Bumbu Chili Paste (Seafood)
Ingredients
Place in a food processor
- 5-10 Thai red chilies
- 1/8 cup 5-6 cloves fresh garlic, peeled and sliced
- 1 cup 1 medium onion, rough chopped
- 1/3 cup fresh Turmeric peeled and grated (1)
- 1/4 cup 3-4" piece Ginger, peeled and sliced
- 1/2 cup peanuts
- 1 cup medium tomato, rough chopped
- 1 tbsp Coriander seeds crushed
- 1 tbsp Dried shrimp paste terasi, roasted
- 75 ml Coconut oil measured into a glass measuring cup and nuked for 20 seconds
For the frying pan
- 1 tablespoon Tamarind paste
- 125 ml Water
- 1 teaspoon Salt or salt to taste
- 3 kafir lime leaves
- 1 stalk Lemongrass cut in half then in half again (diagonal along the vertical)
Instructions
- Pulse the food processor ingredients until they form a pulp.
- Place the mix in a large frying pan and add the rest of the ingredients and simmer over low-medium heat for approximately an hour (or until water is evaporated and the marinade changes to deep golden color).
- Place in a non-metal container and use when cooled. (2)
Notes
1. Peel the tumeric like you would ginger - use the edge of a spoon to gently scrape off the skin. DO IT IN THE SINK! Under running water is even better. Then grate over a piece of wax paper. This stuff will stain anything and everything. Wear gloves or you'll be dyed a nice yellow color too.
2. Don't store in a metal container. Preferably glass as tuperware will be stained for life. Adapted from Bali Foods
2. Don't store in a metal container. Preferably glass as tuperware will be stained for life. Adapted from Bali Foods