Chicken-rice Chilli

Simply Her (Singapore) - - Home & Food How To -

By Pang Yit Lan Blend 12 red chill­ies, 20 chilli padi, 50g gin­ger, 1 torch gin­ger bud, 10 cloves gar­lic, 8 shal­lots, 1 tomato, 5 tbsp lime juice, 1 tsp salt, 3 tsp su­gar and 1 cup wa­ter. Makes 500ml. Keep chilled for up to 10 days.

BEST WITH: Chicken rice and steamed chicken, prawns and squid

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