姜蒜辣椒酱 Ginger and Garlic Chili Sauce

姜蒜辣椒酱是爸妈的食谱，每逢佳节，爸妈都会准备这辣椒酱，无论是配白斩鸡、卤鸭或猪脚都很适合。小时候爸妈准备着辣椒酱时，我们几姐弟都会在旁帮忙，所以做辣椒酱的材料我都略知一二，现在自己准备一点也不难。不过爸妈的食谱都是随意的，所以份量方面就得自己斟酌地放，调到适合自己的口味就行了。

吃白斩鸡饭时一定少不了这姜蒜辣椒酱，
如果不喜欢姜味可选择不放，
那么就会变成蒜香辣椒酱。

姜蒜辣椒酱

材料：
红辣椒 10条（切段）
指天椒 5条
姜 2寸（切片）
蒜头 1/2大颗（剥外衣，切片）
桔仔汁 4-5汤匙

调味料：
盐 适量
黄糖 适量

做法：
1. 把红辣椒、指天椒、姜和蒜头放入搅拌器里搅烂，然后加入桔仔汁，最后加入适量的盐和糖调味，搅拌均匀后即可享用，或将辣椒酱舀入玻璃罐子里，盖紧，没用完的辣椒酱须收藏在冰箱里。


备注：
做好的辣椒酱可收入冰箱让味道充分混合，隔天再试味多一次，如需要可以加入更多的盐和糖。




Ginger and Garlic Chili Sauce

Ingredients:
10 red chilies, cut into sections
5 bird's eye chilies
2 inches of ginger, sliced
1/2 bulb of garlic, peeled and sliced
4-5 tbsp calamansi juice

seasoning:
Salt to taste
Brown sugar to taste

Method:
1. Place red chilies, bird's eyes chilies, ginger and garlic in a food processor and process until roughly ground. Add calamansi juice and blend well. Add salt and sugar to taste. Transfer to glass jar and cover tight. You can keep the chili sauce in the refrigerator for up to few days.

Note:
You can keep the chili sauce in the refrigerator for one day to develop flavors. On the next day, taste the chili sauce and adjust with more salt and sugar if needed.

This post is linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.