Ingredients
5 finger-length green chilli de-seeded
2 chilli padi (bird's eye chili) no need to de-seed, for the heat; omit or adjust to taste
8 cloves garlic peeled
3 slices ginger
1-2 tsp chicken seasoning powder optional; handy when the chicken stock is not rich enough; to taste
1/8 tsp salt to taste
1/2 tbsp rice vinegar
2 tsp sugar to taste
1 tsp oyster sauce
juice from 2 limes
Method
In a food processor, blend everything to a smooth paste. Season to taste with sugar, salt or chicken seasoning powder, if needed. Keeps for about a week in the fridge.
Happy Cooking !!!
Kelly's Kitchen
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