INGREDIENTS
100g Red Onion
80g Red Chili, deseeded
20g Garlic
40g Lemongrass
20g Galangal, peeled
5g Dried Chili, soaked
30g Tamarind Paste
100g Water
50g Dried Shrimp
50g Brown Sugar
60g Oil
INSTRUCTION
Dilute the tamarind paste with water.
Blend red onion, red chili, garlic, lemongrass, galangal, dried chili and diluted tamarind using Speed 10 for 20 seconds.
Add in the oil and cook using Speed 1 at 110°C for 30 minutes without Measuring Cup.
Add in the rest of the ingredients, and continue cooking using Speed 1 at 110°C for 15 minutes without Measuring Cup.
Set aside and let it cool. Keep in the fridge or freezer for durability.
