This the basic to make a lot of wonderful recipes. Like, a lot. All those sambals (sambal ayam, sambal ikan bilis, sambal udang, etc), and all those mi goreng, kuey tiaw goreng, bihun goreng, mi kuah, etc.
Some people makes this with garlic, ginger, etc. But mine is just very basic. Only cili kering, and bawang merah.
The secret is just that, in whatever recipe you use this for, make sure during tumis time, it's really really garing sampai pecah minyak. Haaa..itu rahsianya ya puan-puan.
Here is the recipe :
Bahan-bahan :
- 1 cekak cili kering (timbang sediri kalau nak tau berapa gram haha). Ni yang mak ajaq.
- To the ratio of 6 biji bawang merah.
- ***cekak tu cekak besar. So kalau nak buat banyak, 3 cekak ka, boleh la 12 biji ka bawang merah..
Cara-cara :
- Gunting cili kering lebih kurang 2 inci panjng ke dalam bekas berlubang.
- Ketuk cili kering yang telah dipotong untuk mengeluarkan sebanyak mungkin bijinya.
- Rebus cili kering hingga mendidih.
- Curahkan air rebusan dan sejat cili kering.
- Masukkan cili kering dan bawang merah sehingga betul2 halus (all biji are blended)
- Ready to be used and can be stored in the fridge for up to 2 weeks.
Usually for one pack of kuey tiaw/mi kuning, the amount of cili mesin to use is 2 senduk nasi. But that also depends of the spiciness of the dried chilli. Oh ya, a tip in choosing the dried chilli, do not choose the shiny type (which is most commonly found in supermarkets/hypermarkets), buy them from normal groceries or wet market (that has a kedai runcit in it), the very dried and matte-colored ones. (well my pic above looks slightly glossy because they have been boiled). Yang shiny tu terlalu pedas sgt2.
XOXO from me!! :D
