Got this off the paper last weekend. Thought I will save it here so others looking for this recipes will be able to use it. Here goes….
Ingredients:
20-25 dried chilli
2 large fresh chilli or 10 chilli padi
1.5 Tbsp assam (tamarind)
15 shallots
3 cloves of garlic
1 Tbsp of belacan
200 ml water to soak assam
200 ml of oil
3 Tbsp of sugar
1 tsp of salt
Optional ingredients:
1 cup ikan bilis (dried anchovies) or
Half cup dry shrimps
Procedure:
1. Soak dried chilli in water for 30 minutes then drain.
2. Soak assam in 200 ml water until the pulp dissolves. Stain and set aside.
3. Grind dried chilli, fresh chilli, shallots, garlic and belacan into a fine paste.
4. Heat oil in a wok or sauce pan over medium heat until oil is very hot. Add paste and stir vigorously into hot oil.
5. Reduce heat and solowly fry paste until it darkenes to a deep red-brown, thickens to a jammy consistency and the oil seperates out. This should take 10-15 minutes.
6. Stir in sugar, salt and assam liquid, this will thin the paste. Fry for another 2-3 minutes until mixture is glossy again.
7. Adjust seasoning to taste.
8. Let mixture cool and keep in air tight containers in the fridge.
Optional:
1. Soak ikan bilis or shrimps in water for 10-20 minutes, drain away water and let ikan bilis or shrimps drip dry in strainer. Ikan bilis is ready for deep frying when completely dry. Dried shrimps need not be complete dry prior to deep frying.
2. Deep fry ikan bilis/shrimps after heating up oil but before frying chilli paste. Deep fry ikan bilis/shrimps until it is slightly golden brown or fragrant.
3. Remove all ikan bilis/shrimps and heat up oil until very hot and continue with step 4 of main recipe.
4. Stir in ikan bilis/shrimps after chilli mixture is ready before cooling down cycle.
Serving Suggestion:
1. Chilli may be eaten with plain rice along with a fried egg (sunny side up) and some sliced cucumber or a fruit salad.
2. Chilli may also be used as a bread spread if optional ingredients are used.
