I thought I better post this simple but really good and essential condiment to mee soto, which I had last made in April, before I forget. My sister's mother-in-law is a great cook and this is also from her if you decide to make Mee Soto yourself, or I think it can go with anything. It has a real kick since it uses chili padi, or bird eye chili.I have modified it a bit so it can be easily made here in Sweden.
3 large green chilies
3-4 chili padi
1/2 red onion
3-4 garlic cloves
- Using a food processor, blend all the ingredients together. If you like the old fashion way, you can use the mortar and pestle too. Process it until quite fine.
- Pour the mixture into a frying pan and fry it without oil for about 3-5 minutes, until the moisture has evaporated and it is coming together like a paste.
- Add about 1-2 tablespoons oil and continue frying over medium heat, stirring it frequently. When it is all fragrant and paste-like, it is done.
- You can store it when it has cooled down in the fridge for up to a week. To use it, just take the amount required and add it directly to the mee soto soup, or if you like, add a bit of soy sauce to it before using it as a dipping sauce.