This is the Best Chili Garlic Sauce Recipe Stir Fry for Siomai

chili peppers

🥗Healthier: bell peppers

💰Cheaper: red pepper flakes

Bell peppers reduce heat while maintaining flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor.

Remove the stems from the red chili while wearing gloves to avoid burning sensation.

Use a food processor to mince 1 head of garlic for about 1-2 minutes. Alternatively, manually mince using a knife or mortar and pestle.

Transfer minced garlic to a bowl and set aside.

Process the red chili in the food processor for about 2 minutes. Alternatively, manually mince using a knife or mortar and pestle.

Transfer minced chili to a bowl.

In a pan over medium heat, add 1 cup of vegetable oil and 1.5 tablespoons of peppercorn.

Cook the peppercorn in the oil for about 3-4 minutes to make peppercorn oil.

Remove the peppercorn from the pan using a skimmer ladle or strainer spoon.

Add the minced garlic to the pan and cook until fragrant and golden-brown, stirring occasionally to avoid burning.

Once the garlic is fragrant and golden-brown, add the minced chili and cook for another 5-7 minutes until it turns dark red, stirring occasionally.

Turn off the heat and continuously stir the mixture while the oil is still hot until it turns dark brown.

Allow the chili garlic sauce to cool down for 15 minutes before storing.

Transfer the chili garlic sauce to a glass container and store it at room temperature for up to 2-4 weeks.

Cooking Techniques

Equipment Needed

Spice Level: