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Method:
Wash fresh red chilies but do not deseed
in order to keep its spiciness. Leave in a colander and air-dry
for about an hour. In a mortar, pound the chili and belachan
together to the desired consistency. Alternatively, process in
the electric blender or food processor - you may need to add a little
liquid (or calamansi juice) to work the machine, careful not to use
too much liquid or else the paste will be too watery and may not taste
good. Season to taste with salt and sugar.
Note: If using
calamansi juice, be sure to reduce the calamansi juice in the
kerabu or salads recipes to taste.
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