- Red Chilli Flakes (organic) 40g - Tea Craft
- Salt Flakes (organic) 200g – Tea Craft
- Sambal Belacan 240ml - Chng Kee's
- Peanut Oil (Organic) 500ml - Spiral
- Tamarind Pulp Concentrate 454g - P. Prateepthong
- Fish Sauce 725g - Squid brand
Thai Chilli Jam by Goff Thani @goff_thani @eatdustry_thai_cafe_parramatta
- 10 dried red spur chillies (or 4 tbs chilli flakes)
- 5 dried red bird’s chillies (or 1tbs chilli flakes)
- 8 cloves garlic
- 2-3 shallots
- 1 teaspoon salt
- 1/4 cup dried shrimp
- 1 teaspoon shrimp paste (or sambal belacan)
- 1/2 cup vegetable oil (or peanut oil)
- 1 tablespoon tamarind purée
- 1 tablespoon fish sauce
- 2 1/2 tablespoon palm sugar
Dry-fry both of the dried chillies in wok over medium heat until fragrant and toasted, then transfer to plate and set aside.
Add garlic and shallots to the wok and dry fry over medium heat for 5-6 mins until softened and the garlic skins are slightly burned.
Pound the toasted chillies with the salt in mortar with pestle until ground to fine flakes.
Add garlic and shallots and pound until smooth. Add dried shrimp and shrimp paste and pound until smooth and thoroughly combined.
Heat the oil in wok over medium heat, add the paste and cook for 2-3 minutes until fragrant.
Add tamarind purée , fish sauce and palm sugar and stir for about 4 mins or until fully flavoured.
Transfer to a jar, let cool, cover and seal. It will keep for several months in an airtight jar.
Uses: “you can make many Thai menu items such as stir fry chicken, cashew nut, Thai beef salad, tom yum soup or even spread it on bread,” says Goff.