2 long red chilies, seeds removed,
roughly chopped
1 garlic clove
1 tablespoon shaved palm sugar
2 tablespoons lime (calamansi) juice
¼ cup fish sauce
1 tablespoon rice vinegar
Method:
Use a mortar and pestle to pound the
chili and garlic into a paste. Alternatively, chop ingredients
into a paste using a small food processor. Add the palm sugar,
lime juice, fish sauce, vinegar and 3 tablespoons water. Stir
until the sugar dissolves.