This Chili Paste recipe is from Asia and is commonly used in Singaporean, Indonesian and Malaysian dishes. Our Chili paste recipe uses several mixed Asian spices including Candlenut and of course Chili. The Chili paste is best made with a mortar and pestle but a spice blender will do. If you are unable to find Candlenuts then Macademia nuts can be substituted. The flavour though will not be quite the same. Candlenuts are frequently available from Asian supermarkets.
Cut all the fresh ingredients into small pieces and combine with the turmeric into a paste using a mortar and pestle or spice grinder. If the ingredients are too dry, add just a little vegetable oil. (Makes about 1 Cup)