AuthorMagdelene LooiCategoryBasic, Sauces,Dips,PasteDifficultyBeginnerPreparation:
(A1)
- Soak dried chilies in hot water for 30 minutes.
- Drain the water and add 1 tbsp cooking oil.
(A2)
- Add water, chilli power, turmeric power and shrimp paste (belacan) in a bowl to combine.
- Place all the (A1) and (A2) spice ingredients in the mixing jar and blend.
Settings: Press TURBO 4 Seconds (2 times).
- Scrape down sides.
- Add (B) cooking oil and sautés.
Settings: Timer: 15 Minutes/ Speed: 3 / Temperature: 120°C
- Add (C) salt, sugar and vinegar into mixing jar.
- Continue to saute.
Settings: Timer: 20 Minutes / Speed: 3
Tips:
1. The paste can be stored in the refrigerator for 2 days or in the freezer for unto 1 month.
2. Common use of the curry paste serves it over noodles, ice, chicken meat, salad dressing, seafood dishes and more.
Ingredients
Directions
Preparation:
(A1)
- Soak dried chilies in hot water for 30 minutes.
- Drain the water and add 1 tbsp cooking oil.
(A2)
- Add water, chilli power, turmeric power and shrimp paste (belacan) in a bowl to combine.
- Place all the (A1) and (A2) spice ingredients in the mixing jar and blend.
Settings: Press TURBO 4 Seconds (2 times).
- Scrape down sides.
- Add (B) cooking oil and sautés.
Settings: Timer: 15 Minutes/ Speed: 3 / Temperature: 120°C
- Add (C) salt, sugar and vinegar into mixing jar.
- Continue to saute.
Settings: Timer: 20 Minutes / Speed: 3
Tips:
1. The paste can be stored in the refrigerator for 2 days or in the freezer for unto 1 month.
2. Common use of the curry paste serves it over noodles, ice, chicken meat, salad dressing, seafood dishes and more.