Chili Pastes - Malay & Indonesian


Malaysia / Singapore / Indonesia / Borneo
Dish of Basic Chili Paste
Basic Chili Paste		 Dish of Candlenut Chili Paste
Candlenut Chili Paste		 Dish of Mixed Chili Paste
Mixed Chili Paste		 Dish of Fragrent Paste
Fragrant Paste

The proprtions given here result in medium hot chili pastes. You can increase the chilis up to double the given weight at your own discretion.

Note:

  Basic Chili Paste can be used as a table condiment if you thin it a little with vinegar, those with Candlenuts are for cooking (the nuts act as a thickener in recipes).

Note

:   Pastes similar to Basic Chili Paste can be purchased ready made. Huy Fong Chili Garlic Sauce from California is available just about everywhere in North America and in many other countries. Not quite the same but certainly passable. Huy Fong also makes an Indonesian style Sambal Oelek, which is only Chilis, Salt and Vinegar. For details see our Huy Fong Chili Sauces page.

Basic Chili Paste

1-1/2
6
4
1/2 		oz
cl
oz
t 		Shallots
Garlic
Chilis, hot red (1)
Salt
  1. Slice All Items thin, chop fine, mix and pound to a paste in a large stone mortar or run until smooth in a mini-prep food processor.

Candlenut Chili Paste

1
1-1/2
oz 		Basic Chili Paste
Candlenuts (2)
  1. Make Basic Chili Paste but grind Candlenuts in with the rest.

Mixed Chili Paste

1
1-1/2
1-1/2
1-1/2
1
oz
oz
oz
t 		Basic Chili Paste
Candlenuts (1)
Galangal root
Ginger root
Turmeric
  1. Peel and shred GALANGAL and GINGER ROOT very fine - the fine cutter side of your grater is good, the star hole side not so good.
  2. Make Basic Chili Paste but add Candlenuts, Shreded Roots and Turmeric.

Fragrant Paste

6
6
1
1
1/2 		oz
cl
oz
oz
t 		Shallots
Garlic
Ginger root
Candlenuts (1)
Salt
  1. Peel and shred GINGER ROOT very fine.
  2. Slice All Items thin, chop fine, mix and pound to a paste in a large stone mortar or run until smooth in a mini-prep food processor.

NOTES:

  1. Fresh Red Chilis:

      Red Fresno or Holland Red chilis will do for medium hot, or red Arbols and red Serranos for hotter, or red Thai chilis for really hot. For details see our Chilis - Thailand & Southeast Asia page.

  2. Candlenuts:

      These are an oily nut used as an ingredient in Southeast Asia and Hawaii. In North America they can be found in some Asian markets that serve a Southeast Asian community. They go rancid very quickly, so best to freeze them immediately. If you don't have them, substitute the similar (but totally unrelated) Macadamia nut (unroasted), or lacking those, raw Cashews or blanched Almonds can be used. For details see our Candlenuts page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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