This Fried Chili Paste is the perfect accompaniment to your noodles and rice dishes. It is a versatile condiment to have in hand and is very easy to prepare.
Chilies are frequently used in Malaysian Chinese cuisine. 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 chilies and it is no wonder that they have come up with all kinds of chili condiments to satisfy that spicy craving.
Chili Condiments
I will be sharing a few different types of chili condiments here but first up is this versatile Fried Chili Paste. It is a great accompaniment for noodles and is an essential finishing touch for Curry Laksa (Curry Mee) and Hokkien Hae Mee (Prawn Noodles). This Fried Chili Paste not only provides additional flavor to these two noodle dishes but also gives them a rich and appetizing color.
Similar Tools Used in Making This Fried Chili Paste
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• Oster 6-Cup Glass Jar 12-Speed Blender, Brushed Nickel
• Pyrex Prepware 1-Cup Measuring Cup
• Cuisinart Stainless Saucepan with Cover, 1.5-Quart
This Fried Chili Paste is the perfect accompaniment to your noodles and rice dishes. It is a versatile condiment to have in hand and is very easy to prepare.
(Makes about ½ cup fried chili paste)
- 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
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Break dried chilies in half and squeeze out the seeds. Soak in hot water for 30 minutes to soften. Drain.
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Blend dried chilies, red chilies, and shallots with ¼ cup (60ml) water until smooth.
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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.
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Remove and place in a jar.
Storage and Shelf Life
This Fried Chili Paste can be kept 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.
Erin @ Platings and Pairings says
January 29, 2015 at 5:29 pmI’ve never tried making my own chili paste – This looks great. Definitely going to give it a try!
Linda says
February 11, 2015 at 12:49 amThanks Erin and welcome! Homemade chili paste tastes much better and fresher than store bought. Do give it a try.
Caroline says
February 9, 2015 at 3:47 amGreat 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?
Linda says
February 11, 2015 at 12:48 amYou can certainly make it with just dried chilies. It may be a little spicier and darker in color with just dried chilies.
Jude Moses says
February 11, 2016 at 1:43 amI 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 😉
Linda says
February 11, 2016 at 1:52 pmI 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.
koong says
February 12, 2016 at 11:35 amDoes adding some dried small prawns enhance the taste as well?
Linda says
February 17, 2016 at 1:53 pmIt 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.
Nydia says
July 4, 2016 at 7:35 amI tried ur curry laksa and chili paste for Raya Open House and everybody loving it!!
Linda says
July 5, 2016 at 3:45 pmI am very glad to hear that, Nydia. Selamat Hari Raya to you and your family. 🙂
Sawitre says
August 1, 2017 at 4:42 pmI am a Singaporean away from home. Missing all the local food. Awesome sambal recipe. Thanks Linda.
Linda says
August 3, 2017 at 12:14 amThank you and you are welcome. Glad you found us. 🙂
CHEF ELYAS says
August 10, 2017 at 3:50 amYour sambal recipe is inaccurate as it does not contain belacan (shrimp paste)
Linda says
August 10, 2017 at 3:03 pmI 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.
Lynn Hannan says
September 18, 2017 at 1:29 pmLinda, 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) 🙂
Linda says
September 18, 2017 at 3:04 pmThanks Lynn for your kind words and support always. 🙂
John Coulson says
December 6, 2018 at 1:13 amHi, 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
roshisham says
October 13, 2017 at 6:23 pmi just read your recipe. can i use it for fried kue teow? tq
Linda says
October 19, 2017 at 9:15 pmYes, you certainly can. It is perfect for char koay teow.
Nur Zufreda says
June 2, 2018 at 3:19 amCan it be used as a sambal?
Linda says
June 7, 2018 at 11:35 amThis is not sambal. Here is my –> Sambal Belacan recipe.
RH says
January 15, 2019 at 10:42 amCannot 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
Linda says
February 26, 2019 at 11:51 amNot 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.