The tangy chile-vinegar sauce chili chuka is deemed more essential than ketchup in cookbook author Sharon Wee’s household, ranking high along with sambal belacan (see related recipe). She makes large batches and then transfers it to glass bottles for storage or to give to friends. The sauce enhances fried chicken, ngo hiang (see related recipe) or just about any fried food.
While shopping at a farmers market in Chiang Mai, Wee was taught how to gauge the dried chiles before buying. She could press her hand down on the batch and “feel” the heat. If you’re unaccustomed to spiciness or less familiar with hot chiles, judiciously add a bit at a time and taste until you get the level of spice you like/can tolerate.
Active: 15 mins; Total: 35 mins
Storage Notes: Refrigerate for up to 2 weeks.
Where to Buy: Thai and Holland chiles can be found at Asian markets; Chinese rice…
