About Chili Paste Recipe
Source (google.com.pk)
Ingredients:
Servings:
12
Units: US | Metric
1 cup vegetable oil
1/2 cup dried chili, fine chop (or use chili flakes - the kind you sprinkle on pizza)
8 -10 cloves garlic, crushed
2 tablespoons water
1/4 cup szechwan pepper
Directions:
1
Combine chilies, sesame seeds, garlic& water.
2
Heat oil in small saucepan.
3
Test oil by dropping in a few Szechwan peppercorns.
4
(It should sizzle but not burn).
5
Pour hot oil over chili mixture.
6
Cool& strain off the oil.
Ingredients:
Servings:
8
Units: US | Metric
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/2 green chili pepper (or more)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Directions:
1
Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
2
Add more spices if desired.
3
Let stand at least 30 minutes before using (it should thicken).
Ingredients:
Serves: 1Yield:
1
jar Units: US | Metric
10 dried chilies
1 tablespoon szechuan bell pepper
1 -2 cm grated ginger
1 head of garlic
50 ml chili oil
Directions:
1
Grind all the spices.
2
Mix with the oil and put the mix in a sterilised jar.
3
Refrigerate and use in Chinese dishes.
Ingredients:
Serves: 1Yield:
1
cup Units: US | Metric
1 lb habanero pepper
12 garlic cloves
1 large onion, diced
1/2 cup water
3/4 cup lemon juice
3/4 cup sugar
2 teaspoons salt
Directions:
1
Remove stems and quarter chilis.
2
Place all ingrediants in saucepan and bring to boil, lower heat and simmer on medium high to 1/2 the consistancy, about 20 mins, Stir often so it does not stick and burn at the bottom.
3
Cool slightly, and blend to smooth paste.
4
Serve at room temperature.
Ingredients:
Yield:
1
batch Units: US | Metric
1 cup water
6 whole dried hot chili peppers
1 inch cube fresh ginger, finely chopped
2 sticks fresh lemongrass, finely sliced
125 g shallots (1/2lb) or 125 g onions, peeled & roughly chopped (1/2lb)
10 large garlic cloves, peeled & roughly chopped
1 teaspoon shrimp paste or 1 teaspoon anchovy paste
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
Directions:
1
Put water in a bowl.
2
Crumble the dried chilis into it and let soak for 30 minutes.
3
Then put them and the water into a blender, and add the other ingredients.
4
Blend until smooth.
Ingredients:
Yield:
1
batch Units: US | Metric
4 tablespoons chili powder (bafat powder)
1 1/2 teaspoons turmeric powder
1 tablespoon salt
1 teaspoon ginger paste
1 teaspoon garlic paste
3 -4 tablespoons white vinegar, to make a paste of the ingredients (if the vinegar is very strong you can add part water)
Directions:
1
First combine all dry ingredients.
2
Add the pastes and stir a bit.
3
THen add vinegar a tablespoon at a time until a smooth but thick paste forms (see photo to get an idea).
4
Store in airtight container in refrigerator and it will last for a long time.
5
You can marinate fish in this (use a small amount and rub into the fish, marinate a few hrs in the fridge and cook as desired).
6
I will post various recipes using this lovely paste.