- Minced onions
- Minced garlic
- Minced ginger
- Chilli paste
- Hot chilli paste
- Tomato paste
From #2 to #6, I put the pictures here.
#4 to #6 ingredients, I prefer to use Turkish or middle-eastern brand compared to the ones sold in the mainstream grocery store. The reason being that the specified ingredients that come from the mainstream grocery store have high content of vinegar which I don't really like the taste compared to the Turkish brand. If the bottle is too large, transfer the ingredient into small tupperware or small bottle for individual consumption. If the specific chilli is not available, one can also make them at home.
How to make the chilli paste:
Ingredients:
1 lb dried chilli
Pinch of salt
1 tsp Olive oil or any vegetable oil
Methods:
- Clean the dry chilli, making sure that the seeds are being thrown away.
- Boil the dry chilli for 1 hour at mid heat or until the chilli cooked. Add a pinch of salt into the boiling ingredients.
- Then drained the water. Put the cooked chilli into blender, add oil, and blended the chilli.
- Finally, scooped the blended chilli into a tupperware or bottle and leave it for a few minutes to cool before closing the tupperware.
Caution: Your hand may feel hot. Do not rub your eyes after handling the cooked chilli.
Ingredient #1: I make it myself. Here is the recipe:
How to make minced onion:
Ingredients:
2 large red onions
4 fresh vietnamese/thai chilli
Equipment: Small chopper
Methods:
- Cut the red onions into small pieces which can fit into the chopper.
- Add the cut onions into the chopper and chop them into rough pieces.
- Cut the fresh chilli and add them into the chopped onions and chopped the mixture.
- Finally, pour the chopped mixture into the tupperware and put the tupperware in the fridge.
1 comment:
Hi Suriyati,
My mother also practice making dis paste. But she will cook over small fire after blending. This will make d paste less watery n last longer.
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