Thai Chilli Jam by Goff Thani @goff_thani @eatdustry_thai_cafe_parramatta
What to buy: Goff Thani Bundle
asianstaples.com.au ingredients used: tamarind puree, salt, fish sauce (optional substitutes in brackets)
Ingredients:
- 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
Method:
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Dry-fry both of the dried chillies in wok over medium heat until fragrant and toasted, then transfer to plate and set aside.
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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.
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Pound the toasted chillies with the salt in mortar with pestle until ground to fine flakes.
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Add garlic and shallots and pound until smooth. Add dried shrimp and shrimp paste and pound until smooth and thoroughly combined.
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Heat the oil in wok over medium heat, add the paste and cook for 2-3 minutes until fragrant.
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Add tamarind purée , fish sauce and palm sugar and stir for about 4 mins or until fully flavoured.
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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.