In Singapore, many sauces accompany Hainanese Chicken Rice, but this is the definitive one.

Yield: makes 1/2 cup


  • 12 red serrano chiles, trimmed
  • 1 shallot, peeled and chopped
  • 2 tbsp. peeled, chopped ginger
  • 5 garlic cloves, peeled and chopped
  • 1 tbsp. plus 1 tsp. fresh lime juice
  • 1 tsp. rice vinegar
  • 2 tsp. sugar
  • 1 tsp. salt


  1. Blanch chiles in boiling water in a medium pan for 1 minute. Purée chiles with shallots, ginger, and garlic with a mortar and pestle or in a food processor.
  2. Stir in 2 tbsp. water, lime juice, rice vinegar, sugar, and salt. Set aside for 1 hour before serving. Sauce will keep in refrigerator for 2 weeks.