| Recipe Time! This recipe is straight out of James Syhabout’s book Hawker Fare. It’s a killer book and every recipe in it works out perfect. This recipe is a staff favorite, its got just about a thousand uses in the kitchen and it keeps for a good amount of time, especially if you make it correctly and the oil part stays separated.We use it in our summer melon salad, on fried shrimp or seafood, as a sauce for grilled meats or to thicken a curry, there are truly endless possibilities. |
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| Make it Yourself Here’s the Recipe! (we use the “by weight” version at the restaurant) dry shrimp 23 g /1/4c Canola oil103g/1/2c pulla peppers 35 g / 1c (cleaned and de-seeded) shallots160 g /1c peeledgarlic100 g/1/2c peeled panela sugar 75g/ 1/4c fish sauce96 g / 1/2c tamarind water125 g / 1/2c (tamarind water recipe Mix hot water with pulp, let sit then put through sieve to get rid of seeds tamarind 84g water357g) In a dry saute pan, toast the dried shrimp over medium heat until aromatic but not browned. Place aside.Use paper towels to cover a plate. In a wok or saute pan, heat the oil over medium heat. Fry the chiles until they are brittle but not burnt and have a dark red color. Use a slotted spoon to transfer the fried chiles to the dish covered in paper towels. Continue by frying the shallots (whole) in the same oil until they are browned and then draining them on paper towels. Slow frying the shallots to reduce their water content is key to this recipe. Smaller are better, no matter how hard they are to peel, you’ll be paid off in the end.Repeat with the garlic cloves, fry slowly until light brown. Set them aside and make sure that everything is cool to room temperature. Measure the cooled oil after it has been strained, then add more oil to make 1/2 cup or its original weight.Grind the shrimp in a food processor (or mortar) until roughly coarse, remove and add the chilis and oil. Grind that until semi-coarse and the oil has turned red. Remove from food processor or mortar and place in a bowl. Add the rest of the ingredients to the food processor and grind to a paste. Add to the oil and stir gently to combine, the chili oil should remain broken or slightly separated from the rest of the mixture. Adjust with salt to taste. Use right away, or store in the fridge for up to 4 weeks with a tight cover. |
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| Please let us know how it turns out or how you use it next time you visit Rose’s! Our summer break is now over so we are opened our normal hours this week! |