Malaysian Chile Paste
A smoky, deeply savory base paste built from dried chiles, shallots, and shrimp paste.
Dietary
Pescatarian, Wheat free, Dairy free, Nut free, Halal
Allergens
Shellfish
This rempah-style paste forms the aromatic foundation for countless Malaysian curries, sambals, and stir-fries. Dried chiles are soaked and blended with shallots, garlic, lemongrass, and belacan, then slowly fried until the oil separates and the paste turns deep brick-red. Make a batch ahead and keep it refrigerated or frozen to jump-start weeknight cooking.
Ingredients
- 20 dried red chiles, stemmed and seeded
- 1 cup hot water, for soaking
- 8 shallots, peeled and roughly chopped
- 6 cloves garlic, peeled
- 2 stalks lemongrass, tough outer layers removed, tender inner part sliced
- 1 tablespoon belacan (shrimp paste), toasted
- 1 tablespoon fresh ginger, peeled and sliced
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon palm sugar, grated
Method
-
Place the dried chiles in a heatproof bowl, cover with the hot water, and let soak until softened, about 20 minutes.
-
Drain the softened chiles, reserving a few tablespoons of the soaking liquid.
-
In a blender or food processor, combine the drained chiles, shallots, garlic, lemongrass, toasted belacan, and ginger. Blend to a smooth paste, adding reserved soaking liquid a tablespoon at a time as needed to keep the blades turning.
-
Heat the oil in a 9-inch skillet over medium heat until shimmering.
-
Add the blended paste to the skillet and fry over medium-low heat, stirring frequently, until the raw aroma cooks off, the color deepens to brick-red, and the oil begins to separate at the edges, 20 to 25 minutes.
-
Stir in the salt and palm sugar, and continue frying until fully dissolved and the paste is glossy, about 3 minutes.
-
Remove from heat and let the paste cool completely before transferring to a clean jar.
-
Store the paste covered in the refrigerator for up to 2 weeks, or freeze in small portions for up to 3 months.
Rate this recipe
Malaysian Chile Paste
This rempah-style paste forms the aromatic foundation for countless Malaysian curries, sambals, and stir-fries. Dried chiles are soaked and blended with shallots, garlic, lemongrass, and belacan, then slowly fried until the oil separates and the paste turns deep brick-red. Make a batch ahead and keep it refrigerated or frozen to jump-start weeknight cooking.
1 hr 16 oz 65 cal
Ingredients
- 20 dried red chiles, stemmed and seeded
- 1 cup hot water, for soaking
- 8 shallots, peeled and roughly chopped
- 6 cloves garlic, peeled
- 2 stalks lemongrass, tough outer layers removed, tender inner part sliced
- 1 tablespoon belacan (shrimp paste), toasted
- 1 tablespoon fresh ginger, peeled and sliced
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon palm sugar, grated
Method
- 1
Place the dried chiles in a heatproof bowl, cover with the hot water, and let soak until softened, about 20 minutes.
- 2
Drain the softened chiles, reserving a few tablespoons of the soaking liquid.
- 3
In a blender or food processor, combine the drained chiles, shallots, garlic, lemongrass, toasted belacan, and ginger. Blend to a smooth paste, adding reserved soaking liquid a tablespoon at a time as needed to keep the blades turning.
- 4
Heat the oil in a 9-inch skillet over medium heat until shimmering.
- 5
Add the blended paste to the skillet and fry over medium-low heat, stirring frequently, until the raw aroma cooks off, the color deepens to brick-red, and the oil begins to separate at the edges, 20 to 25 minutes.
- 6
Stir in the salt and palm sugar, and continue frying until fully dissolved and the paste is glossy, about 3 minutes.
- 7
Remove from heat and let the paste cool completely before transferring to a clean jar.
- 8
Store the paste covered in the refrigerator for up to 2 weeks, or freeze in small portions for up to 3 months.