Servings<\/span>1<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Calories<\/span>300<\/p>kcal<\/span><\/div><\/div><\/div>A versatile paste that can be used as a condiment, sauce, marinate, etc. <\/p>
Ingredients<\/h3>- <\/span>
1 oz dried chili<\/span><\/p><\/li>- <\/span>
10 cloves garlic, roughly chopped<\/span><\/p><\/li>- <\/span>
3 – 4 shallots, roughly chopped<\/span><\/p><\/li>- <\/span>
5 candlenuts<\/span><\/p><\/li>- <\/span>
1 stalk of lemongrass<\/span><\/p><\/li>- <\/span>
2 bay leaves<\/span><\/p><\/li>- <\/span>
1\/4 cup vegetable oil<\/span><\/p><\/li>- <\/span>
1\/2 cup water<\/span><\/p><\/li>- <\/span>
4 tablespoons sugar<\/span><\/p><\/li>- <\/span>
1\/2 tsp salt<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- In a small bowl, rehydrate your dried chilis by submerging them in warm or hot water. Leave this for 2-3 minutes and drain the water. <\/li>
- Heat your vegetable oil in a pan, add garlic, shallots and candlenut. Keep stirring until this mixture has dried.<\/li>
- Add the rehydrated chilis into the pan. Stir for 2-3 minutes. <\/li>
- With an immersion blender or food processor, blend these ingredients until it looks like a paste. <\/li>
- Put the paste back into the pan and add lemongrass and bayleaf. Stir the paste until fragrant or until the oil is separated from the herbs.<\/li>
- Add water, salt, and sugar. Cook on a low heat until the water has evaporated. <\/li>
- Transfer the paste into your desired container.<\/li><\/ul><\/div>
![\"Indonesian](\"https:\/\/cookwithcatherine.com\/wp-content\/uploads\/2021\/08\/IMG_4647_jpg-800x530.jpg\")
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