Siomai has always been my go-to merienda. I really love those steaming hot dumplings paired with the perfect spicy sauce that makes any afternoon complete.
After years of finding myself always bitin with the tiny packets of sauce from fast foods and constantly buying expensive bottled versions from the grocery, I finally perfected this homemade siomai sauce recipe that brings back memories of busy streets and food court favorites.
This recipe is exactly how we Filipinos love our siomai sauce: deeply garlicky, perfectly spicy, and without tomatoes (unlike other Asian versions).
Trust me, once you make this sauce at home, you’ll never go back to store-bought versions again, plus it’s super tipid since you can make a big batch that lasts for months.
Why You’ll Love This Recipe
- Authentic Filipino-style recipe without tomatoes
- Perfect balance of spice and garlic
- Versatile condiment for various dishes
- Great for home use or small business
- Long shelf life
- Customizable spice level
- Cost-effective homemade version
Authentic Filipino-Style Siomai Sauce (Chili Garlic Sauce)
Equipment
- Blender or food processor (para sa paggigilig ng sili / for grinding chilies)
- Heavy-bottom pan or kawali (for even heat distribution)
- Wooden spoon or spatula (panghalo / for stirring)
- Sterilized glass jars with airtight lids (para sa storage / for storage)
- Face mask (proteksyon sa usok ng sili / protection from chili fumes)
- Rubber gloves (proteksyon sa kamay / hand protection)
- Measuring cups and spoons
- Fine mesh strainer (optional, for smoother texture)
Ingredients
Main Ingredients:
- 250 g siling labuyo Thai bird’s eye chilies
- 3 whole heads garlic peeled and minced (approximately 30-36 cloves)
- 1 cup olive oil or cooking oil
- 2 tablespoons dried shrimp hibe or finely chopped meat (optional)
- Salt pepper, and sugar to taste
Recommended Seasoning Measurements:
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-2 teaspoons sugar to balance heat
Instructions
- Begin by sterilizing your glass jars (garapon) in boiling water (100°C/212°F) for 10 minutes to ensure food safety. While the jars are sterilizing, clean your bird’s eye chilies (siling labuyo) and remove their stems. Peel and mince 3 whole heads of garlic (bawang). For safety, put on your protective mask and gloves (pamprotekta) as the chilies can release strong fumes during processing.
- Create the chili paste (giniling na sili) by placing the cleaned chilies in a blender with ½ cup of oil. Blend until you achieve a coarse paste texture. Set this mixture aside. Heat the remaining oil in a heavy-bottomed pan over medium heat (katamtamang init – 175°C/350°F). Add all the minced garlic and stir continuously until it turns golden brown and fragrant (about 3-5 minutes). Watch carefully to prevent burning (masunog) the garlic as this will make the sauce bitter.
- Lower the heat to low (mababang init – 120°C/250°F) and carefully add your chili paste mixture to the toasted garlic. If using dried shrimp (hibe), add it at this point. Allow the mixture to simmer for 20 minutes, stirring occasionally (paminsan-minsang haluin). During this time, add 1 teaspoon salt (asin), ½ teaspoon ground black pepper (paminta), and 1-2 teaspoons sugar (asukal) to balance the flavors. Continue cooking until you see the oil separate from the solids and turn a deep red color (20-25 minutes total cooking time).
- Remove from heat and let the sauce cool completely to room temperature (temperatura ng kapaligiran). Transfer the cooled sauce to your sterilized jars, leaving ½ inch of space at the top. Seal the jars tightly (mahigpit na isara). For best results, refrigerate and consume within 3 months, always using a clean, dry spoon when serving.
Tips from Lola’s Kitchen
- Use mature, red chilies for best color and flavor
- Toast garlic on medium-low heat for better control
- When oil turns red and floats to top, sauce is ready
- Open windows while cooking to ventilate
- Never process hot sauce in blender – let it cool first
- Test spiciness by starting with fewer chilies
Traditional Serving Suggestions
- With siomai/dumplings (1 tablespoon per serving)
- Mixed with soy sauce and calamansi
- As condiment for:
- Congee (lugaw)
- Noodle dishes (pancit)
- Dim sum
- Grilled meats
Troubleshooting
- Too Watery: Continue cooking until excess moisture evaporates
- Too Spicy: Add more oil and garlic to dilute
- Bitter Taste: Garlic was likely burned; start over
- Oil Separation: Normal occurrence; stir before using
Ingredient Alternatives
- Siling labuyo → Regular red chilies (milder version)
- Olive oil → Vegetable oil or canola oil
- Fresh garlic → Garlic powder (use 1 tablespoon per head)
- Dried shrimp → Ground pork or chicken
Storage & Reheating
- Store in refrigerator up to 3 months
- Keep jar tightly sealed
- Always use clean, dry spoon
- No reheating needed – serve at room temperature
- Let sit at room temperature 10 minutes before using
Variations
- Extra Garlicky: Double the garlic amount
- Seafood Version: Add more dried shrimp
- Sweet-Spicy: Increase sugar to 1 tablespoon
- Ultra-Smooth: Strain through fine mesh after cooking
- Extra Hot: Add 2-3 dried Thai chilies
FAQs
Q: How long does it last? A: Up to 3 months when refrigerated in sterilized jars. Q: Can I reduce the spiciness? A: Yes, reduce amount of chilies or remove seeds. Q: Why is my sauce darker than commercial versions? A: Homemade versions are naturally darker due to caramelization. Q: Can I use a mortar and pestle instead of blender? A: Yes, but it requires more effort and time. Q: Is it normal for oil to separate? A: Yes, this helps preserve the sauce. Stir before using.
Authentic Filipino-Style Siomai Sauce (Chili Garlic Sauce)Nutrition
The Story Behind Filipino-Style Siomai Sauce
While siomai (Filipino-style shumai) traveled from China to become a beloved Filipino street food, our signature spicy siomai sauce tells a different story. This distinctly Filipino condiment evolved from Southeast Asian chili garlic sauces but took its own unique path in Philippine kitchens, where home cooks and street vendors crafted it without tomatoes – unlike its Thai and Chinese counterparts.
In the bustling streets of Metro Manila, from Binondo’s authentic Chinese restaurants to humble street carts in Divisoria, siomai vendors began customizing their chili garlic sauce to match Filipino taste preferences. The sauce became spicier, more garlicky, and developed that signature deep red oil that Filipinos associate with quality siomai sauce. Street food vendors would keep their special sauce recipes secret, with each stall claiming to have the best version.
Today, this sauce has become so integral to Filipino food culture that it’s not just for siomai anymore. You’ll find it in Filipino homes as an all-around condiment for noodles, dimsum, and even as a spicy kick for traditional Filipino dishes. The sauce’s popularity has also sparked numerous small businesses, with home cooks bottling their versions for sale in local markets and online shops.
What makes Filipino-style siomai sauce special is its simplicity – just chilies, garlic, oil, and sometimes dried shrimp (hibe). This minimalist approach allows each ingredient to shine through, creating that beloved spicy-savory flavor that’s become a hallmark of Filipino street food culture. Whether you’re enjoying it with siomai, lugaw, or pancit, this sauce adds that distinctly Pinoy touch that transforms any dish into a memorable meal.
