Wash the peppers and cut across into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Cap the garlic cloves at both ends, peel and roughly chop. Cut the washed and peeled ginger into small cubes. Cut the orange peel into thin threads and work across into cubes. Wash the kaffir lime leaves, use 4 whole and roll up 2 diagonally, cut the rolls diagonally into thin threads and cut them diagonally into very small pieces.

Put the peppers, the garlic and half of the orange juice in a small blender beaker and coarsely puree for 30 seconds on the lowest setting.

Put the puree together with the remaining liquids and spices in a saucepan and bring to a boil. Reduce the heat and let simmer with the lid on for 20 minutes. Mix the tapioca flour with the rice wine and mix into the sauce. Let simmer for another 2 minutes. Season to taste with salt.

Remove the whole leaves, the cinnamon stick and the star anise. Pour the sauce into a sealable glass bottle. The sauce will keep in the refrigerator at 5 degrees for about 2 months. Shake briefly before use.