Basic Chilli Paste

This is a multi-purpose chilli seasoning which I'll usually use for stir frying vegetable, serve with Nasi Lemak (coconut rice) and it is delicious when used to cook Singapore Chilli Crab.

Ingredients (A) : -
Onions 7 large pcs
Garlic 3 whole
Young Ginger 50g
If you cannot find young ginger, you can use normal ginger, just reduce the quantity to 20g

Ingredients (B) : -
Fresh Large Chilli 2kg
Extra Hot Small Chilli (chilli paddy) 10 pcs
Dried Chilli 30 pcs

Ingredient (C) : -
Oil 1/3 cup
Sesame Oil 2 tblspn
Sugar 80g
Salt
Fish Sauce
Lemon Grass 1 stalk

Methods: -
Peel and wash all of ingredients (A) and cut them into chunks.
Place all of ingredients (A) into a food processor and blend it till it became a fine paste. Set aside.

Wash the chillies, cut them into big chunks. Combining all the 3 type of chillies, place them in food processor and blend until it become fine chilli paste. Set aside.
Heat oil in a deep non stick pan. Add lemon grass and paste (A) and gently stir fry till slightly brown and when you get a nice aroma, add paste (B).
Using low heat, continue to cook the chilli for 1 hour, season with salt, sugar and fish sauce to taste. Continue to cook for another hour or until the chilli become deep red and there's a layer of oil on the surface. Stir regularly to prevent it from burning at the base.
When cooked, turn off the heat and let it cool completely before transferring into bottles. The chilli oil help preserve the chilli paste, so do bottle it with the oil. Keep it refrigerated and you can store it for a few month.