View the original recipe via:
Peel and finely chop the garlic cloves, you can also finely grate the garlic. Finely chop the chili peppers, if you prefer a milder/sweeter chili sauce you can remove the seeds.
Peel and finely grate the ginger root and squeeze the juice from the lemons. Create a smooth paste with cornstarch and a few tablespoons of water and stir well with a fork.
Add garlic, peppers, ginger, sugar, soy sauce, lemon juice and a pinch of salt to a small sauce pan. Heat for a few minutes on medium heat. Add the cornstarch and stir until smooth and simmer for about 2 minutes.
You'll notice the sauce will thicken because of the cornstarch. Turn off the heat, the sauce will thicken even more when it's cooled off. You can store the sauce for a long time if you'll add it to a sterile bottle or jar.
You can easily sterilise the bottle or jar by cooking them in boiling water for a few minutes. Add the chili sauce to the bottle or jar when it's as hot as possible.
Let it cool off and then you can store it in the refrigerator for a lone time. Serve with lumpia or pan fried cauliflower, enjoy!