In Asian's cooking, normally we used alot of onion and chili paste. Thats apply for me as well, I used alot of this paste to cooks ...

Cooking Paste

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In Asian's cooking, normally we used alot of onion and chili paste. Thats apply for me as well, I used alot of this paste to cooks various dish from Tomyam to curry to nasi lemak and so on. But have to make sure this paste are best keep in fridge.

Sorry that the picture didnt look tempting but thats my chilli paste i make in a big bottle. But it does help me save a lot of time when cooking in a hurry.

The Ingredient is :

  • Shallot as many as you desire
  • Garlic need to be less than shallot. dont want to over power the shallot
  • dry chillies (soak it with water and take out the beans). If you find the dry chillies too spicy cook it first in the pot with water. i do not advice to use tomatoes as we want to keep this longer in fridge
  • lemon skin..not much just to get the zest and preservative agent. also some lemon juice
  • sometimes i put ginger but also less than garlic
  • mineral water 
  • sometimes i put some oil but it make your paste look bit yellow-ish
Thats it, blend it together until it looks like paste. keep it in a bottle and put in a fridge.

tips: if you need super delicious food using this paste, fried this paste first until it is well cooked or dry or turn color to bit darker. dont mix all ingredient together if this paste is not well cooked. the flavor didnt come out and that is why the taste of food is awful. i can tell this because i have been to some restaurant and i know they didnt cook the cilli well



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When the Tummy Singing... You tend to cook your own way and based on available ingredients. Doesn't matter as long as your family enjoy it! I am Kelantanese, so most of the recipe here is Kelantan Dish Delight. Mostly it is comfort food. Enjoy!

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