Prep 10 mins
Cook 0 mins
Traditional Malay Condiments that goes well with almost anything especially deep fried item
- 400 g fresh birds eye chiles, blend
- 200 g shallots, blend
- 100 g garlic, blend
- 2 teaspoons dried shrimp paste, blend (fish sauce sub)
- 50 ml lime juice
- 50 g sugar
- salt and pepper (to taste)
- soy sauce (optional)
- Remove seed from chilli to tone down the spiciness. Blend all ingredient.
- Add salt and pepper to taste. Do add additional sugar and lime juice before serving if you like it less spicy.
- Keep in bottle- chill if possible.
Bird Eye Chilli is probably what we would refer to as Chilli Padi. It is the hottest of all the chillies. Remove the seeds to cut down on the fieriness. I'd make this recipe using other kinds of Chillies. Man... I'm drooling just reading this...:-)
This recipe makes a huge amount. No one person could eat 1/10 of it at one meal. I only made 1/4 of the recipe because although I like spicy food, my husband doesn't. Even so, the yield was about 3/4 cup. It gives a whole new meaning to the word spicy. In order to taste it, I mixed about 1 teaspoonful in 2 cups of plain yogurt, and it's still very hot. But that's not the main reason I'm not happy with this. The flavor has no complexity. The only thing I can taste in it is the chilies. The other ingredients are completely overpowered by them. I will freeze the rest and use it when I need a chili puree.
We Liked this... I adopted you for Pick-A=Chef Spring 2007 and this recipe is a test of my tolerance to heat that I am trying to build up a little so that I can try more spicey food without reaching for a fire extinguisher LOL. This is HOT.. I took the other review into account and halved the recipe, and there is plenty. I go ok with a very very very small amount of this and a large bowl of vegetables and my far more heat tolerant DH just plowed in and got out a bigger spoon and heaped it on. Your experience and judgement of what is hot will make a difference here,so personal preference is everything. I used dried chilies and fish sauce instead of the shrimp paste but found that the sugar stayed quite gritty in the mix so I microwaved it all for about 1 minute to disolve the sugar and found that it improved the texture. Had I had time to let this chill in the fridge for some time before using, I think that heating the sugar would not have been necessary. I did use more garlic and fish sauce that stated.. Please see my rating system: 3 stars for a recipe that I can only tolerate in tiny amounts and which DH liked but not quite as much as the other two of yours that we tried. Thanks!