How to Make Red Chilli Paste

The photo shows a chapter of the cookbook on how to make Red Chilli Paste or locally known as “Mtes Krahorm”. Photo: KOY Rattanakborin

A cookbook “The Taste of ANGKOR” has been recently released by the Ministry of Foreign Affairs and International Cooperation in order to boost the economy and help diplomats bring Khmer culture to the world. 

Setting out 38 dishes and recipes, including desserts, side dishes and meals, the cookbook was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023.”

Cambodian diplomats, from now on, will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities, allowing them to promote Khmer culture on international forums.

In contributing to the promotion of Khmer Cuisine, Cambodianess has the honour to introduce Red Chilli Paste or locally known as “Mtes Krahorm”—which is one of the most important ingredients in Khmer foods.



Ingredients: 60g of dried red chillo and 3tbs of water



Instruction: Cut the dried red chilli in half. Gently clean the dried chilli by rinsing it in water and remove any seeds. Then soak in water for 2 minutes. Remove the water and slice the chilli into small pieces for easy grinding. You may use a grinder, a mortar or you may simply mince the chilli to turn it into paste.



Storage: Place in freezer bags and flatten as much as possible to facilitate breaking off portions when needed.


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