Recipe Talk

My name is Terry and I am looking for a receipt for making chilie paste to add to stir frys and other dishes in stead of chilies. I have some chilies in oil & dried chilies but would like to be able to make a past that I can add say a teaspoon to a dish when cooking. The hotter the better.

Any receipt would be greatfully accepted.
Thanks
Terry

chile paste = Asian chile paste = chili paste = chilli paste

Notes: This is a blend of hot chile peppers, garlic, oil, and salt that's commonly used in Asian cuisine.

Includes: Chinese chile (or chili) paste = Szechuan chile (or chili) paste = Sichuan chile (or chili) paste

= chile paste with garlic, Korean chile paste, and Vietnamese chile paste = tuong ot toi Vietnam = prik kaeng,

which is hotter than the Chinese chile paste.

See also separate entries for these other chile pastes:

nam prik pao, chile bean paste, sambal oelek, and sambal bajak.

Substitutes: hot sauce OR harissa OR crushed red pepper flakes

(to taste; start with 1/4 as much) OR dried red chili peppers

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Recipe via Meal-Master (tm) v8.01

Title: Nuoc Cham
Categories: Sauces, Vietnamese
Yield: 1 servings

2 ea Garlic cloves, minced 1/4 c Fresh lime juice
1 ea Small shallot, minced 3 tb Vinegar
1 ea Chili, fresh seeded minced 3 tb Water
2 tb Sugar 1 ea Carrot, finely shredded
1/4 c Fish sauce

This was developed for people who did not like the taste of fish Sauce.
Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to
a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is
completely dissolved, stir in carrot. Or you can combine all ingredients
in jar with tight-fitting lid and shake until blended.

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Recipe via Meal-Master (tm) v8.02
Title: Nuoc Cham (Vietnamese Hot Sauce)
Categories: Extras, Vietnamese
Yield: 4 servings

1 Garlic clove minced
1/4 ts Pepper flakes red, crushed
2 tb Fish sauce
2 ts Sugar
1 ts Lime peel minced
2 ts Lime juice
3 tb Water

Increase the amount of red pepper flakes to suit
taste. Combine garlic, lime peel, and red pepper
flakes; then add lime juice, fish sauce, water, and
sugar. Whisk until all ingredients are blended and
sugar is dissolved.

Makes about 1/3 cup. Will keep short periods if
refrigerated. This is used almost daily by my
Vietnamese sister-in-law and I even became fond of it
myself served on vegetables, meats and fish.

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Nam Prik Pao

4 tablespoon oil
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon coarsely chopped dried red chiles
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons of sugar
heat the oil: add the garlic and shallots and fry briefly, remove from
the oil and set aside. Add the chilies and fry until they start to
change colour, then remove them and set them aside.

In a mortar and pestle pound the shrimp paste, add the chiles, garlic
and shallots, blending each in before adding the next. Then over low
heat return all the ingredients to the oil, and fold into a uniform
paste.

The resulting thick, slightly oily red/black sauce will keep almost
indefinitely. If you wish you can add more fish sauce and/or sugar to
get the flavour you want.

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Exported from MasterCook *

CURRY PASTE (THAILAND)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*INGREDIENTS*
6 Dried hot red chilies, 1 1/2
-- 2 inches long
2 tb Minced shallots or scallions
-(white part only)
1 tb Minced garlic
1 tb Paprika
1 tb Powdered sereh (powdered
-dried lemon grass)
1 tb Trassi (shrimp paste)
1 t Ground laos (ginger)
1 t Caraway seed
1 t Coriander seed
1 t Finely grated fresh lemon
-peel
1 t Salt

Source:Pacific and Southeast Asian Cooking - Time/Life

*DIRECTIONS* Under cold running water, wash the chilies and remove
their stems. Brush out any seeds that cling to the skin and break the
pods into small pieces.

To make red curry paste: combine the chilies, shallots (or scallions),
garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel
and salt in the jar of an electric blender and blend at high speed
for 20 to 30 seconds. Turn off the machine, scrape down the sides of
the jar and blend again until the mixture is a smooth paste. Tightly
covered and refrigerated, the paste may be safely kept for a month or
so.

To make green curry paste: substitute 6 fresh hot green chilies
(about 2 inches long) for the dried red chilies and omit the paprika
from the recipe. Then follow the above directions precisely. Green
curry paste may be covered and refrigerated for about a month.

*VARIATIONS*

For a more fiery paste, include some seeds - the hottest part of the
chili.

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Sambal Oelek (Indonesian Spice)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Oriental / Far East
Indonesian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g (8 oz) fresh red chilies
1 tsp salt
1 tsp soft brown sugar

Jars of sambal can be bought in many Oriental shops and in some
delicatessens, but it is quite easy to make your own, especially with a food
processor. This is the most basic sambal. To make other sambals, ingredients
such as trassi or blachan, a firm paste made of rotted shrimp, and candlenuts
are added to the mix.

Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast
over a medium heat for a few minutes. Cool, then chop finely and pound to a
paste with the salt and sugar. The chili seeds may be taken out, or left in
if you want a really fiery relish. The sambal will keep for a week or so in a
jar in the refrigerator.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.



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Recipe via Meal-Master (tm) v8.02

Title: NAM PHRIK KAENG DAENG (RED CURRY PASTE)
Categories: Thai, Curry
Yield: 1 servings

13 ea Small dried chilies
4 T Chopped garlic
2 T Chopped lemon grass
1 T Chopped coriander root
1 t Shrimp paste
1 t Cumin seed

Soak dried chilies in hot water for 15 minutes and deseed. In a
wok over low heat, put the coriander seeds and cumin seeds and dry
fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp
paste and blend to mix well. Then add the coriander seed-cumin
seed mixture and the shrimp paste and blend again to obtain about
3/4 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about
3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.

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Sweet Red Bean Paste Filling for Steamed Buns
Ari Rapkin
Sweet red bean paste can be bought in the store, and used straight from the can for filling, but this is how to make it from scratch.

1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar

Place the beans and water in a saucepan, cover, bring to boil over medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or until beans are very soft. Strain the water from the beans, and blend them into a puree in a blender or food processor. Press the puree through a sieve, discarding the skins, which will be left in the sieve. Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture. Place the thickened puree back into the saucepan, together with the sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape vigorously so that it does not stick to the bottom. Remove from heat and let cool before filling buns.

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* Exported from MasterCook Mac *

Hot Chili Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces hot chili powder
3 ounces oil
1 pinch salt

Put the chili powder and salt in a heat-proof bowl.
Heat the oil to smoking hot and slowly pour it onto the chili powder,
stirring constantly. Let stand for 10 mintues to cool and them store in a
covered container


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Per serving: 930 Calories; 95g Fat (85% calories from fat); 7g Protein; 31g
Carbohydrate; 0mg Cholesterol; 706mg Sodium

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nam prik pao = Thai chile paste = Thai chili paste Notes: This paste is made from chilies, onions, sugar, shrimp paste, fish sauce, and sometimes tamarind. It's sold in jars, and comes in different strengths, ranging from hot to mild. To make your own: See the recipe for nam prik pao posted on RecipeSource.com.

nuoc cham = Vietnamese hot sauce

harissa (sauce) = Tunisian chile paste = heriseh Pronunciation: huh-REE-suh Notes: This is a hot North African paste that's used as a meat rub or (mixed with water or oil) as a condiment. Substitutes: chili paste OR hot pepper sauce

Exported from MasterCook *

Harissa

Recipe By : Cooking Live Show #CL8870
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup red pepper flakes
3 tablespoons paprika
3 garlic clove -- minced
1 teaspoon ground coriander
3 teaspoons ground caraway
2 tablespoons water -- (up to 3)
olive oil

In a food processor or blender combine the pepper flakes, paprika,
garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons
olive oil. Puree until mixture forms a paste, adding additional water
and/or oil if necessary. Transfer to a jar and cover with olive oil.
Harissa will keep in the refrigerator for up to 6 months.

Yield: about 1 cup




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Exported from MasterCook *

Harissa Hot Chili Paste(Tunisia)

Recipe By : Paula Wolfert Mediterranean Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Mc Spice Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces mild and hot chilies -- dried
mixture of anchos, New Mexican and -- guajillos
1 clove garlic -- crushed with salt
1/4 teaspoon salt -- for above
1 teaspoon coriander -- ground
1 teaspoon caraway seed -- ground
1 red bell pepper -- roasted
1 teaspoon fine sea salt
olive oil

Stem Seed and break up chilies. Place in a bowl and pour over boiling water.
Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and press out
excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food
processor with garlic spices, red bell pepper, and salt. Add enough oil to
make a thick paste. Pack the mixture in a small dry jar; cover the harissa
with a thin layer of oil, close th with a lid and keep refrigerated. Will
keep 2 to 3 weeks in the refrigerator with a thin layer of oil.

Table harissa sauce.

Serve at the table as an accompaniment to meat or fish, the heighten the
flavor of salads, or as an accompaniment to Tunisian couscous: Combine 4
teaspoons harissa paste, 4 yeaspoons water, 2 teaspoon olive opil, and 1 or
2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.

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Nam Prik Pao--roasted hot chili paste:

6 cloves garlic
2 small onions, or 6 shallots
1 tablespoon shrimp paste
1 tablespoon brown sugar
1 teaspoon tamarind concentrate, dissolved in
1-1/2 tablespoons hot water
5 large dried red chillies, chopped

In heavy iron pan, dry-fry the unpeeled garlic and onions over high heat until skins are srisp and dark brown. Cool, peel and chop.

Wrap the shrimp paste in a square of aluminum foil into a neat packet and dry fry in the same pan over high heat for 2 minutes on either side. Cool and unwrap.

Place all the ingredients in a mortar or food processor and pound or grind into a thick paste.

When preparing in advance, fry the finished paste in oil, then place in tightly capped jars in the refrigerator.

Yields approx. 1 cup