Step 1

Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili instead of sambal oelek, add it to the pan at the same time.

Step 2

Heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.

Step 3

Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes)

Step 4

Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.

Step 5

While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel, the sauce will thicken mostly only as it cools down.

Step 6

Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).

Step 7

Cool to room temperature and store in the fridge.