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Seafood Chilli Dip(recipe n pic)
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Mon Feb 26, 2007 11:27 am    Post subject: Seafood Chilli Dip(recipe n pic) Reply with quote

this is a close enough copy cat of the chilli dip at the Lee Do Restaurant. I have made this to be extra spicy by adding chilli padi. You can add lesser or totally omit it if you like it less spicy.



Makes 200g
Ingredients
12 pcs of fresh red chilli
7 pcs of fresh chilli padi
4 shallots
2 garlic
5 tomatoes(i use the local ones)
1 pc of Assam keluk(soak in hot water to soften)
1 tsp salt
50g sugar

Method
1. using a food processor, blend all the ingredients EXCEPT Assam keluk
2. Heat up the wok with cooking oil and add the paste, salt, sugar and assam keluk to cook.
3. Cook over medium heat till the mixture turns orangey red.
4. turn off the heat, store in the fridge.

This dip is best to eaten cold with seafood.
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yummybear
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Joined: 16 Jan 2006
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Location: The Netherlands

PostPosted: Wed Apr 18, 2007 4:25 pm    Post subject: Reply with quote

Thanks Gina for this recipe. Made this twice already. Cousin love it so much that she bought 1 kg of fresh red chilli for me :shock: :shock:
Too bad I can't get Asam Keluk here. If not, I believe will be even more sedap right Wink
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KrisJoy
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Joined: 08 Aug 2007
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PostPosted: Sun Jan 13, 2008 4:57 pm    Post subject: Reply with quote

Hi Gina,

I am thinking of making this sauce for my family's steamboat reunion dinner. My I know what is Asam Keluk?

Thanks!
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KrisJoy
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PostPosted: Sat Jan 19, 2008 5:56 pm    Post subject: Reply with quote

Hi,

Can anyone advise me what is Assam keluk?

TIA!!
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Gina
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PostPosted: Sat Jan 19, 2008 10:08 pm    Post subject: Reply with quote

krisjoy

I show it to you that day at the market..anyway, its also call assam skin.
I do have a picture of it on KC..just need to find for it.
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KrisJoy
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PostPosted: Sun Jan 20, 2008 10:54 am    Post subject: Reply with quote

Eh Gina...can't remember off-hand see stars Need to see picture then can re-collect...pai say ;p
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Gina
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PostPosted: Sun Jan 20, 2008 3:24 pm    Post subject: Reply with quote

here it is Smile love


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KrisJoy
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PostPosted: Sun Jan 20, 2008 7:25 pm    Post subject: Reply with quote

Got it!

Thanks!!
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mitmondol
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PostPosted: Wed Jan 23, 2008 3:37 am    Post subject: Reply with quote

Is it tamarind?
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lynn_m
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Joined: 01 Apr 2005
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PostPosted: Wed Jan 23, 2008 10:14 am    Post subject: Reply with quote

Gina wrote:
here it is Smile love




the Malays call this as Asam Keping.
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kwansm
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Joined: 15 May 2007
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PostPosted: Sun Jan 27, 2008 4:01 pm    Post subject: Reply with quote

Thanks Gina for the wonderful recipe. My family had steamboat last night the chili dip taste fantastic. I modify the the concoction by adding 1/4 to 1/2 cup of olive oil, lesser sugar, and more assam keping for more subtle taste and texture. When you are blending the mixture slowly drizzle in the olive oil. The texture turns out to be more refine and smooth. Do try it when you have the chance.
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Gina
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PostPosted: Sun Jan 27, 2008 4:47 pm    Post subject: Reply with quote

hey kwansm

thanks for the tip. I assumed you didn't add corn oil to cook the paste after that? since you added olive oil in the blending stage.

