Description

Ingredients

• Chili jam base
• ‎ Original: ‎
• 🌶️ 40 g dried red chilies, seeded and cut (about 1½ cups / 1.4 oz) Original: 🌶️ 40 g dried red chilies, seeded and cut (about 1½ cups / 1.4 oz)
• 🧄 30 g garlic cloves (10 cloves / 1 oz) Original: 🧄 30 g garlic cloves (10 cloves / 1 oz)
• 🧅 80 g shallots, halved (⅔ cup / 2.8 oz) Original: 🧅 80 g shallots, halved (⅔ cup / 2.8 oz)
• 🥣 30 ml tamarind paste (2 tbsp / 1 fl oz) Original: 🥣 30 ml tamarind paste (2 tbsp / 1 fl oz)
• 🍬 45 g palm sugar (3 tbsp / 1.6 oz) Original: 🍬 45 g palm sugar (3 tbsp / 1.6 oz)
• 🥣 20 ml fish sauce (1 tbsp + 1 tsp / 0.7 fl oz) seafood Original: 🥣 20 ml fish sauce (1 tbsp + 1 tsp / 0.7 fl oz)
• 🫒 80 ml neutral oil (⅓ cup / 2.7 fl oz) Original: 🫒 80 ml neutral oil (⅓ cup / 2.7 fl oz)

Preparation

• Soften the chilies ‎ Soak the dried chilies in warm water for about 15 min until softened, then drain well. 🌶️ ‎
• Roast the aromatics ‎ Roast or pan char garlic and shallots until softened and lightly blistered for deeper sweetness and smoky flavor. 🧄 ‎
• Blend the base ‎ Add softened chilies, roasted garlic, roasted shallots, tamarind paste, palm sugar, and fish sauce to a blender and process into a thick paste. 🥣 ‎
• Heat the oil ‎ Warm the neutral oil in a saucepan over medium low heat until shimmering but not smoking. 🫒 ‎
• Fry the paste ‎ Add the chili paste to the oil and cook slowly for 8–10 min, stirring often, until dark, glossy, and aromatic. 🔥 ‎
• Reduce to richness ‎ Keep cooking gently until the oil separates slightly and the jam becomes thick and spoonable. 🌶️ ‎
• Cool the sauce ‎ Remove from the heat and let the chili jam cool so the flavor deepens and the texture sets properly. ❄️ ‎
• Jar and use ‎ Transfer to a clean jar and use in soups, noodles, stir fries, or as a spicy condiment. 🍽️

Total Time

Nutritional Value

Advice

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