My Sunday Dinners is a tradition I started two years ago, where the family gathers around the dining table for a meal together. In this day and age, it’s not as simple as it sounds, especially with teenage children who have their own activities. 

Ingredients

Group A

• 250g red bell peppers

• 130g red chillies (about nine)

• 120g shallots, roughly chopped

• 30g garlic

• 75g ginger, julienned

• 25g galangal, sliced

• six kaffir lime leaves, stem removed

Group B

• 1 ¾ cup white sugar

• ½ cup water

• ¼ cup rice vinegar

• 3 tbsp. fish sauce

• 1 tsp. soy sauce

• 1 Thai lime, half of which thinly sliced (skin and all), the other half juiced

Instructions

1. Sterilize a screw-top jar and its metal lid.

2. Purée Group A ingredients to a coarse paste.

3. Place in a saucepan with Group B ingredients.

4. Stir over medium heat until sugar dissolves, then boil for 15 minutes or until reduced by a third(it will bubble like jam).

5. Spoon the hot chilli marmalade into warm sterilized jars until they’re filled to 3mm from the top.

6. Seal with the lid.

7. Once opened, it will store in the fridge for months. (In Singapore, I prefer storing it in the fridge even if I haven’t opened it.)

_{This post was first published on Intimate Suppers blog and has been reposted on Executive Lifestyle with the permission of the author. Images from Celina Tan}

_{Edited by Nedda Chaplin}

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