Versatile Chili Paste

Ingredients:

(A) Blended fine:

600 gm Shallots
2 - 3 big onions
1 bulb garlic

--> (B) Blended fine:

100 gm dried chillies - soaked, cut small
100 gm fresh red chilli
100 gm lengkuas (galangal)
100 gm young ginger
7 - 8 stalks Lemongrass

(C)
2 tsp Salt or to taste
Sugar or to taste

Method:

• Fry (A) over a low flame till fragrant.  
• Add in (B) keep stirring for about 1 hour,  until the oil floats to the surface. 
• Add in (C).  Remove from heat and cool completely before storing into container. 
• Freeze. 

Note:
This versatile chilli paste is suitable for cooking a variety of dishes ~ grilling fish , chicken and curry dishes.