This sauce is different from the usual sweet chilli sauce that we are used to, it looks more like tomato ketchup. It's a thick red sauce with a spicy, yet delicate flavour. It's great with barbecues, roasted meats, dipping or using anywhere you might use regular tomato ketchup - we like it with eggs in the morning.
Mr. Yeo Keng Lian started out making soy sauce in a small shop in China in 1900. In the 1930's the business was moved to Singapore where their chilli sauce grew to become a favourite with Singaporeans.
Ingredients: Sugar (40%), chilli (30%), water, tamarind extract, acidity regularlor: aceditic acid E260, salt, modified corn starch, flavouring.
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Ben and Alice