Bumbu Dasar Merah: Basic Red Spice Paste

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: Blend either the 200 g curly red chillies or the 200 g big red chillies with the shallots (150 g), garlic (50 g) and tomatoes into a fine paste.

   Uses 200 g curly red chillies, chopped (or choose big red chillies) · 200 g big red chillies, chopped, instead of curly red chillies · 150 g shallots, peeled, chopped · 50 g garlic, peeled, chopped · 2 big red tomatoes

2. 2

   Step 2: Put the blended paste in a wok. Add salt to taste (to taste), sugar (1 tsp), the optional shrimp paste if using, and the cooking oil (150 ml).

   Uses blended red spice paste · Salt to taste · 1 tsp sugar · 1 tbsp roasted shrimp paste (optional) · 150 ml cooking oil

   
3. 3

   Step 3: Bring the mixture to boil over medium high heat, then reduce the heat to medium low.

   Uses seasoned red spice mixture

   
4. 4

   Step 4: Continue cooking and stirring until the liquids are evaporated, and the mixture is well cooked (around 45 minutes).

   Cook red spice paste · 45 minUses cooking red spice mixture

   
5. 5

   Step 5: Cool the mixture completely and then transfer to a clean jar with an airtight lid.

   Uses cooked red spice paste

6. 6

   Step 6: Store the jar in a refrigerator.

   Uses cooled red spice paste