We, Singaporeans, have a thing for condiment, just count the number of times you asked for chilli sauce, tomato sauce, vinegar or sambal when you eat out. It is a practice to which we have grown accustomed: go to any hawker stall and there will be a special condiment, often chilli sauce, to go with the dish. It is as if we cannot live without it. They add a little kick, tang or to balance flavours. Here is a guide we put together to show you why you should not skip the condiment.
Image 2 of 11 | Image credits: Tris Marlis
The chicken rice chilli sauce is a blend of fresh chillies, ginger, garlic and vinegar or lime juice to give it its signature bright orange hue. The heat is sharp on tongue, like a pinprick, with a subtle hint of ginger and garlic. The acidity from the vinegar or lime juice refreshes the tastebuds, and helps to cut down the oiliness in the rice. The chilli adds flavour to the juicy but mild-tasting fowl.