CHINESE CHILI PASTE WITH GARLIC RECIPES
CHINESE CHILI PASTE WITH GARLIC & GINGER RECIPE - FOOD.COM
Spicy sauce made from soybean paste, hot pepper, oil, garlic, and ginger; used as an ingredient in Chinese cooking and as a condiment. Store, tightly covered, in the refrigerator.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat an 8-inch skillet over med-high heat; add oil when skillet is hot.
- Stir in bean sauce, red pepper, sugar, garlic, and ginger.
- Reduce heat to low, and cook, stirring frequently so it doesn't burn.
Nutrition Facts : Calories 180.6, FatContent 14, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 1.4, CarbohydrateContent 14.9, FiberContent 0.6, SugarContent 12.9, ProteinContent 0.4
CHILI PASTE WITH GARLIC RECIPE - FOOD.COM
Make and share this Chili Paste With Garlic recipe from Food.com.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine chilies, sesame seeds, garlic& water.
- Heat oil in small saucepan.
- Test oil by dropping in a few Szechwan peppercorns.
- (It should sizzle but not burn).
- Pour hot oil over chili mixture.
- Cool& strain off the oil.
Nutrition Facts : Calories 174.2, FatContent 18.6, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 2.3, CarbohydrateContent 2.7, FiberContent 1, SugarContent 0.8, ProteinContent 0.5
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- Use immediately or cool, cover tightly, and refrigerate for up to two days. Just before serving, taste and adjust seasoning if necessary.
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CHILE GARLIC PASTE RECIPE - NYT COOKING
If you’re looking for more heat without the characteristic smokiness of the chipotle, just add a few ordinary dried red chiles.
For Mexican-style chile paste, add a bit of cumin, and some oregano or epazote. With good curry powder or garam masala you’d produce the kind of paste you see in northern India. You can make a blend similar to harissa, the classic paste from North Africa, by adding coriander and cumin. If you use fresh herbs or aromatics (including garlic), refrigerate the finished paste and use it within a day or so for maximum freshness and oomph. If all your seasonings are dried, the paste will last a couple of weeks at least.
Remember this, though: Chiles can burn. If you have rubber gloves, use them. If not, every time you touch a chile, wash your hands with warm soapy water several times and be careful not to touch your eyes. The heat belongs on the table.
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Cuisine not set
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