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Chili Jam

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Chili jam is a must-have condiment in Thailand. It packs all the sweet, sour, salty, and spicy hits you’d expect in Thai food into a delicious jammy topping. What separates this concoction from your run-of-the-mill hot sauce is the subtle deep flavour of the shrimp paste. Make lots—it keeps well in the fridge. Use it whenever you’re looking for a touch of heat.

Makes 2 cups (500 mL) chili jam

Ingredients

  • Vegetable oil for deep-frying, about 1 cup (250 mL)
  • 2 cups (500 mL) shallots, sliced lengthwise
  • 1 cup (250 mL) garlic, sliced lengthwise
  • Five 1/8-inch (3 mm) slices unpeeled galangal
  • 1/2 cup (125 mL) dried long red chilies, rinsed, seeds removed
  • 1/4 cup (60 mL) dried shrimp, rinsed and pat dry
  • 1/2 teaspoon (2.5 mL) shrimp paste
  • 1/2 cup (125 mL) palm sugar (chopped, pounded in a mortar and pestle, or finely grated)
  • 2 tablespoons (30 mL) tamarind paste
  • 1/4 cup (60 mL) fish sauce

Directions

  1. In a wok or heavy-bottomed small saucepan over medium-high, heat the oil to 350°F (177°C) heat. Deep-fry the shallots, garlic, galangal, chilies, and dried shrimp until golden. Watch the chilies carefully; you want them to just blister and brown as burning will make the chili jam very bitter. Remove using a slotted spoon or spider, and leave to cool on a plate.
  2. Transfer to a food processor, add the shrimp paste, and blend. Add some of the deep-frying oil if the mixture is dry.
  3. Pour the mixture into a medium saucepan. Bring to a simmer over medium-high heat, and add the palm sugar, tamarind, and fish sauce until quite thick, 5 to 7 minutes.
  4. Store in a glass jar in the fridge. Will keep for 10 days.

 

Pailin Chongchitnant’s recipe from the One World Kitchen series, brought to you by Gusto TV.
Go to oneworldkitchen.ca

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