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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare a wok, pour in enough cooking oil, and heat the cooking oil on the stove.
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Make sure the oil is hot enough before adding ingredients so they don't absorb too much oil.
Hot oil may splatter when ingredients are added, keep a safe distance.
Once hot, add 11 shallots, 3 cloves of garlic, 15 curly red chilies, and 20 bird's eye chilies, then cover until slightly wilted and stir briefly.
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Be careful when adding chilies to hot oil as they might pop, and don't leave them unattended too long to prevent burning.
Add 2 tomatoes, cover again until the tomatoes are soft, and finally add 1.5 shrimp paste and fry briefly.
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Shrimp paste burns very quickly if fried too long, just stir briefly and remove.
After cooling, put the fried chili ingredients and 1 palm sugar into the blender, and blend briefly without making it too smooth.
Watch out
Make sure ingredients are somewhat cool before blending to avoid damaging the jar, and don't blend too long so it stays coarse.
Water-mixed chili paste will splatter when entering hot oil, pour slowly.
Fry the blended chili paste again, add 1 tbsp salt, 1 tbsp royco, and 50 ml water, stir well and cook until the chili paste is thoroughly cooked and oily.
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Stir periodically while cooking the chili paste so the bottom doesn't burn and seasonings fully blend.
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