Inroduction to my Cookbook (My Special Chilli Paste and 3 in 1 Paste)

Hi friends,

I am going to make this short and simple.                                   

I use chilli paste and onion,garlic,ginger paste for many of my recipes.
If you have these Special Pastes stored for use, you will be able to prepare and cook
most of the dishes that I am going to share in 30 minutes!
Yeah , just 1/2 hour!

Here is how you can prepare and store them :

My Special Chilli Paste:   
(Awakens your taste buds)

Ingredients

• 1 big onion
• 4 small pieces of ginger
• 10 pieces of garlic
• 1 small packet of dried red chilli (4 oz)
• 1 cup of water

Method:

1. Chop the onion, garlic and ginger into small pieces
2. Cut the chillis into halves, soak them in hot water for 30 mins
3. Rinse the red chillis in running cold water and set a side for 5 mins in a colander to let chilli seeds to seep through
4. Add all the chopped ingredients , red chilli and 1 cup of water and grind into a smooth paste
5. Stop and add a little water at a time, if paste is too thick.
6. Pour in air tight container. Pour a little oil on top of paste. This will help preserve the paste for at least 2 weeks. Refrigerate.

My Special 3 in 1 Paste
(Simple yet adds asian flavor to dishes)

Ingredients

• 1 big onion chopped
• 5 pieces of ginger chopped
• 10 pieces of garlic chopped
• 1 cup of water

Method

1. Add all the ingredients and grind into a smooth paste
2. Stop and add a little water at a time, if paste is too thick.
3. Pour in air tight container. Pour a little oil on top of paste. This will help preserve the paste for at least 2 weeks. Refrigerate.