2 heads of Garlic
6 Fresh Red chilli pepper / soaked dry red chilli pepper
5 candle nut
50 ml cooking oil
Peel Shallot and garlic, discard chilli seed to avoid sharp spiced
taste and bittery.
Pound in mortal pestle or grind in blender with small water until finely paste
Put oil in wok over medium heat until smoking hot, then place blended
spice over and
cook until fraggrant about 15 minutes. Let it cool and stored in a
jar and refrigerate for may use.
This basic red paste spice can be use for Fried Rice, Balado, Steam
Fish, Chilli Shrimp, etc
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