The above are the concoction to a nyonya chilli paste that adds the nyonya flavor to the ordinary stir fried vegetables and baked salmon. So far I have not gotten the chance to taste this chilli flavored baked salmon anywhere else other than my home.
Yield : 2 bottles of est. 350 ml each
Prep time: 30 min
Ingredients:
400 g - shallots (peeled)
80 g - Candle-nut
130 g - lemon grass (chopped)
90 g - fresh chilli (pitted)
200 g - dried chilli (pitted)
10 g - ginger
50 g - tumeric
60 g - galangal
Prepration
Below are pictures showing the weight of the required ingredients.
Blending and Mixing
Mortar was traditionally used to blend chilli. It makes us grateful for technology like the blender.
Add about half amount of the total shallots into the food processor.
Add about half amount of total dried chillies.
Add about half amount of total candle-nuts.
Add 200 ml of water, and repeat adding the shallots, dried chillies and candle nuts. This way the blending will be well mixed.
When the blend reaches the marked shown above, add another 50 ml of water into the mix.
Add chopped lemon grass, turmeric, ginger and galangal to the mix. Blend until it is well mixed.
Remove the paste from the food processor.
Cooking and storing
Cook the chilli paste with about 100 ml of oil. Stir and mixed it well until the oil is well mixed. The chilli paste must not be too dry.
Add 1 teaspoon of salt into the mix.
Continue to stir and cook in low heat.
To enhance its shelve life, store the paste in the fridge. The chilli paste can last for about 2 weeks.
