SAUTEED CHILLIE PASTE ( Kugan )

SAUTEED CHILLIE PASTE (Kugan)

Much has been written about chillie paste.
This recipe was given to me by a Malay Macik.
Very, very useful for working members. Kugan98

SAUTEED CHILLIE PASTE

Ingredients:

(A)
200 grms fresh red chillies cut and deseeded
200 grms dried red chillies, cut and deseeded, before soaking for ½ an hour
8 shallots peeled
5 garlic pips peeled
4 candle nuts ( buah keras )


(B)
3 tbs of thick tamarind juice from 1 1/2 tbs of tamarind pulp. ( or to taste )
Sugar to taste
Salt to taste
½ cup oil

Method:
Combine all the ingredients in (A).
Blend everything to a coarse or fine paste.

Heat the oil in a deep pan or wok.
Add in the blended paste, reduce heat to low.
Keep stirring the mixture until oil separates. Do not let the bottom to burn.
It will take about 20 minutes.

Now add in the tamarind paste, sugar and salt.
Cook again till everything combines. Taste for sugar, salt and sourness.
Remove the pan from heat. Cool down completely.
Store in a clean glass jar. Store in a fridge.
Use when needed.

This sambal is verstile and can be used as a chillie base for chicken,
seafood, fried fish, fried rice, nasi lemak, mee siam.
You can also use this sambal for fried nuts and anchovies.

NOTE; Those who like shrimp paste (belacan )
Can pan fry the shrimp paste until lightly crisp brown.
Then crush to small pieces, and add to the ground paste.
Or you can use belacan powder, to your taste.