- 180 grams dried chillies
- 8 pieces pears, over-riped
- 50 grams oil
- 50 grams anchovy fillets, dried anchovies
- 30 grams shrimp paste, (belacan)
- 5 cloves garlic
- 3 Red onions, medium sized
- 100 grams oil
- 50 grams tamarind paste
- salt, to taste
- Coconut sugar, to taste
Recipe is created for
- "Sous-vide" "Sous-vide" 180g dried chillies, soaked in hot water, divide into 2 batches
8 over-riped pears chopped for 30s at Speed 10
Cook for 120C for 6 mins (MC on), divide into 2 batches & set aside
To cook one batch:
Add 50g of cooking oil, add 50g dried achovies, 30g shrimp paste, sautee for 120C for 5mins at 120C (splash guard on).
Add 5 garlic cloves & cut onions, chop for 30s "Counter-clockwise operation" at Speed 8.
Add 100g cooking oil & sautee at 120C for 30mins at "Counter-clockwise operation" Speed 1 (splash guard 8on).
Add 50g tamarind paste, add salt & coconut sugar to taste, cook at 120C for 2mins at "Counter-clockwise operation" Speed 2.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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