DRIED CHILLI PASTE

Dried chillies as needed

1.   Soak dried chillies in hot water for 30–45 minutes.

2.   Drain well and grind finely into a paste.

3.   Store in 2–3 Tbsp portions in an airtight plastic container in the freezer.
Thaw and use as needed.

NOTE

•  If you do not wish to make your own, dried chilli paste is available from wet market stalls
and supermarkets. When using store-bought dried chilli paste, choose one that does not contain
vinegar as it will affect the colour and taste of the rempah it is used in. Stalls that sell freshly
prepared curry pastes will usually stock dried chilli paste. Ask for pure dried chilli paste.

CHILI CHUKA

Red chillies 10–12
White vinegar 150 ml (5 fl oz)
Sugar 75 g (2⅔ oz)
Sea salt ¼ tsp

1.   Slit chillies down the length and remove seeds. Using a mortar and pestle or blender,
grind chillies into a paste.

2.   Place ground chillies in a saucepan with vinegar, sugar and salt and bring to the boil.
Lower heat and simmer for about 5 minutes.

3.   Adjust to taste with more vinegar and/or sugar. Remove from heat and leave to cool.

4.   Store in an airtight container in the refrigerator. Serve as a condiment with a squeeze
of calamansi lime juice.

NOTE

•  For a spicier sauce, add 1–2 red bird’s eye chillies and blend together with the chillies.
Chili chuka is a very versatile sauce. Serve it with meats and other fried foods.

BASIC RECIPES

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