This condiment is not for the faint-hearted. It is strong and pungent in both smell and flavour but it is such a beauty when eaten with white bread or rice.
Ingredients 15
Main
Spice Paste
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Drain the and pulse in a food processor until coarsely chopped. Set aside.
To make the spice paste, blend all the spice paste ingredients in a high-speed blender until smooth.
Heat a wok over a high heat then add the oil. Fry the until fragrant – this should take 3–5 minutes.
Add the and stir through until the mixture has dried out – this should take around 10–12 minutes. (You are looking for a semi-dry mixture.)
Add the and and season with salt. Add the and stir for 2 minutes. Remove from the heat.
Serve with rice or as I like mine: with some butter on fresh white bread.
Diana Chan's tips
This recipe makes 300 g (10½ oz/2 cups). Store in a clean, sterile, airtight container in the refrigerator for up to 1 month.
