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Chilli jam

Sunday, January 17, 2010

Made some really great chilli jam on the weekend. It's lovely used as the sauce in stir fried veges and tofu...

Here it is:
- 10 long dried chillis soaked in water for 15mins, drained
- 3/4 cup of finely sliced garlic
- 2 cups finely sliced golden shallots
- 3 thin slices of galangal
- 1/2 cup dried shrimp soaked in water for 15 mins an drained
- vege oil
- fish sauce
- palm sugar

1) Deep fry until light brown: shallots, galangal, garlic, chilli. Warning: the chillis should just be blanched, otherwise you risk burning them.
2) Blend fried ingredients with prawns and a few tablespoons of the hot oil.
3) Bring paste to the boil in a sauce pan. Add about 4 tablespoons of shaved palm sugar and 6 tablespoons of fish sauce. Adjust sugar and fish sauce to taste. Make sure you stir well to avoid burning the sugary paste.



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