Difference between revisions of "Spicy Chilli"
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* [[salt]] and [[pepper]] (to taste) | * [[salt]] and [[pepper]] (to taste) | ||
* soy sauce (optional) | * soy sauce (optional) | ||
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# Remove seed from [[chile pepper|chilli]] to tone down the spiciness. Blend all ingredient. | # Remove seed from [[chile pepper|chilli]] to tone down the spiciness. Blend all ingredient. | ||
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[[Category:Malaysian cuisine]] | [[Category:Malaysian cuisine]] | ||
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[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
[[Category:Chile leaf Recipes]] | [[Category:Chile leaf Recipes]] | ||
Latest revision as of 08:35, 14 July 2012
Description
Traditional Malay Condiments that goes well with almost anything especially deep fried item
Ingredients
- 400 g fresh birds eye chilis, blend
- 200 g shallots, blend
- 100 g garlic, blend
- 2 teaspoons dried Shrimp paste, blend (sauce sub)
- 50 ml lime juice
- 50 g Sugar
- salt and pepper (to taste)
- soy sauce (optional)
Procedures
- Remove seed from chilli to tone down the spiciness. Blend all ingredient.
- Add salt and pepper to taste. Do add additonal Sugar and lime juice before serving if you like it les spicy.
- Keep in bottle- chill if possible.
