Saturday, February 23, 2013

Soy Sauce Chili Dip (Cili Kicap)

Sliced chili in soy sauce? It can be found in almost every restaurant here because it makes a great accompaniment for the typical Malaysian rice or noodle dish. I think of it as our national dipping sauce.

In our home, it is also a must-have on the dinner table. Today, I was inspired to add a little twist to the simple recipe for extra oomph. It involves crushing all the ingredients together. The end result is a spicy piquant sweet, salty dip.

Here's my take, with the recipe included below.

Spicy Chili-Soy Dipping Sauce

- 1 red chili (sliced)
- 4 green bird's eye chili (sliced)
- 1 very small red onion (chopped)
- A pinch of fresh ginger

- 1/2 calamansi (seeded)
- 1/4 cup sweet saltish soy sauce (I use a local brand - "Cap Dua Ikan")

1. Using a mortar and pestle, roughly crush chili, onion and ginger together into small bits.
2. Once done, add soy sauce and squeeze calamansi juice into the mix. Stir well and serve.

Best eaten with rice dishes or as a batter-fried food dip (I'm thinking bananas, sweet potatoes, vegetables).

Crush, crush, crush!
Warning ~ known to increase appetite!
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