Spicy Fried Rice with dried shrimps, carrots, green beans, eggs, and homemade fried chili paste.…
Fried Chili Paste
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
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
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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.
I’ve never tried making my own chili paste – This looks great. Definitely going to give it a try!
Thanks Erin and welcome! Homemade chili paste tastes much better and fresher than store bought. Do give it a try.
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?
You can certainly make it with just dried chilies. It may be a little spicier and darker in color with just dried chilies.
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 😉
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.
Does adding some dried small prawns enhance the taste as well?
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.
I tried ur curry laksa and chili paste for Raya Open House and everybody loving it!!
I am very glad to hear that, Nydia. Selamat Hari Raya to you and your family. 🙂
I am a Singaporean away from home. Missing all the local food. Awesome sambal recipe. Thanks Linda.
Thank you and you are welcome. Glad you found us. 🙂
Your sambal recipe is inaccurate as it does not contain belacan (shrimp paste)
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.
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) 🙂
Thanks Lynn for your kind words and support always. 🙂
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
i just read your recipe. can i use it for fried kue teow? tq
Yes, you certainly can. It is perfect for char koay teow.
Can it be used as a sambal?
This is not sambal. Here is my –> Sambal Belacan recipe.
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
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.
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 😊
You are welcome! I am glad you found my recipe. 🙂
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.
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.