Cili Giling

This is my recipe for cili giling..., giling konon.., nowadays it's the blender power. I think the last time I saw a batu giling was at the back of my paternal grandmother's house in Seremban. I have an ol' faithful of a blender, my Panasonic, to my knowledge there is no more Panasonic but in its existence is Pensonic. Anyway, the recipe is below.

The ingredients are (to fill 6 bottles of 180gm/or 6 re-cycled tau cheow bottles):-
250gms dried chillies, softened in hot water
a handful of cilipadi kering (optional for extra hotness), softened in hot water
2 or 3 heads of garlic
4 big red onions, cubed
2 thumb-sized pieces of ginger, cubed
a quarter bowl or 20gms of toasted belacan
water

The method :-
1. Blend in batches the ingredients above with water.
2. Meaning take a handful of chillies, a few pieces of the garlic, a few pieces of onions, a few pieces of ginger
    and a pinch of belacan,
3. Place in blender jar with a half cup of water or quarter cup of water, depending on how thick you want
    the end-product, and blend till smooth.
4. Pour the cili giling into bottles for storage in freezer or fridge (for everyday use).
5. Repeat steps 2. and 3. till ingredients are used up.

By the way :-
* I have been told that adding a drizzle of oil while it is blending helps break down the chilli seeds.
* You can opt to remove the seeds from the chillies before soaking them in the hot water.
* You can tumis your cili giling before storing in bottles, or like me I just do a quick tumis adding the
    necessary salt/sugars before cooking a sambal dish.