (sorry I don’t really measure ingredients, so I’ll just describe things to you in RATIO haha)

1: cooking oil
0.5: crushed chillies (sili. do they really call it chillies?)
0.5: crushed garlic
2: water

Now, a note on the proportion. I filled one cup with half chillies and half garlic, so I think I used 6 whole garlic on this one. That usually depends on you. if you want a more garlicy than hot sauce, pump up the garlic. But my final product is just a right amount of garlicy and hotness, so I suggest you play with the half-half ratio first.

STEP 1: Chop and mince the chili

Be careful not to touch or rub your eyes while doing this.

STEP 2: Mince the garlic

I just want to make sure that my garlic and chillies are super duper pino (thoroughly minced) so I asked for help from my ex friend (who’s friendship I am currently rekindling), pestle (in the Philippines, this is called ‘pandikdik’ or ‘pang dikdik’)

STEP 3: Combine the two.

It may not look like it in the picture but the ratio is 50-50.

(also this picture was taken before I used the pestle so you might see larger chunks of garlic there)

STEP 4: Boil.

Put the mixture in a pan with low fire and add in two cups of water. Let it simmer for 15 to 20 minutes or until there is no more water.

(sorry, no picture of the super dry version. I sorta panicked when I thought I messed everything up because it kindov looked like sunog or overcooked. Don’t panic. Our goal is to drain up all water so if it appeared overcooked just pat yourself in the back and raise your arms in triumph)

This is important: do not drain the water, let it evaporate. The garlic and chillies will appear to be toasted, but that’s what we’re aiming for. Apparently all the chillies’ hotness will disappear with the water if you drain it. So.

STEP 5: Oil

After all the water has simmered, add in the oil and fry the garlic and chillies. This is so much fun because you can actually smell the garlic and unless you’re pregnant, or you’re a vampire, you’ll love this smell.

Let it fry until there’s no more trace of the chilies’ nor the garlic’s original color.

STEP 6: Call your friends and announce that you made the perfect chili sauce.

STEP 7: (optional) Dance a little.


Now that I have a chillie sauce, what exactly do I do with it?

I bought a Negosyo Pack of siomai from Pure Gold (I think it costed less than Php150.. Php 145 I guess). And a pack has 54 little siomai in it. It’s not really little, but not super large as well.

If you want to, like, start up a small business I suggest you start with this. Everyone LOVES siomai (everyone=me). Plus I think PureGold’s price is cheap. Although I don’t think this is available in all their branches.

I steamed the siomais for about 5-10 minutes.


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March 12, 2012