Chili garlic sauce has become an almost inseparable partner of Filipino siomai. At street-food stalls, food courts, and small dumpling shops across the Philippines, diners commonly customize their siomai with soy sauce, calamansi, and a generous spoonful of fiery chili-garlic oil.
Siomai itself has Chinese roots and is related to shumai/shaomai, a family of open-topped dumplings found in Chinese cuisine. As Chinese culinary traditions became established in the Philippines, siomai was adapted to Filipino tastes and eventually became an everyday snack and affordable street food.
The familiar Filipino chili-garlic condiment reflects that same adaptation. Rather than representing one ancient, fixed recipe, it belongs to the broader tradition of Asian chili oils and chili-garlic condiments. Filipino versions vary considerably: some are dry and intensely garlicky, while others contain plenty of seasoned oil. What they share is a combination of heat, aromatic garlic, and savory flavor that cuts through the richness of steamed siomai.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Chili Garlic Sauce (Siomai Sauce)
Description
Chili Garlic Sauce for Siomai is a spicy, savory, and aromatic Filipino-style condiment made with chilies, garlic, oil, and simple seasonings. Its rich garlicky flavor and fiery kick perfectly complement the juicy, delicate taste of steamed siomai. It can also be enjoyed with dumplings, noodles, rice, and many other favorite Asian dishes.
Ingredients
Instructions
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Prepare the chilies and garlic. Finely chop them separately. A food processor can be used, but avoid turning them into a completely smooth paste.
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Heat the oil. Place the oil in a saucepan over low to medium-low heat.
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Cook the garlic. Add minced garlic and gently cook until fragrant and lightly golden. Avoid burning it, as burnt garlic becomes bitter.
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Add the chilies. Stir in the chopped chilies and cook over low heat for about 8–12 minutes, stirring occasionally.
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Season. Add soy sauce, salt, magic sarap (Bouillon powder), sweet chili sauce. Cook for another 2–3 minutes.
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Finish and cool. Add sesame oil if desired. Remove from heat and allow the sauce to cool before transferring it to a clean container.
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Serve. Spoon a little chili garlic sauce alongside freshly steamed siomai. Soy sauce and calamansi can be served separately or mixed with a small amount of the chili garlic.
Nutrition Facts
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Carbohydrate 30g10%
- Sugars 10g
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a milder sauce, remove some of the chili seeds or replace part of the hot chilies with mild red peppers. Keep the heat relatively low when cooking the garlic so it becomes aromatic without burning. Because homemade garlic-in-oil mixtures require careful food handling, refrigerate the finished sauce promptly rather than storing it at room temperature, and make small batches for short-term use.
