5 finger-length red chilli de-seeded
2 chilli padi (bird's eye chili) no need to de-seed, for the heat; omit or adjust to taste
8 cloves garlic peeled
3 slices ginger
2 Tbsp chicken stock
1-2 tsp chicken seasoning powder optional; handy when the chicken stock is not rich enough; to taste
1/8 tsp salt to taste
1/2 tbsp rice vinegar
2 tsp sugar to taste
juice from 2 limes
Method:
- In a food processor, blend everything to a smooth paste. Season to taste with sugar, salt or chicken seasoning powder, if needed.
Keeps for about a week in the fridge.
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