Bless my mum: when, over Skype, I told her about the Roti John recipe and regretted the lack of a good substitute for the sauce we normally use, she immediately told me how to make it.
So here’s how. (Come think of it, the hint was in the name, wasn’t it?) This sauce is not just for Roti John; it’s excellent on fried noodles, fried rice and grilled chicken, and no doubt on lots of other dishes as well.
Thai Chilli Sauce and Ketchup, in a 1:1 ratio
Lime at discretion
Sugar or honey, at discretion
Yeah, well, you… mix them up. I guess you’d do the chilli and ketchup first, then the sugar, then the lime, but there honestly isn’t much difference. Drizzle on top of the Roti John.