Ingredients
50 g Dried chillies, softened in water and pounded finely (or can use chili paste)
50g Shallots
1 tsp Dried Shrimp paste (belacan)
2 tbsp Sugar
1 tbsp Tamarind, soaked in 4tbsp water, squeezed and strained
Salt to taste
Oil
Method :
Heat 8 tbsp oil in a wok and fry chilli paste till fragrant. Add the rest ingredient and continue to cook till paste thickens. Cool and serve with coconut rice.
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