Whenever I wanted to have spicy Indonesian-Malaysian food, I dreaded the troublesome that I had to take to make hot sauce prior to cooking. My mom happened to visit me last Fall and suggested that I should make a big batch and freeze the hot sauce. Wait...why didn't I even think of that? So I managed to buy a bag of red hot chilis from farmer's market and made this hot sauce. I have to agree with mom that now I can whip up authentic Indonesian-Malaysian dishes in minutes. A big thank you to mom! This sauce can be used in soups, noodles, stir-fry dishes and many more! Stay tune to check out more recipes with my all-purpose sambal!
Skill Level: Easy
INGREDIENTS:
- 250 g fresh red hot chilis
- 8 shallots, peeled
- 3 garlic cloves, peeled
- 1 tomato
- Water
- 1 tbsp salt
- 5 tbsp cooking oil
METHOD:
- In a saucepan, cover all ingredients with water and boil for 20 minutes, covered
- Drain the water and put all ingredients in a food processor, blend for 10 to 15 seconds
- In a cooking pan, heat up cooking oil and add in the chili paste
- Saute under low heat for 5 minutes, add salt
- Cook for another 10 minutes and store in freezer
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