Place a steamer over the water in a large pot and heat over med-high heat. Meanwhile rinse the chilies with water. While wet, poke each chili once with a fork.
In a plastic bag, combine the wet chilies and flour. Shake the bag to coat the chilies with the flour. Take the chilies out of bag shaking off the excess flour, place them in a hot steamer and steam for 3-4 minutes or until the coating seems translucent and not showing the raw flour on the surface.
Meanwhile, combine the rest of the ingredients in a small bowl, and mix well to make seasoning paste.
Place the steamed chilies in a mixing bowl, add the seasoning paste. Toss well to coat the chilies evenly with the seasoning paste.
Serve warm or at room temperature with rice. The leftover can be stored in a fridge for 1 week.