(makes 1 cup (250ml))
10 red finger-length chillies, deseed- ed and sliced
10 cloves garlic, peeled
10 slices ginger (about 30 g/1 oz)
1 tablespoon white vinegar
3–4 tablespoons fresh lemon juice
1 1/4 tablespoons sugar
1/2 teaspoon salt
Grind all the ingredients coarsely in a mortar or blender. Store, covered, in the refrigerator for up to 1 week.
Excerpted from Food of Singapore: Simple Street Food Recipes from the Lion City with permission from Tuttle Publishing.