How to make homemade siomai sauce at home is an easy recipe guide for your siomai business. This siomai sauce is the authentic recipe that all siomai lovers would love to match with any siomai or dumplings recipe. You can keep this in the fridge and store in an airtight container or sterilized bottle for long shelf life.
Others also call it chili garlic sauce. This is the good stuff that makes any siomai spicy and more tasty! You can make it for small business too.
What goes well with siomai?
The best partner of Siomai is of course the siomai sauce, calamansi and soy sauce dipping sauce. Whenever you visit a chinese restaurant, these are ineveitable side dippings of every siomai order. Squeeze the calamansi juice over the siomai and drizzle with some soy sauce and dip it in a little spicy chili siomai sauce. Superb!
Just an FYI: This siomai sauce recipe is Filipino style compared to other recipes found in the net. Where the original recipe in other countries consist of tomatoes.
Filipino style siomai sauce or chili garlic sauce does not contain tomatoes. Chili garlic sauce or siomai sauce originated in Thailand. It was described in Wikipedia as a condiment with primary ingredients of Chili peppers and sometimes tomato.
But in Philippines, it doesn’t contain tomatoes at all. Though Thai chili garlic sauce is already well accepted here. Most netizens would still look for the recipe we are used to. (Recipe updated March 26, 2020)
How to make Homemade Siomai Sauce
- 1/4 kilo siling labuyo
- 1 bottle olive oil or cooking oil
- 3 heads garlic, peeled and minced
- dried shrimp/hibe or meat finely chopped (optional)
- salt, pepper and sugar, to taste
NOTES: Don’t forget to use face mask, the fume of chillies can be so spicy in nose and hands too. Use plastic gloves to protect your hands and avoid smelling it directly.
1. Use a blender to grind the labuyo into small pieces with oil until it becomes a paste. Set aside mixture.
2. In a pan, toast the garlic into oil, keep stirring until browned and fragrant.
3. Add labuyo paste mixture and hibe to toasted garlic in pan.
4. Let it simmer and stir well. Simmer for around 20 minutes over lowest heat possible.Continue to cook until most of the liquid or juices has evaporated.
5. Continue to cook until well toasted. Let cool and transfer into clean and sterilized bottle containers with cover.
You can also sell it in jars for a small business venture.
Check out our tried and tested recipe:
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