Chili paste

Filipininos love to dip their food. Hot dips are a favorite particularly for siomai, fishball, kekiam, etc... We probably got this habit of dipping finger food in sauces from the Chinese. Here's a recipe for chili paste great for siomai, fishball, kekiam, okoy.... etc....

To make chili paste:
1/8 kilo chilies (or siling labuyo)
3 tablespoons cooking oil
2 cloves garlic, peeled and minced

Combine chopped chilies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Another version is to heat some oil in a pan. add some atchuete seeds to extract the color, remove atchuete seeds. then add the chilies, garlic and simmer. Add a pinch of salt.

For siomai, many said chili paste is great if mixed with finely chopped pork and shrimp.

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