East Javanese Red Spice Paste Recipe

East Javanese Red Spice Paste Recipe

(Bumbu Merah)

4 tablespoons vegetable oil

80 g shallots, peeled and sliced

60 g garlic, peeled and sliced

200 g red chilies, halved, seeded and sliced

40 g bird's eye chilies

20 g ginger, peeled and sliced

20 g galangal (laos), peeled and sliced

200 g tomatoes, peeled, halved, seeded and sliced

Salt to taste

Ground white pepper to taste

Lime (calamansi) juice to taste

Method:

Heat oil in a heavy saucepan.  Add shallots, garlic, chilies, ginger and galangal.  Sauté over medium-low heat for 5 minutes or until ingredients are softened and aromatic.  Add tomatoes and sauté for 1 minute more, then remove from heat and leave to cool.  Place sautéed ingredients in a stone mortar or blender (processor) and grind into a very fine paste.  Season to taste with remaining ingredients, then use as required or store.