Best 2 Homemade Singapore Chilli Sauce Recipes

**Homemade Singapore Chilli Sauce: A Taste of Paradise**

Hailing from the vibrant streets of Singapore, this homemade chilli sauce captures the essence of Southeast Asian cuisine with its fiery kick and aromatic blend of spices. Prepared with fresh red chilies, garlic, ginger, and a symphony of aromatic ingredients, this sauce tantalizes the taste buds with its perfect balance of heat, sweetness, and umami.

This article presents three variations of this beloved sauce - the classic Singapore Chilli Sauce, a vegan-friendly version, and a rendition that caters to those who prefer a milder heat level. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can recreate this culinary masterpiece in the comfort of their own kitchens. Whether you're looking to add a burst of flavor to your favorite dishes or create an authentic Singaporean feast, these recipes are sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

SINGAPORE CHILLI CRAB RECIPE BY TASTY

Singapore Chilli Crab Recipe by Tasty image

The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.

Provided by VisitSingapore

Categories Lunch

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 mud crab
3 shallots
ginger, 1 in (2.5 cm)
3 long red chillies
5 cloves garlic
2 tablespoons ketchup
1 teaspoon shrimp paste, belacan
2 tablespoons cooking oil
1 ½ cups chicken stock
1 ½ cups tomato puree
1 tablespoon rice wine vinegar
½ cup sweet chili sauce
2 tablespoons soy sauce
2 tablespoons palm sugar
1 egg
1 spring onion
½ cup butter
1 bunch coriander
fried bao dough, mantou

Steps:

Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab. Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
Remove the crab legs and head, and plate up on a shallow dish.
Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
Enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 2 grams, Protein 32 grams, Sugar 23 grams

HOMEMADE SINGAPORE CHILLI SAUCE

Homemade Singapore Chilli Sauce image

This is a wonderful chilli sauce/dip which goes well with pretty much ANYTHING. This makes 1 jar, which can be kept in the fridge for up to 1 week. Great as a gift for someone mad about chilli.

Provided by KitchenManiac

Categories Sauces

Time 5m

Yield 1 Jar

Number Of Ingredients 9

Ingredients

120 g red chilies
60 g shallots or 60 g onions, peeled
60 g garlic, peeled
60 g fresh young ginger
12 tablespoons lemon juice
2 teaspoons rice vinegar
4 teaspoons sugar
2 teaspoons salt
1 cup boiling chicken stock

Steps:

Grind chillies, shallots, garlic and ginger till semi-fine.
Put paste into a bowl and add boiling chicken stock.
Stir well before adding lemon juice, vinegar, sugar and salt.
Leave it for at least 1 hour to pickle before serving.

Tips:

Use ripe, red chillies for the best flavor and heat.
If you like your sauce extra spicy, add some cayenne pepper or chili flakes.
For a sweeter sauce, add a little bit of brown sugar or honey.
If you want a thicker sauce, cook it for longer or add a cornstarch slurry.
Store the sauce in a sterilized jar in the refrigerator for up to 2 weeks.

Conclusion:

Homemade Singapore chilli sauce is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a way to add some spice to your meal, give this recipe a try. You won't be disappointed!

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