Homemade Dipping Sauce
Homemade Dipping Sauce
Ingredients
- 800 grams big chilli
- 200 grams chili padi
- 100 grams garlic
- 100 grams ginger
- 150 grams scallions, to 200 grams
- 150 grams coriander, some for blending, some reserved for mixing
- 200 grams chicken broth, to 300 grams
- 12 lime juice, from 12 limes
- 1 tablespoon salt, added from the 3rd blend onwards
- 1 tablespoon sugar, added from the 3rd blend onwards
- 1/2 bottle vinegar, or apple cider vinegar
- 3 tablespoons sesame oil
- 1 tablespoon fish sauce
Instructions
- 1
Prepare the ingredients: roughly chop the big chilli and chili padi. Chop the scallions, garlic, and ginger into smaller pieces suitable for blending.
⏱️ 10 min
- 2
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.
⏱️ 2 min
- 3
Add some chopped scallions and chopped ginger to the blender cup with the chilies.
⏱️ 1 min
- 4
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.
⏱️ 1 min
- 5
Add a portion of the coriander to the blender cup.
⏱️ 1 min
- 6
Secure the blender cup onto the blender and begin blending the first batch until a coarse consistency is achieved.
⏱️ 2 min
- 7
Repeat steps 2-6 for the second batch. For the first two batches of blending, do not add any salt or sugar.
⏱️ 5 min
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 10 min
- 10
Pour all the blended sauce into a large mixing bowl.
⏱️ 1 min
- 11
Add 1/2 bottle of vinegar (or apple cider vinegar) to the blended sauce.
⏱️ 1 min
- 12
Add 3 tablespoons of sesame oil to the sauce.
⏱️ 1 min
- 13
Stir the sauce well with a spoon to combine all ingredients.
⏱️ 1 min
- 14
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.
⏱️ 1 min
- 15
Add 1 tablespoon of fish sauce to the sauce and mix again.
⏱️ 1 min
- 16
Add any remaining reserved coriander to the sauce and mix thoroughly. The coriander adds a fresh aromatic note to the sauce.
⏱️ 1 min
- 17
Mix all the ingredients thoroughly one last time.
⏱️ 1 min
- 18
Transfer the finished dipping sauce into clean bottles or airtight containers. Refrigerate the sauce, where it will keep for 2 to 3 months.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Dipping Sauce
- 800 grams big chilli
- 200 grams chili padi
- 100 grams garlic
- 100 grams ginger
- 150 grams scallions, to 200 grams
- 150 grams coriander, some for blending, some reserved for mixing
- 200 grams chicken broth, to 300 grams
- 12 lime juice, from 12 limes
- 1 tablespoon salt, added from the 3rd blend onwards
- 1 tablespoon sugar, added from the 3rd blend onwards
- 1/2 bottle vinegar, or apple cider vinegar
- 3 tablespoons sesame oil
- 1 tablespoon fish sauce
Instructions
- 1
Prepare the ingredients: roughly chop the big chilli and chili padi. Chop the scallions, garlic, and ginger into smaller pieces suitable for blending.
⏱️ 10 min - 2
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.
⏱️ 2 min - 3
Add some chopped scallions and chopped ginger to the blender cup with the chilies.
⏱️ 1 min - 4
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.
⏱️ 1 min - 5
Add a portion of the coriander to the blender cup.
⏱️ 1 min - 6
Secure the blender cup onto the blender and begin blending the first batch until a coarse consistency is achieved.
⏱️ 2 min - 7
Repeat steps 2-6 for the second batch. For the first two batches of blending, do not add any salt or sugar.
⏱️ 5 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 10 min - 10
Pour all the blended sauce into a large mixing bowl.
⏱️ 1 min - 11
Add 1/2 bottle of vinegar (or apple cider vinegar) to the blended sauce.
⏱️ 1 min - 12
Add 3 tablespoons of sesame oil to the sauce.
⏱️ 1 min - 13
Stir the sauce well with a spoon to combine all ingredients.
⏱️ 1 min - 14
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.
⏱️ 1 min - 15
Add 1 tablespoon of fish sauce to the sauce and mix again.
⏱️ 1 min - 16
Add any remaining reserved coriander to the sauce and mix thoroughly. The coriander adds a fresh aromatic note to the sauce.
⏱️ 1 min - 17
Mix all the ingredients thoroughly one last time.
⏱️ 1 min - 18
Transfer the finished dipping sauce into clean bottles or airtight containers. Refrigerate the sauce, where it will keep for 2 to 3 months.
⏱️ 5 min