Ingredients:
- 25 Chillies
- White vinegar (see how to)
- 2 tsp Salt
How to a make:
- Wash the chillies, then just remove the stalks, but not the seeds.
- Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes! Let it settle before opening the lid, carefully.)
- If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste.
- Then stir in the salt.
- Keep the finished chilli paste in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe.
- This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested.
Note:
It's adapted from The Complete Asian Cookbook by Charmaine Solomon. Burke's Backyard Magazine.
Anyway, traditional javanese people don't use blender. They use a special tool called ulekan, here's the pic is a ulekan.
Resourse:
original-indonesian-recipe.blogspot.com
