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Ingredients : (Makes 250 g/1 cup)
Oil, for frying
10 garlic cloves, sliced
20 Asian shallots, sliced
3 tablespoons dried shrimps
3
tablespoons lime juice or tamarind puree
7 dried long red chilies, chopped
6 tablespoons brown sugar or palm sugar
1 teaspoon of shrimp paste
Method :
Use a saucepan or wok to heat the oil. Then
fry the
garlic and shallots together until golden before transferring them from the wok to
a food processor or blender.
Fry the chilies and dried shrimps for about
1 to 2 minutes, before adding them to the food processor together with
the rest of the ingredients. Add in as much of the frying oil as you
deem necessary in order to make a paste which you can pour. Put the paste back in the clean
wok or saucepan and bring to
a boil. Reduce the heat and simmer until it is thick. Be careful not to
overcook or it will turn into a caramelized lump. Season the
sauce with fish sauce or salt. Chili jam is usually use as base for Thai recipes,
especially stir-fries, seasoning or even accompaniment. If kept in an
airtight jar, it could last for several months, but it has to be stored in the refrigerator.
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