Nasi Lemak chilli by Cynthia Joseph Selvarajoo

20 dry chillies(soak with hot water)
5 red chilli padi
2 tbsp oil
2 onions
1 tomato
1 daun pandan leaf
2 tsp salt
1 tsp vinegar
2 tsp sugar
1 serai
1 cinnamon stick
Blachan (thumb size)

Wash the dry chilies and grind with the chilli padi and set aside.
In the wok pour the oil, followed by cinnamon, daun pandan and serai.
Then put in the chopped onions and tomato. Stir till the onions are golden brown. Next add in the grinded chilli paste...followed by belachan ,salt, sugar and vinegar.
Stir slowly for about 15 mins till the oil gets separate from the chillie.
Garnish with coriander leaves and serve.
Happy cooking.

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