- 150 g Hot peppers, red, dried
- 5 g Vegetable broth, Kraft bouillon
- 1 tsp Sugar, fine, white
- 2 Kaffir lime leaves, fresh or frozen
- 2 tbsp Sesame oil, dark
- Sunflower oil
- Remove the stem from the peppers, if available, and cut across into pieces approx. 1 cm long. Use all the grains. Wash the kaffir lime leaves, dry them, separate the veins and chop half the leaves. Put the peppers in a cutter (Moulinex or similar) and pulse for 1 minute. Scatter vegetable broth, sugar and kaffir lime leaves on top and pulse 3 times.
- Put from the cutter in a small saucepan and add enough sunflower oil to create a creamy mixture. Bring to a simmer over low heat and simmer for 3 minutes. Take off the stove. Mix in the sesame oil and pour the pasta into a sterile glass with a screw cap. Store in the dark. Keeps for about 1 year at room temperature.
- A pepper paste that occurs with different ingredients in many Asian countries. In principle, every family has its own recipe.