Chinese Chilli and Garlic Paste is a traditional Chinese recipe for a classic paste of chillies and garlic flavoured with star anise, salt and soy sauce that's used as the base for a range of Chinese and other dishes. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Chilli and Garlic Paste.
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Ingredients:
90g dried chillies (a mix of well-flavoured hot and mild is best)
2 tbsp groundnut oil
1/4 tsp ground star anise
sea salt, to taste
1 tbsp soy sauce
4 garlic cloves, peeled
Method:
Place the chillies in a bow, add enough boiling water to cover then sit a plate on top (this helps keep the chillies submerged) and set aside to soak for 30 minutes, or until soft.
Drain the chillies (reserve some of the soaking water). Wash the chillies and remove the stems. Drain any water from inside and remove the seeds (or leave them in for a hotter paste).
Combine the chillies, star anise, salt, oil, soy sauce and garlic in a food processor. Purée until smooth (add a little of the soaking water a tablespoon at a time) you attain the consistency of a thick paste.
Either use immediately or transfer to a bowl, cover and refrigerate (it will keep for up to two days).
