Categories: Asian

Ingredients

• 1/2 cup rice vinegar unseasonsed
• 1 cup water
• 5.3 oz - 7 oz white sugar
• 4 garlic cloves chopped finely
• 1 tbsp soy sauce gluten-free soy sauce or salt if you'd like to keep it gluten-free or soy-free OR 1/2 tbsp fish sauce
• 1 tsp cayenne pepper optional - halve it or leave it out if you prefer it less spicy.
• 2.8 oz sambal oelek or 3 - 4 red chilies chopped finely or minced - a generous 2 1/2 tbsp
• 1 tbsp cornflour cornstarch
• 2 tbsp water

Directions

1. Add the first 6 ingredients in a nonstick pan. Heat over medium-heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes, or until slightly thickened.
2. Add the Sambal Oelek and mix it through. Let it cook for a couple of minutes.
3. Mix the cornflour and water into a smooth slurry and add this to the sauce as well.
4. While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 5-10 minutes or till it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out.
5. Pour into glass jars with air tight lids (OR heated and sterilized jars to store it for longer).
6. Cool to room temperature and store in the fridge.

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