Skip to main content

Spicy And Crispy Chili Paste



This Spicy & Crispy Chili Paste is used in many of my dishes. For example, Malaysian Chili Pan Mee, fried rice or noodles, etc.





How To Make Spicy And Crispy Chili Paste

Ingredients

6 (150 grams) Shallots, sliced
6 Cloves (30 grams) Garlic, sliced
3 Tbsp Dried Shrimps, soaked and pat dry
30 grams Dried Chilies
3 Red Chilies, coarsely chopped
5 Bird’s Eye Chilies, chopped
2 Tbsp Cane Sugar
1/4 tsp Sea Salt
6 Tbsp Peanut Oil

Method

Heat peanut oil over medium heat. Cook the garlic and shallots until they are golden brown in color. Remove and set aside. Then fry the dried shrimps until crispy, remove and set aside. Fry the red and bird’s eye chilies until soften and dark red in color. Then remove and set aside. Lower the heat and fry dried chilies until crispy. Remove, set aside and reserve the cooking oil. Let it cool for 5 minutes. Combine all the ingredients in a food processor. Process until all the ingredients become a paste. Season the chili paste with sea salt and sugar. Mix in the reserved oil and store in an airtight container.
Labels:

Comments

  1. UnknownJune 15, 2015 at 11:18 PM

    Hi! Please advise whether the dried chillies need to cook first in hot water before frying ? Thanks!

    ReplyDelete
    Replies
    1. Angie TeeJune 16, 2015 at 12:00 AM

      No, just wipe the dried chilies, if necessary.

      Delete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W
14 comments
Read more