I got all the ingredients right now. Going to try this soon.

will post my photos later. Thanks! island
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singapore gal
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PostPosted: Wed Mar 12, 2008 9:05 am    Post subject: Reply with quote

Gina,

How long will can this chili dip keep?
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kwansm
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PostPosted: Wed Mar 12, 2008 9:46 am    Post subject: Reply with quote

This dip will keep to about 2 months to 3 months in the fridge. I still have a batch sitting in my refrigerator, that I made during the Chinese New Year festive period - early February.
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Gina
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PostPosted: Wed Mar 12, 2008 9:46 am    Post subject: Reply with quote

in the fridge, at least for 2 weeks. in the freezer, many months. yummy
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Gina

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singapore gal
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PostPosted: Thu Mar 13, 2008 5:39 am    Post subject: Reply with quote

Thanks, Kwansm & Gina, for your quick replies.

More questions, can I use tamarind paste instead of the assam keluk? Also, if I don't use the assam keluk, how would it affect the taste?

I recently bought a package of thai bird chillies so thinking of using them to make this sauce.

Hope to receive some help, thanks everyone.

- SG
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kwansm
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PostPosted: Thu Mar 13, 2008 9:46 am    Post subject: Reply with quote

I have not tried using tamarind paste. You can always experiment. Go easy on the paste and taste often since tamarind is a bit tart and sour.
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singapore gal
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PostPosted: Thu Mar 13, 2008 10:35 am    Post subject: Reply with quote

Yeah, that's what I'm thinking too. Wish me luck, hope to do it tomorrow, after I come back from my son's field trip. Very Happy
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singapore gal
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PostPosted: Sat Mar 15, 2008 8:07 am    Post subject: Reply with quote



heehee, I did it!! Not as smooth as Gina's as I didn't blend it longer, also I added some tamarind paste instead. Don't know what the Lee Do chili sauce tastes like but what I have is very tastey.

Thanks Gina for the recipe!!

SG
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daz
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PostPosted: Wed Mar 26, 2008 11:41 am    Post subject: Reply with quote

I follow Gina's method and make a batch, 1/2 the qty. Not too sure if I get the paste right, it is a tad sour with hint of garlic. (Forget to weigh the sugar so dump 2 teaspoon into the mixture). Is the taste suppose to like that?

The paste in the pic is very smooth, so I remove the skin of the tomato before blending. Will this alter the taste?
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singapore gal
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PostPosted: Thu Mar 27, 2008 3:53 am    Post subject: Reply with quote

Daz,

I'm not sure what the exact taste it suppose to be but mine is a little on the sweet side as I only used chilli padi and to combat the heat, I added more sugar. Also, I didn't blend the mix too well, so it is not very smooth looking.

HTHs.

-SG
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Gina
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PostPosted: Thu Mar 27, 2008 7:49 am    Post subject: Reply with quote

yes...its supposed to be slightly sweet. The tomatoes, skin and all are blended. It gives the whole sauce an evenly texture and flavour.

the garlic should not over power this sauce. In fact, its the tomatoes that should be the one.

If you cannot get assam keluk, try adding 1 tbsp of freshly squeezed Grapefruit juice..not lime or lemon(that's too strong)



yummy
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Gina

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singapore gal
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PostPosted: Thu Mar 27, 2008 9:06 am    Post subject: Reply with quote

Gina wrote:
............
If you cannot get assam keluk, try adding 1 tbsp of freshly squeezed Grapefruit juice..not lime or lemon(that's too strong)


Aiyah, Gina! Now then say. Will remember this the next time I make this again. Still have lots of the dip in the fridge. Smile love
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Gina
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PostPosted: Thu Mar 27, 2008 11:28 am    Post subject: Reply with quote

singapore gal wrote:


Aiyah, Gina! Now then say. Will remember this the next time I make this again. Still have lots of the dip in the fridge. Smile love


sick people cannot think properly so how?
your extra sauce, can use it to do a good Singapore Chilli crabs yummy That's what I use it for if I made too much! grin
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Gina

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singapore gal
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PostPosted: Thu Mar 27, 2008 11:39 am    Post subject: Reply with quote

mmmm, good idea!! See when the dungeoness crabs go on sale, will go buy some. In the meantime, maybe will do chili prawns instead!! Smile
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