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Written by zahara
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Tuesday, 01 June 2010 00:54 |
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Making chili paste
Plain chili paste
40 g Dried chilies
½ cup Water
1. Soak dried chilies in hot water for about 10 minutes to soften it.
2. Slick with scissor to remove the seeds.
3. Using an electric blended,blend with the water. The texture should be a thick paste.
4. Refrigerate for later use. Life span is about one week.
Chili paste
40 g Dried chilies
1 # Onion (medium size)
2 # Shallots
2 # Garlic
¾ cup Water
1. Blend all ingredients together. This paste is ready to use or refrigerate for later use.
Note:
1. This amount is sufficient for one dish of sambal tumis.
2. You may use 4 tbsp of the paste to make fried rice, with 2 cups of cooked rice.
Fresh chili paste
5 # Red chilies
40 g Cili padi
2 # Onions
2 # Shallots
2 # Garlic
½ cup Water
1. Remove most of the seeds (chilies) and blend all ingredients together. This paste is ready to use.
Note:
1. Use half of the blended amount to make Fried rice, with 3 cups of cooked rice.
2. This amount is sufficient to make one dish of sambal tumis (sambal tumis cili padi).
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Written by zahara
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Tuesday, 01 June 2010 00:53 |
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Extracting coconut milk
Fresh grated coconut
1. Using an electric blender, blend 100g of grated coconut with 2 cups of water.
2. Strain and squeeze out the milk (grip with one hand). This milk known as thick coconut milk.
3. Place the remains in a large bowl and add 2 cups of water.
4. Squeeze again and strain in another bowl. This one is consider as thin coconut milk.
Frozen grated coconut
1. Soak 100g of frozen grated coconut with 2 cups of hot water for about 10 minutes.
2. Follow the above steps to obtain the milk, Step 1,2,3 & 4. |
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Written by zahara
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Tuesday, 01 June 2010 00:37 |
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How to make kerisik
50 g Fresh grated/ frozen grated coconut
1. With low heat, heat the grated coconut until golden brown (stirring occasionally to avoid burning).
2. While still hot, pound or grind to a paste.
3. The paste or kerisik is ready to use or store in canister for later use. |
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