4/5
(1 Votes)
Ingredients
- 3 large green chilies
- 3-4 chili padi
- 1/2 red onion
- 3-4 garlic cloves
Preparation
Step 1
Using a food processor, blend all the ingredients together. If you like the old fashion way, you can use the mortar and pestle too. Process it until quite fine.
Pour the mixture into a frying pan and fry it without oil for about 3-5 minutes, until the moisture has evaporated and it is coming together like a paste.
Add about 1-2 tablespoons oil and continue frying over medium heat, stirring it frequently. When it is all fragrant and paste-like, it is done.
You can store it when it has cooled down in the fridge for up to a week. To use it, just take the amount required and add it directly to the mee soto soup, or if you like, add a bit of soy sauce to it before using it as a dipping sauce.