Wash the peppers (cabe besar merah) and cut off the stem. Cap and peel the garlic cloves at both ends. Wash, peel and cut the ginger crosswise into thin slices. Put the water in a saucepan and bring to a boil. Dissolve the vegetable stock in it and steam the ingredients from pepperoni to ginger in a sieve with a lid over it for 15 minutes.
Put the remaining ingredients up to the fish sauce, including the cooking water, in a blender and puree on the lowest setting for 2 minutes (this will not destroy the hard grains).
Return to the saucepan and simmer with the lime leaves for 15 minutes. Dissolve the tapioca flour in the rice wine and stir into the simmering broth. After a minute, strain the broth and strain it through a fine sieve. Transfer to a sterile bottle and do not close too tightly. Let ripen for a week at room temperature in a dark place. This leads to fermentation, which improves the taste of Sriracha.
I then poured the Sriracha sauce (350g) into an ice cube mold and frozen it. If necessary, one or more pieces are thawed.