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We Asians love our sauces! There are many varieties of dipping sauces, accompanying sauces and condiments at almost every meal. I like my udon soup with cut chilli padi and soy sauce while I love my pan mee with a sour-sweet ish chilli sauce.

Previously I blogged on how to make yam cake (Orh Kuay) but I completely forgot about the recipe for the accompanying sauce so here it is!



  • 1kg tomatoes (hard)
  • 1 kg red chilli
  • 15 cloves of garlic or two whole bulbs
  • 1 kg assam belimbing
  • 3 cups sugar
  • 1 tsp salt
  • Juice from 4 yellow lemons


  • Cut up your tomatoes into small chunks, slice the chilli, peel the garlic and chop the assam belimbing into halves. This is all put into the blender and blended into a paste.
  • Pour out the paste into a large pot.IMG_6477 IMG_6478
  • In case you haven’t seen it, this is what an assam belimbing looks like. It gives the sauce its deliciously sour zingIMG_6479 IMG_6481 IMG_6488
  • Squeeze the juice from the lemons and add to the paste.IMG_6499
  • Add the salt and sugar to the pot.
  • IMG_6501
  • Simmer on low heat for an hour, stirring every few minutes.
  • IMG_6508 IMG_6510

The sauce should keep for about a month and goes amazingly well with yam cakes, chicken, lettuce wraps etc. Feel free to play around with your options!