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Home / Cuisine / Chinese / Fried Chili Paste

Fried Chili Paste

By: 👩‍🦳 Linda · Published: 🖨 January 27, 2015 · Updated: 💻May 9, 2021 · 🗨 32 Comments

Recipe ▼

This Fried Chili Paste is the perfect accompaniment to your noodles and rice dishes. It is a versatile condiment to have on hand.

Fried Chili Paste - the perfect spicy condiment
Fried Chili Paste – the perfect spicy condiment

Malaysian Chinese cuisine can be spicy and has quite a bit of chilies in it because of Malay and Indian influence. Many consider food to be lacking in “oomph” unless accompanied by some spicy dish or condiment. Chili sauce is used liberally as a dip in many dishes from fried chicken to keropok (fish or shrimp crackers). Even clear soupy noodles are served with the signature cut red chilies or chili padi (bird’s eye chili) in soy sauce. Yes, the Malaysian Chinese love their spicy food. It is no wonder that they have come up with all kinds of chili condiments to satisfy this spicy craving.

Chili Condiment

I will be sharing a few different types of chili condiments in the following days. First up is this versatile Fried Chili Paste which uses only a few ingredients and is easy to prepare. It is a great accompaniment to rice and noodle dishes and is an essential finishing touch for Curry Laksa (Curry Mee) and Hokkien Hae Mee (Prawn Noodles). This condiment not only provides additional flavor but also gives these dishes a rich and appetizing color.

Do check out my Spicy Fried Rice cooked with a tablespoon of this condiment. You can add more if you like it spicier.

This Fried Chili Paste uses only a few ingredients and is easy to prepare.
Fried Chili Paste – uses only a few ingredients and is easy to prepare

Similar Tools Used in Making This Fried Chili Paste

This post contains affiliate links. Please read my disclosure policy here.

Oster 6-Cup Glass Jar 12-Speed Blender, Brushed Nickel
Pyrex Prepware 1-Cup Measuring Cup
Cuisinart Stainless Saucepan with Cover, 1.5-Quart

Fried Chili Paste - the perfect spicy condiment
Print Pin Rate
4.80 from 10 votes

Fried Chili Paste

This Fried Chili Paste is the perfect accompaniment to your noodles and rice dishes.It is a versatile condiment to have on hand.
(Makes about ½ cup fried chili paste)
Author : Linda Ooi
Course : Dips &amp, Sauces
Cuisine : Malaysian
Keyword : fried chili paste, sambal chili paste
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 20
Calories: 36kcal

Ingredients
 

  • 10 dried red chilies
  • 3 red chilies (seeded and cut into pieces)
  • 5 shallots (peeled)
  • ⅓ cup vegetable oil (80ml)
  • ½ tsp salt
  • 1 tsp sugar

Instructions
 

  • Break dried chilies in half and squeeze out the seeds. Soak in hot water for 30 minutes to soften. Drain.
  • Blend dried chilies, red chilies, and shallots with ¼ cup (60ml) water until smooth.
  • Heat vegetable oil in a medium size saucepan over low heat. Add blended chili paste, salt, and sugar. Stir continuously until chili paste darkens and oil separates. This will take about 12 to 15 minutes.
  • Remove and place in a jar.

Nutrition

Calories: 36kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen

Storage and Shelf Life

You can keep this chili paste in the refrigerator for up to two weeks. Make a double or triple batch to freeze up to two months. It is a versatile and handy condiment to have on hand. Do give it a try.

Fried Chili Paste - delicious with rice and noodle dishes

1.4K shares

Categories: 🗂 Chinese, Dips & Sauces, Malay, Video Recipes Tags: 📋 chilies

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Previous Post: « Curry Laksa (Curry Mee)
Next Post: The Stone Kitchen – Traditional Culinary Tools »

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Comments

  1. Erin @ Platings and Pairings says

    January 29, 2015 at 5:29 pm

    I’ve never tried making my own chili paste – This looks great. Definitely going to give it a try!

    Reply
    • Linda says

      February 11, 2015 at 12:49 am

      Thanks Erin and welcome! Homemade chili paste tastes much better and fresher than store bought. Do give it a try.

      Reply
  2. Caroline says

    February 9, 2015 at 3:47 am

    Great recipe! I’m skiing a chili con carne but want to have some homemade chili paste on the side for those who prefer it spicy. What are your suggestions on making it with only dried chilis?

    Reply
    • Linda says

      February 11, 2015 at 12:48 am

      You can certainly make it with just dried chilies. It may be a little spicier and darker in color with just dried chilies.

      Reply
  3. Jude Moses says

    February 11, 2016 at 1:43 am

    5 stars
    I stumbled on you site today looking for some soup recipes. Like you I am a Malaysian living in Minnesota as well, This will definitely been on my browser favorites. I may have periodically ask you about ingredients substitute that I can use from United Noodles 😉

    Reply
    • Linda says

      February 11, 2016 at 1:52 pm

      I am glad you found us. Please visit often.

      You may also want to check out Chan Market at Lyndale Ave and Shanghai Market in Hopkins.

      Reply
  4. koong says

    February 12, 2016 at 11:35 am

    4 stars
    Does adding some dried small prawns enhance the taste as well?

    Reply
    • Linda says

      February 17, 2016 at 1:53 pm

      It may be more tasty but It will not last as long. If you add shrimps, you will want to consume it within 2 to 3 days.

