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.
Foodies, do you love new recipes?
We write a weekly recipe to show you how to cook with the unusual foodie ingredients we sell. Sign up here!
We promise never to bombard you and you can opt out at any time. Give them a try. Ben and Alice