That's what wifey calls them. What she means of course, is chilli sauce. We have two staples in our household. Well in truth we have four or five, but two that we make ourselves.
Chilli sauce and spiciness in general is simply a part of life for Asians. And as I am a wannabe Asian, or a Chinese man in a white mans body, according to wifey, I too love the hot stuff.
Recently, the unthinkable happened, and we ran out of both staples at once. OMG, life was a bit tough for a while there! I mean we have ABC Chilli in stock at almost prepper levels, and yes while it is nice, it ain't chicken rice chilli, nor cut chilli with soy. Nor is it bird's eye chilli, which I also reacquired after a long spell recently. That one is a Malaysian shop-bought sauce, which packs a punch. I gave Ma and V a bottle once, and they quickly gave it back.
But not the good old family favourite, which is the sauce shown below. It has been in the fridge at Mum's place for as long as I can remember. She uses woollies chilli, which is not that potent, plus soy, sugar, sesame oil and that's about it. We do much the same, but don't put in the sugar. It's great in a small dish to have with noods, for dipping, or to drizzle on your salmon when we have that with greens and rice. It is largely slightly-watered down soy, but with a nice hint of chilli. In Malaysia it is ubiquitous in hawker stalls when you order noodles. Here's what it looks like:
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