You can use this as a condiment or as a strong seasoning – toss it through fried rice, Hokkien noodles or a chicken stir-fry. The chilli sauce can be used straight away or cooled and stored in an airtight container in the refrigerator for up to one week.
8 large red chillies, roughly chopped
6 garlic cloves, roughly chopped
75g ginger, roughly chopped
125ml (½ cup) peanut oil
½ tsp brown sugar
1 tbsp light soy sauce
1. Process chilli, garlic and ginger in a food processor or blender until finely chopped.
2. Heat oil in wok until the surface seems to shimmer slightly.
3. Reduce heat to low-medium, add chilli, garlic and ginger and cook, stirring regularly, for about three minutes to cook out the flavours.
4. Add sugar and cook for one minute, stirring regularly so the sauce doesn't catch on the base of the wok.
5. Stir through soy sauce, reduce heat to low and cook, still stirring, for 10 minutes, or until the sauce has darkened and the oil has started to separate.
This sauce features in Kylie Kwong's stir-fried potato with salted black beans, chilli and saltbush.