Making this chili is simple – one needs only to know how to grind and fry. And understand what the difference is between a galangal and a ginger.
However, this version is a self-manipulated attempt to tweak the Malay standards into one that incorporates the Chinese flavour, so that it can be used in dishes like fried rice and minced pork noodles.
- Belacan (dried shrimp paste): 1 small block from Sheng Siong Market
- Dried chilies: 1/2 of a big packet (or 30 fresh red chilies), soaked in hot water 15min
- Shallot: 1 small packet freshly peeled from the supermarket
- Ginger: 3-cm long, sliced
- Candle nuts: 1 small pack (about 15)
- Lemongrass: 3 sticks, outer layer peeled, sliced
- Galangal: 3-cm, sliced
- Oil: 1/2 cup
- Sugar and salt to taste
- Fry the belacan till it is dry and powdery. Set aside to cool.
- Grind the chilies. Set aside.
- Grind the shallots, ginger, candle nuts, lemongrass and galangal together.
- Add the Belecan and chilies. Blend everything together with the oil.
- Fry the paste and add sugar and salt to taste.
- Fry the paste till smooth. Leave to cool.
- To make it redder or spicier, add the rest of the chilies from the packet.
- Use a BIGGER blender to blend everything at once.
😈 😈 😈
1 big bottle (that of peanut butter spread)