Homemade Tomato Pasta Sauce

Homemade rich and hearty Tomato Pasta Sauce!

Recipe adapted from "Chef Eric Low"

Lemon Curb

Blogger is unbelievably down for almost a day! I'm glad is back to normal again! First thing I do when it's back to service, I did a backup! Who's know what will happen the next time...?

While preparing the ingredients for the Mango Yogurt chiffon, I carelessly dropped my mixing bowl which contained 5 egg white...!!! Wasted 5 eggs! I really hate it when this kind of accident happened. What am I supposed to do with the 5 extra egg yolks! After sending my chiffon to bake, I start sourcing for recipe to use up my extra yolks! Oh yes found it at Jane's... I can make lemon curb, for half a recipe I can nicely use up the extra yolks!

Love the zesty & refreshing flavour plus smooth texture...

Chilli Base - Rempah

Rempah is a chilli paste make of a ground mixture of fresh & dried spices. Many Asian dishes use rempah like curry chicken, laksa & sambal seafood.

My family rempah's recipe originated from my grandma and later modified by my aunt.

This recipe make 3.5kg of rempah, usually we will make this quantity & pack into smaller portion & freeze it.

Ingredients:
Big Onion - 8 nos
Shallots - 240g
Garlic - 70g
Tumeric - 20g (yellow ginger)
Galangal - 100g (blue ginger)
Candlenut - 100g
Belachan - 50g
Lemon grass - 3 stalks
Dried Chilli - 400g (soak with hot water to remove the seeds)

Seaonings:
1 tbsp Salt
2 tsp Sugar
1 tbsp Light soy sauce
2 tbsp Concentrated chicken stock

Method:
1. Peel & cut all ingredient into small pcs
2. Use chopper to blend all ingredients into a smooth paste.
3. Heat oil & fry the rempah till colour darken & oil surface.
4. Cool & pack into small portion, freeze it. To defroze as & when needed.