Our garden features several well-bearing chilli bushes, and we do a number of things with them. Firstly, we freeze some, whole, for use during winter. We use them in our cooking of course, especially Indian dishes. Some red ones are dried for use as dried chillies in Indian food during the year. Chilli jams, sauces and pastes are made. And we pretty much use them in everything else.
Today’s recipe is a very simple, Asian condiment, which soaks fresh chillies in soy sauce, to be drizzled over, well, pretty much everything. I love a good stirfry and rice, and with abundant amounts of this condiment to drizzle and to dip. Imagine dipping some deep fried tofu in this sauce! Also good over noodle dishes and vegetables. Try it with samosas, or Chinese Scallion Pancakes.
Chilli Soy Sauce
Mix finely sliced fresh red or green chillies to taste, with some Chinese light soy to use as a condiment with almost anything.
A similar sweet sauce can be made with sweet soy, for example Kepac Manis, to drizzle over dishes that will take a little sweetness. It is perfect with fried tofu.