Categories: Asian
Ingredients
- 1/2 cup rice vinegar unseasonsed
- 1 cup water
- 5.3 oz - 7 oz white sugar
- 4 garlic cloves chopped finely
- 1 tbsp soy sauce gluten-free soy sauce or salt if you'd like to keep it gluten-free or soy-free OR 1/2 tbsp fish sauce
- 1 tsp cayenne pepper optional - halve it or leave it out if you prefer it less spicy.
- 2.8 oz sambal oelek or 3 - 4 red chilies chopped finely or minced - a generous 2 1/2 tbsp
- 1 tbsp cornflour cornstarch
- 2 tbsp water
Directions
- Add the first 6 ingredients in a nonstick pan. Heat over medium-heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes, or until slightly thickened.
- Add the Sambal Oelek and mix it through. Let it cook for a couple of minutes.
- Mix the cornflour and water into a smooth slurry and add this to the sauce as well.
- While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 5-10 minutes or till it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out.
- Pour into glass jars with air tight lids (OR heated and sterilized jars to store it for longer).
- Cool to room temperature and store in the fridge.