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!
Very good sambal. Perfect! To the last reviewer: this amount will go in no time in a traditional Malaysian house. It is eaten with almost every meal. If you cannot take the heat cut back on the chillies, make sure you take out the seeds and use extra sugar. The flavor is wonderful. Try mortaring 5 chillies, a spoon of shrimp paste, alitlle salt and sugar and squeeze a little lime over it.