You guys asked for it and here it is – my recipe for my very own sticky chilli ginger marinade. It’s just so delicious on so many meats – and vegetables as well. I love the caramelised finish it gives to the dish, and of course, I adore the mild hum of heat from the fresh chilli and ginger.
Sticky Chilli Ginger Marinade
4 large red chillies (about 50g), sliced
6 garlic cloves
6 cloves pickled garlic (you can also use pickled onion)*
5cm (2 inch) piece ginger, roughly chopped
½ cup brown sugar
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
½ cup white vinegar
3 tbsp soy sauce
¼ cup water
- Place all the ingredients in the bowl of a food processor and blend until smooth.
- Notes: You can find pickled garlic from Asian grocers or online.
