Intended to accompany the grilled beef fillet wrapped in betel leaves, but looks as if it would be good with many South East Asian dishes.

1. Cook the sugar in a pan until it becomes a deep golden colour (similar to caramel).
2. Add the soy sauce, ground chillies, vinegar and beef stock, stir and simmer until the sauce begins to thicken.
3. Remove from heat and set aside to cool.