Ingredients
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400
-
200
-
100
-
2
-
50
-
50
-
-
-
-
-
-
-
-
-
Directions
Spicy Chilli, Traditional Malay Condiments that goes well with almost anything especially deep fried item, 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 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!
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Steps
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1
Done
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Remove Seed from Chilli to Tone Down the Spiciness. Blend All Ingredient. |
|
2
Done
|
Add Salt and Pepper to Taste. Do Add Additional Sugar and Lime Juice Before Serving If You Like It Less Spicy. |
|
3
Done
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Keep in Bottle- Chill If Possible. |