      Reply
  5. Nydia says

    July 4, 2016 at 7:35 am

    5 stars
    I tried ur curry laksa and chili paste for Raya Open House and everybody loving it!!

    Reply
    • Linda says

      July 5, 2016 at 3:45 pm

      I am very glad to hear that, Nydia. Selamat Hari Raya to you and your family. 🙂

      Reply
  6. Sawitre says

    August 1, 2017 at 4:42 pm

    5 stars
    I am a Singaporean away from home. Missing all the local food. Awesome sambal recipe. Thanks Linda.

    Reply
    • Linda says

      August 3, 2017 at 12:14 am

      Thank you and you are welcome. Glad you found us. 🙂

      Reply
  7. CHEF ELYAS says

    August 10, 2017 at 3:50 am

    Your sambal recipe is inaccurate as it does not contain belacan (shrimp paste)

    Reply
    • Linda says

      August 10, 2017 at 3:03 pm

      I never said this is a sambal recipe. This is a fried chili paste recipe for Curry Laksa and Hokkien Prawn Noodles. You obviously did not read my write up and jumped straight to conclusion! Not every chili paste is a sambal and I never named this one as such. I do have a Sambal Belacan recipe on this blog but I do not think you are actually interested in it. You are obviously not here looking for a recipe. BTW, I do not tolerate baseless, nasty, or insulting comments on my blog. Please take note that I only allowed your comment just so I can respond to you.

      Reply
      • Lynn Hannan says

        September 18, 2017 at 1:29 pm

        5 stars
        Linda, I applaud you for your reply back to someone who doesn’t know very much about you and your blogs! Bravo, Linda! Keep up the good work! (y) 🙂

        Reply
        • Linda says

          September 18, 2017 at 3:04 pm

          Thanks Lynn for your kind words and support always. 🙂

          Reply
          • John Coulson says

            December 6, 2018 at 1:13 am

            5 stars
            Hi, quite correct. I first looked at your Sambal Belacan recipe and then clicked over to the Fried Chili Paste recipe. No suggestion of the two being the same. Our rude friend obviously isn’t interested. John

  8. roshisham says

    October 13, 2017 at 6:23 pm

    5 stars
    i just read your recipe. can i use it for fried kue teow? tq

    Reply
    • Linda says

      October 19, 2017 at 9:15 pm

      Yes, you certainly can. It is perfect for char koay teow.

      Reply
  9. Nur Zufreda says

    June 2, 2018 at 3:19 am

    Can it be used as a sambal?

    Reply
    • Linda says

      June 7, 2018 at 11:35 am

      This is not sambal. Here is my –> Sambal Belacan recipe.

      Reply
  10. RH says

    January 15, 2019 at 10:42 am

    4 stars
    Cannot eat shrimp and other shellfish but can, do eat fish. So, do you have a substitute for fresh and dried shrimp when making laksa? My wife and I live in Singapore and South Florida. … Just found you while hunting for shrimp free laksa… Thanks in advance

    Reply
    • Linda says

      February 26, 2019 at 11:51 am

      Not sure if you are referring to Asam Laksa or Curry Laksa. Whatever the case, I have both recipes. You can find my Asam Laksa on my other blog –> here. Just don’t use the “hei ko” (shrimp paste). For Curry Laksa, you can omit the shrimps. The recipe is –> here.

      Reply
  11. Indra says

    June 30, 2019 at 12:42 am

    This chilli paste is something I must have when I eat my Chinese-style noodles. And I am so glad you have offered a vegetarian version here that I most certainly am going to try. Was under the impression that this needed prawn paste as one of the ingredients to achieve the right taste. Thanks so much for posting this 😊

    Reply
    • Linda says

      January 3, 2021 at 1:14 pm

      You are welcome! I am glad you found my recipe. 🙂

      Reply
  12. Ratna Kassim says

    November 27, 2020 at 2:34 am

    Hi Linda. Its so delicious. It blends so well with your curry mee recipe. My husband loves it much. Always asking me to make more. Thank you for sharing.

    Reply
    • Linda says

      January 3, 2021 at 1:16 pm

      You are welcome and I am glad you and your husband enjoy this recipe. I had Curry Mee in mind when I made this fried chili paste.

      Reply
  13. Jeice says

    March 14, 2021 at 2:17 pm

    5 stars
    I am 6 years too late trying out this recipe. Easy and simple to follow recipe. It’s delicious, might a bit too spicy for me- the longer I am abroad, the less tolerant I am to chili. Haha! Thank you as always.

    Reply
    • Linda says

      May 9, 2021 at 10:40 pm

      I can definitely relate to being less tolerant to chili after being away from Malaysia for sometime. Age also does not help…haha!

      Reply
  14. Aminah Bon says

    May 10, 2021 at 7:55 pm

    5 stars
    Thanks for this recipe,, It great and look like very delicious,,,

    Reply
  15. Keith says

    August 30, 2022 at 12:09 am

    Love your recipes I look forward to your shared meals and it inspires me to cook Malaysian meals, there is chill sauce with Balachan ?? I had it in Singapore? Do you know of this chilies sauce it is dry

    Reply
    • Linda says

      January 19, 2023 at 10:07 pm

      Could it be Sambal Belacan? It is not dry though.

      Reply

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