Chili Garlic Sauce Goodness: Match Made in Heaven

Pair it with anything and everything! Elevate any dish with this easy-to-make homemade chili garlic sauce.

RECIPES

Joan L.

12/8/20242 min read

cooked food on white ceramic plate
cooked food on white ceramic plate

Spicy and savory, that's how it should be.

Ever wonder why most food vloggers add some chilis on their food? I find it quite odd, too! I mean, Mark Wiens is just on another level when it comes to spice and there is this Filipino food content creator that I've been following, Chui from the Chui Show, and just like Mark, he puts chili in every bite.

Then like lightning, it struck me. Maybe, sometimes, when you're used to savory food, sweet food, sour food, you just want to have some other flavor. That's where chili comes in.

It is an addictive addition to any dish (good for weight loss, too. But don't quote me on that cos you might end up eating more than you should with this recipe). It gives food a different feel, it gives you a certain enthusiasm to just have more. So, I took it upon myself to try and make a chili garlic sauce to pair with almost everything - including that siomai. 😉

Want to give it a go?

Let's get started!

Ingredients:

  • 1/4 cup red chili (preferably with seeds for more heat)

  • 1/4 cup garlic

  • 1/4 cup leeks or scallions (white part)

  • 2 tbs soy sauce

  • 1/2 cup chicken oil (or any neutral oil) - by the way, chicken oil is pretty easy to make 😊

  • 1 tsp chicken powder - shhhh 🤐 it's my secret ingredient to add more umami

Note: if you want more garlic, feel free to add. I usually do a 1:1 ratio.

Directions:

  1. Crush the red chilis. Use a food processor, but the knife does well, too. Then the garlic.

  2. Heat up your chicken oil and sauté your chilis, garlic, and leeks or scallions.

  3. Add the soy sauce and chicken powder.

  4. Cook for 5-7 minutes until it's well combined and a little paste-y

Pro Tip: Start with the chili because garlic tends to burn fast. But if you want a toasted garlic flavor, start with the garlic until golden.

Isn't that too easy?

I would add a serving suggestion but it's too versatile and I might end up writing too many suggestions. lol

So here's something vague. Use it on some of your fried dishes, use it on steamed dishes, use it on saucy dishes. I keep a little dallop on the side of my plate and add a pinch of it in every bite.

Satisfaction guaranteed!

I hope you enjoy making and eating this as much as I do!

I'm curious, how do you eat your chilis? Share your style in the Pinterest comments!