AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginnerINGREDIENTS :
100 g dried red chillies or 450g fresh red chillies (soak 20min)
1 large onion
10 cloves garlic
5 candlenuts (macadamia nuts or cashew nuts)
1 tsp palm or white sugar
1 tsp salt
125 ml vegetable oil for frying
PREPARATIONS :
1
- Soak dried chilies in hot water for 20 minutes.
- Drain the water.
COOKING METHODS :
2
- Place all the ingredients and blend.
Settings: Timer: 15 Seconds / Speed 8
- Set-asides.
3
- Add the oil and all the mixtures, start saute.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C
4
- Let it cool to room temperature and store in a clean jar in the refrigerator, it will last up to 2 weeks or you can even freeze until needed.
Tips :
You may add dried shrimp and shrimp paste.
Nutrition Facts
0 servings
Serving size
Ingredients
INGREDIENTS :
100 g dried red chillies or 450g fresh red chillies (soak 20min)
1 large onion
10 cloves garlic
5 candlenuts (macadamia nuts or cashew nuts)
1 tsp palm or white sugar
1 tsp salt
125 ml vegetable oil for frying