Difference between revisions of "Spicy Chilli"
RealRecipes (talk | contribs) m (Text replace - "Category:Shrimp Recipes" to "Category:Shrimp Recipes Category:Seafood recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Malaysian ([^cC])(.*)\]\]" to "Category:Malaysian cuisine Category:$1$2 Recipes") |
||
| Line 20: | Line 20: | ||
[[Category:Fish Recipes|fish]] | [[Category:Fish Recipes|fish]] | ||
| − | [[Category:Malaysian Recipes]] | + | [[Category:Malaysian cuisine]] |
| − | [[Category:Malaysian Appetizers]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Malaysian cuisine]] | ||
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
[[Category:Chile leaf Recipes]] | [[Category:Chile leaf Recipes]] | ||
Revision as of 15:50, 8 May 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)
Directions
- 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.
