Recipe #1 Ingredients:
- 1/8 kilo Chillies (siling labuyo)
- 3 tablespoons cooking oil
- 2 cloves garlic, peeled and minced
- Dried shrimp or meat finely chopped or grind (adds more flavor but optional)
- Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.
Recipe #2 Ingredients:
- 1 cup red chili chopped finely
- 1 cup garlic chopped finely
- 1 – 2 cups cooking oil
- Place in a saucepan, heat very slowly on low flame till everything browns, stir occasionally.
Recipe #3 Ingredients:
- Thai Chili or red siling haba – 10 pcs.
- Oil – half cup or depending on your likeness.
- Garlic – half cloves or more, pounded and minced
- Onion – 1 medium, minced.
- Sugar – 2 Tbsp or depends on your taste
- Catsup – to taste and to add redish color
Put oil in a pan or a wok then place garlic and onion, then add chili and let it cook then put some sugar on it and catsup. You may opt to add a little water so as not to dry up your sauce or better yet, you can dissolved 1 tsp of cornstarch on a half cup of water and add it on the mixture while stirring to avoid getting too sticky.
Once you think that the consistency is enough turn the heat off. Always try tasting your sauce so you can asses if you are lacking on one ingredients.
Tip: Never boil and drain the chili it will lessen the anghang. The anghang is being released by the seeds of the chili if you boil them the oil coming from the seeds will just mix into the water and will lessen the hotness.
source: various recipes on the net, photo from dcookingmudra.blogspot.com