Fried Chili Paste Recipe |
Ingredients: |
6 cloves garlic 4 candlenuts 300 g large onions 8-10 dried chilies, soaked till soft 2 tablespoons tamarind pulp 200 ml water 6 tablespoons vegetable oil 2 tablespoons tomato paste 1 teaspoon salt 1 tablespoon sugar |
Method: Grind garlic, candlenuts, onions and chilies until very fine. If paste is very dry, add a little water to obtain a moist but not soggy texture. Knead tamarind with water until pulp dissolves and strain. Heat oil in a wok over low heat. When very hot, add paste and fry for about 10 minutes, stirring constantly, until paste is thickened and shiny with oil; this indicates the raw spices are adequately cooked. Add tomato paste, salt, sugar, and ¾ of the tamarind liquid to the wok. Stir well and taste to adjust; add remaining tamarind liquid if necessary. Stir for 1 minute, then scrape into a clean bowl or jar. When cool, cover airtight and store in the fridge. This keeps for a few weeks. |
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