Simple Nasi Lemak Chilli Paste

Here is a simple way to make Vegetarian Nasi Lemak Chilli Paste. I had reduced the amount of oil greatly. This recipe is suitable for vegetarian that don’t consume shallots. I will try to make the same using shallot next time round.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (makes 150g ±)
° 100g chilli paste
° 2 stalks lemongrass, peel off outer layers leaving tender whitish centre, cut out 7.5cm, chopped
° 40g-50g vegetarian belacan, chopped
° 30ml vegetable oil
° 50g black sugar or palm sugar, or to taste

Method
1. Grind lemongrass into fine paste.
2. Heat oil in a wok. Add in lemongrass, vegetarian belacan and chilli paste. Stir-fry the paste for 5-8 minutes or until fragrant.
3. Stir in the black sugar and set aside to cool.

Lime Chilli Sauce

I just too lazy to make the chilli paste and I got this chilli pasta at the supermarket. I would say it is still better to do the chilli paste yourself, as it will be free of preservative. I shall try to make the chilli paste next time.

Preparation: 5 mins

Ingredients (makes 100g)
° 100g chilli paste
° 3 tablespoons (5-6 limes) freshly squeezed kalamansi lime juice
° 2 tablespoons sugar
° salt to taste (optional)

Method
1. Combine all the ingredients in a small serving bowl. Set aside until ready to serve.

Chicken Rice Chilli Sauce (without garlic and shallot)

Although there are many commercial chilli sauces available, nothing beats the taste of a freshly made sauce such as this one. It can be kept in the fridge for up to a month. This recipe does not call for any garlic or shallot.

Preparation: 15 mins

Ingredients (makes 150g)
° 100g (6-8) fresh red chilli, seeded and halved
° 1-2 fresh red chilli padi (optional)
° 25g ginger, coarsely chopped
° 1 tablespoon white rice vinegar or distilled white vinegar
° 5 tablespoons (6-8 limes) freshly squeezed kalamansi lime juice
° 1-2 teaspoons sugar
° ½ teaspoon salt
° 1 teaspoon cooking rice wine (optional)

Method
1. Puree the chilli and ginger in a blender or food processor until it is smooth.
2. Transfer the mixture to a glass container, add vinegar, lime juice, sugar, salt and cooking wine. Mix well and store in the refrigerator until ready to serve.

Tip
1. Serve with light soy sauce if desired. Dilute with water or lemon juice if the chilli sauce is too thick upon serving. Stock can be added to make it tasty.
2. Do not add any chilli padi if a milder flavour is preferred.
3. Cooking rice wine is added if chilli sauce is to be kept for more than a week to a month. Cooking wine, by definition, is a very inexpensive wine that has been treated with salt as a preservative.
4. To prepare fresh chilli, rinse them under water and cut them lengthways. Remove and discard the seeds using a knife.

Chicken Rice Chilli Sauce (with garlic and shallot)

Although there are many commercial chilli sauces available, nothing beats the taste of a freshly made sauce such as this one. It can be kept in the fridge for up to a month.

Preparation: 15 mins

Ingredients (makes 225g)
° 100g (6-8) fresh red chilli, seeded and halved
° 1-2 fresh red chilli padi (optional)
° 25g ginger, coarsely chopped
° 25g garlic, coarsely chopped
° 75g shallot, coarsely chopped
° 2 tablespoons white rice vinegar or distilled white vinegar
° 5 tablespoons (6-8 limes) freshly squeezed kalamansi lime juice
° 1-2 teaspoons sugar
° ½ teaspoon salt
° 1 teaspoon cooking rice wine (optional)

Method
1. Puree the chill, ginger, garlic and shallot in a blender or food processor until it is smooth.
2. Transfer the mixture to a glass container, add vinegar, lime juice, sugar, salt and cooking wine. Mix well and store in the refrigerator until ready to serve.

Tip
1. Serve with light soy sauce if desired. Dilute with water or lemon juice if the chilli sauce is too thick upon serving. Stock can be added to make it tasty.
2. Do not add any chilli padi if a milder flavour is preferred.
3. Cooking rice wine is added if chilli sauce is to be kept for more than a week to a month. Cooking wine, by definition, is a very inexpensive wine that has been treated with salt as a preservative.
4. To prepare fresh chilli, rinse them under water and cut them lengthways. Remove and discard the seeds using a knife.

Chilli Dipping Sauce

This chilli dipping sauce go well with deep fried items such as spring rolls, crispy wontons.

Preparation: 8 mins

Ingredients (makes 50g)
° 1-2 fresh red chilli padi, seeded and finely chopped
° 1 fresh red chilli, seeded and finely chopped
° 3 tablespoons light soy sauce
° 3 tablespoons (5-6 limes) freshly squeezed kalamansi lime juice
° ½-1 tablespoon sugar
° 1-2 tablespoons water, boiled

Method
1. Combine all the ingredients in a small serving bowl. Set aside until ready to serve.

Tip
1. Chilli padi can be fierily hot, either reduce the quantity or substitute with red fresh chilli. Chilli can be seeded for a milder flavour, if desired.

Peranakan Sambal Belacan

Preparation: 15 minutes

Ingredients
° 1 teaspoon vegetarian belacan
° 2 fresh red chilli, seeded and finely chopped
° 1 fresh red chilli padi , seeded and finely chopped
° 1-2 kaffir lime leaves, very finely shredded
° 1 tablespoon (2 limes) freshly squeezed kalamansi lime juice
° 1 teaspoon hot water
° sugar, to taste

Method
1. Grind the red chilli and lime leaves in a pestle and mortar until fine. Add the vegetarian belacan and pound until incorporated. Mix with hot water, lime juice and sugar.

Tip
1. Do not add any chilli padi if a milder flavour is preferred.
2. To prepare fresh chilli, rinse them under water and cut them lengthways. Remove and discard the seeds using a knife.

Pickled Green Chilli

It can be kept in the cool place for up to a week or store in the refrigerator.

Ingredients
° 100g (6-8) fresh green chilli, seeded and sliced
° 60ml white rice vinegar or distilled white vinegar
° 120ml water, boiled
° 2 teaspoons sugar
° ½ teaspoon salt

Method
1. Combine all ingredients in a glass container, mix well and leave to stand for 24 hours prior to serving.

Tip
1. Alternatively, bring 180ml vinegar with salt and sugar to a boil. Add in the chili, simmer for 10 seconds and transfer to a glass container. Leave to stand for 2-3 hours prior to serving.
2. If the result is too vinegary, stir in a spoonful of sugar.