Chilli Paste for Mee Goreng
Author: Seema Nair
Recipe type: Sauces and paste
Cuisine: Fusion
Serves: 1 small mason jar
- 40 Dry chillies ( which is de-seeded and soaked in water for a few minutes )
- 1 medium size onion or 1 handful of small Asian shallots
- 3 garlic
- ½ " piece of ginger for digestion
- 1 small lime size tamarind soaked in water/ 1 table spoon of tamarind pulp
- 1 handful of dry anchovies, soaked in water
- ½ lemon ( optional )
- A pinch of balachan ( optional )
- Salt to taste and to preserve
- 4 table spoon oil.
- Soak the ingredients which is for soaking.
- Grind all the ingredients from 1- 6,along with the water in which it is soaked to a fine paste.
- In a wok heat up oil and slowly add balachan and cook for few seconds. Its very important to ventilate your kitchen while frying the balachan.
- Add in the grinded paste and cook in low fire till the oil separates and the pungent smell of garlic and onion goes.
- Stir in the tamarind pulp and cook further.
- Add salt and stir some more.
- When it's completely cooled down store in a jar.
Recipe by Seemology at https://www.seemology.com/chilli-paste-for-mee-goreng/
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