One of the yummiest condiments is the garlic chilli paste, if you love to spice up your food, it's a good thing to have a stock of this in your pantry. I've learned this recipe from my friend, Sheru. This is simple and easy to prepare. Perfect for siomai :-).
24 pieces bird's eye chili or wild chili ( siling labuyo) remove the stems
1 cup oil
3 heads garlic (skin removed and cleaned)
3 leaves laurel/bay leaves
1 teaspoon of salt
1 teaspoon of sugar
1. In a blender, put all the ingredients and blend slowly until the garlic and chili are blended into bits ( just bits not really powder!). Then pour in a pan.
2. Stir over medium heat until the garlic and chili are toasted and the oil has a nice color. Mmmmm so aromatic. ( Note: when it starts to boil, adjust the heat to low)
3. Turn off the heat when the garlic and chili are golden brown or until the desired texture is reached. Let cool but be careful because the heat of the oil will continue cooking the chili and garlic, so remove it from the stove and once the oil cooled, blend well.
4. Put in a jar and use it any time you want.
While waiting for the oil to cool I dropped some garlic cloves :-).