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Prepare the ingredients: roughly chop the big chilli and chili padi. Chop the scallions, garlic, and ginger into smaller pieces suitable for blending.

Add a portion of the chopped big chilli and chili padi into a blender cup. This recipe requires blending in several batches due to the large quantity of ingredients.

Add some chopped scallions and chopped ginger to the blender cup with the chilies.

Pour in a portion of the lime juice and chicken broth. The chicken broth is added to facilitate the blending process and achieve a smoother consistency.

Add a portion of the coriander to the blender cup.

Secure the blender cup onto the blender and begin blending the first batch until a coarse consistency is achieved.

Repeat steps 2-6 for the second batch. For the first two batches of blending, do not add any salt or sugar.

From the third blend onwards, add 1 tablespoon of sugar and 1 tablespoon of salt to the blender cup along with the other ingredients (chilies, scallions, ginger, lime juice, chicken broth, coriander) before blending.

Continue blending all ingredients in batches, adding salt and sugar from the third batch, until all ingredients are processed and a coarse, saucy consistency is achieved. You may need to adjust the amount of chicken broth to aid blending.

Pour all the blended sauce into a large mixing bowl.

Add 1/2 bottle of vinegar (or apple cider vinegar) to the blended sauce.

Add 3 tablespoons of sesame oil to the sauce.

Stir the sauce well with a spoon to combine all ingredients.

Taste the sauce and adjust to your preference. If you prefer it sweeter, add more sugar. If you like it more sour, add more vinegar.

Add 1 tablespoon of fish sauce to the sauce and mix again.

Add any remaining reserved coriander to the sauce and mix thoroughly. The coriander adds a fresh aromatic note to the sauce.

Mix all the ingredients thoroughly one last time.

Transfer the finished dipping sauce into clean bottles or airtight containers. Refrigerate the sauce, where it will keep for 2 to 3 months.


Prepare the ingredients: roughly chop the big chilli and chili padi. Chop the scallions, garlic, and ginger into smaller pieces suitable for blending.

Add a portion of the chopped big chilli and chili padi into a blender cup. This recipe requires blending in several batches due to the large quantity of ingredients.

Add some chopped scallions and chopped ginger to the blender cup with the chilies.

Pour in a portion of the lime juice and chicken broth. The chicken broth is added to facilitate the blending process and achieve a smoother consistency.

Add a portion of the coriander to the blender cup.

Secure the blender cup onto the blender and begin blending the first batch until a coarse consistency is achieved.

Repeat steps 2-6 for the second batch. For the first two batches of blending, do not add any salt or sugar.

From the third blend onwards, add 1 tablespoon of sugar and 1 tablespoon of salt to the blender cup along with the other ingredients (chilies, scallions, ginger, lime juice, chicken broth, coriander) before blending.

Continue blending all ingredients in batches, adding salt and sugar from the third batch, until all ingredients are processed and a coarse, saucy consistency is achieved. You may need to adjust the amount of chicken broth to aid blending.

Pour all the blended sauce into a large mixing bowl.

Add 1/2 bottle of vinegar (or apple cider vinegar) to the blended sauce.

Add 3 tablespoons of sesame oil to the sauce.

Stir the sauce well with a spoon to combine all ingredients.

Taste the sauce and adjust to your preference. If you prefer it sweeter, add more sugar. If you like it more sour, add more vinegar.

Add 1 tablespoon of fish sauce to the sauce and mix again.

Add any remaining reserved coriander to the sauce and mix thoroughly. The coriander adds a fresh aromatic note to the sauce.

Mix all the ingredients thoroughly one last time.

Transfer the finished dipping sauce into clean bottles or airtight containers. Refrigerate the sauce, where it will keep for 2 to 3 months.
