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Sriracha Sauce
Makan Tengah Hari • Malaysia
How to Make Sriracha Sauce (Traditional & Healthy Version)
Sriracha Sauce has become a staple in Malaysian kitchens, thanks to our love for vibrant, spicy condiments that enhance any meal. This tangy, garlicky chili sauce is inspired by Malaysia’s multicultural food heritage, blending influences from Chinese, Indian, and Malay cuisines. What makes Malaysian Sriracha unique is the use of local chilies and aromatics like bawang putih (garlic), cuka (vinegar), and gula Melaka (Malaysian palm sugar), which add depth and complexity. Malaysians enjoy Sriracha Sauce as a versatile accompaniment for lunch—drizzled over nasi goreng, mee, or even as a dipping sauce for grilled vegetables and tofu. Preparing your own homemade Sriracha ensures you control the ingredients, making it a healthier, vegetarian-friendly option compared to store-bought versions. The result is a luscious, mildly fermented sauce with a perfect balance of heat, sweetness, and acidity that reflects the robust flavors of Malaysian cuisine.
Bahan-bahan(untuk 2 tablespoons per serving)
- 1 cup Fresh red chilies (cili merah)
- 4 cloves Garlic cloves (bawang putih)
- 1/4 cup Distilled vinegar (cuka)
- 1 tablespoon Gula Melaka (Malaysian palm sugar, finely grated)
- 1 teaspoon Sea salt (garam)
- 1/4 cup Filtered water
- 1 tablespoon Lime juice (jus limau nipis)
- 1 stalk Lemongrass stalk (serai, sliced (white part only)) - pilihan
- 1 small leaf Pandan leaf (daun pandan, knotted) - pilihan
Arahan
- 1
Wash and roughly chop the cili merah (red chilies). Remove seeds for a milder sauce. Peel bawang putih (garlic) and slice lemongrass (if using).
5 minutes
Wear gloves when handling chilies to avoid irritation.
- 2
Place chilies, garlic, lemongrass (if using), and pandan leaf in a blender. Add water and blend until smooth.
3 minutes
For a chunkier texture, pulse instead of blending continuously.
- 3
Pour the chili mixture into a saucepan. Add cuka (vinegar), gula Melaka, and sea salt. Stir to combine.
2 minutes
Use a non-reactive saucepan to preserve the sauce's flavor.
- 4
Bring to a gentle simmer over medium heat. Cook for 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
15 minutes
Simmer with the pandan leaf for subtle aroma, then remove before blending again.
Kenapa hidangan ini sihat
Homemade Sriracha Sauce is a healthy choice because it’s made with fresh, natural ingredients and contains less sugar and sodium than commercial variants. By controlling what goes into your sauce, you avoid excessive processed sugars, preservatives, and unhealthy oils. This makes it ideal for weight management, maintaining healthy blood sugar levels, and supporting overall wellness, while still delivering the bold flavors Malaysians love.
This Malaysian Sriracha Sauce is low in calories and contains no added fats, making it an excellent choice for those mindful of their calorie intake. Red chilies are rich in vitamin C, capsaicin, and antioxidants, supporting metabolism and immune function. Garlic provides allicin, which is known for heart health benefits, while lemongrass and pandan add essential oils and micronutrients. Using gula Melaka gives a lower glycemic index compared to refined sugars. The sauce is naturally gluten-free, vegan, and does not contain preservatives or artificial additives.
Petua
- 💡Tip 1: Always sterilize your jars to prevent spoilage.
- 💡Tip 2: For milder heat, remove chili seeds before blending.
- 💡Tip 3: Let the sauce ferment for a day or two for extra tang and complexity.
Penyimpanan & hidangan
Store Sriracha Sauce in a sterilized glass jar in the refrigerator. It keeps well for up to two weeks. For longer preservation, ensure the sauce is always handled with clean utensils.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 15.0 kcal |
