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stef.g...@theskinnycook.com
Red Chilli Paste or Chilli Boh like we say here in Malaysia, is used in
a lot of
recipes to give the dish a more tasty-hot flavor. It is very delicious
to use if you make your own tandoori mixture.
The Chilli paste is conserved in the fridge and has a much richer taste
than the
"just-hot_ chilli powder.
Ingredients : Basic Red Chilli Paste
* 3/4 ounce (20g) dried chillies,
* 4 fresh red chillies
* a pinch of salt
Preparation : Basic Red Chilli Paste
1. Soak the dry red chillies in hot water, remove the seeds and drain
the chillies.
2. Cut the fresh chillies lengthwise and remove the seeds.
3. Process dried chillies, red chillies and salt in an electric
blender or food processor (you may need to add a little liquid or
water).
4. Keep the chilli boh in an airtight container in the refrigerator.
5. Use when needed.
Enjoy,
Stef
http://www.theskinnycook.com
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