* Exported from MasterCook *
Potsticker Chronicles Chili Paste - Asian
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
soybean oil -- (I prefer grapeseed or sunflower)
1/2 pound Asian dried red chili peppers
1/4 cup cocktail peanuts -- ground to a paste in a blender or food processor
1/4 cup grated carrot
Open the windows and turn the exhaust fan on high; otherwise, cooking this
recipe is like being teargassed.
Heat 3 Tablespoons oil to the smoking point in a wok. Add the chili
peppers and stirfry until darker red but not black, keeping in mind that
the chilies will continue to cook after you turn the fire off and remove
them from the heat. Put the stir-fried chili peppers in a blender or food
processor and puree. Add the peanut paste and grated carrot, and blend for
30 seconds to grind to a paste. No salt is necessary. Put in a jar and
pour in enough vegetable oil to cover the chili paste.
Optional: Add 1 or 2 teaspoons Sichaun peppercorns, which are fragrant and
not spicy, when stir-frying the chilies. This is the authentic chili paste
used in Sichuan, China. A tincture of Sichuan peppercorns was used for
anesthesia during the war, and, therefore, it is an acquired taste. If you
chew one, you will notice that it will numb your mouth.
If you don't want to go through all this trouble, just buy the
commercially prepared chili paste, sometimes labeled "chili sauce". I like
the straight chilli without garlic or beans, especially the ones from
China. Vietnamese and Thai chili pastes and sauces are too sweet and
contain tomatoe sauce. My recipes generally specify to use 1 teaspoon of
chili paste, which is usually qualified by "or to taste and tolerance". In
other words, use as much as you are comfortable with, even if it's just a
pinch.
Makes 1 to 1 1/2 cups (16 one tablespoon servings)
ChupaNote: replace the peanuts if sensitivity, is a concern, with another
nut
Cuisine:
"Chinese"
Source:
"Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
Chang Berman, 2004"
S(Formatted by Chupa Babi):
"May 2013"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 51 Calories; 2g Fat (31.8% calories
from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
7mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fat.
Nutr. Assoc. : 0 0 904405 0
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