Making your own chilli paste using dried chillies is a very quick and easy process.
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Some points to note –
• Fresh and dried chillies add different flavour profiles to your dish; when making curries some people mix the two types of chilli. If you have trouble getting ahold of fresh chillies though, dried chilli paste is fine for use in making dishes that require cooking, for instance like curries and some types of sambal.
• Large dried chillies like the ones here are usually a dark red colour and smooth in texture. They are much less spicy and give a deep red colour to your dishes. They’re great for use in dishes where you need a lot of chilli without having the dish turn out too spicy or hot. I use it a lot in my laksa paste.
• Small dried chillies are made from bird’s eye chillies and they tend to be small and wrinkly and a brighter red colour. They also contain a lot of heat, and can be quite fiery, just like their fresh counterparts.
• I see a lot of recipes that suggest soaking the chillies in hot water for a few minutes. I personally find that doesn’t quite cut it if you need to blend the chillies to a smooth paste.
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Jackie M
Southeast Asian Street Food Specialist
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How to Make Chilli Paste
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