EROS PISTA _ HUNGARIAN CHILI PASTE
Eros Pista is a chili paste we use quite often around here and searching for the recipe I was quite surprised by its simplicity.I was used that I had to boil the sauce,but this version is much easier. Work with gloves,stay away from the eyes and work near an open window.
Provided by littlemafia
Categories Sauces
Time 15m
Yield 1 jar, 1 serving(s)
Number Of Ingredients 2
Steps:
- Wash the chili peppers and cut them up,with seeds as well.
- Chop them in the food chopper with the salt and pour the sauce in a sterilised jar.
- Store in a cool place and refrigerate after opening.
Nutrition Facts : Calories 4500, Fat 49.5, SaturatedFat 4.7, Sodium 7988.9, Carbohydrate 991.1, Fiber 168.8, Sugar 596.2, Protein 210.4
IN THE BLACK CHILI PASTE
When you're not in port, or out of credits, and you've got a hankering to add The Heat and flavor to whatever is on the galley table, this basic paste is a good option for you. Because after all, dried chiles take up hardly any room or weight and you can always keep 'em around and make your own paste according to how gorram hot *you* like it, dong ma? (Recipe inspired by Joss Whedon's television show "Firefly" and movie "Serenity." Description is in character...) :)
Provided by Julesong
Categories Peppers
Time 35m
Yield 1 1/2 cup chili paste
Number Of Ingredients 3
Steps:
- Your chili paste will use whatever kinds and heat-scale of chiles that you like. The paste I make, my own self, uses mostly ancho chiles, a large, juicy, dark purple pod that came from in New Mexico on Earth That Was. I like the mild heat and smoky flavor. The guajillo peppers are good for that, too. Sometimes I add some chipotle or cascabel , or for extra heat. Other folks who like Earth That Was Chinese often use tien tsin peppers, or for Indian use sanaam or dundicuts. Of course, the fun part is coming up with your own combination that's perfect for you.
- Okay, first off, remember that you're going to be handling chile peppers. They're hot. It's up to you whether or not you get some gloves from the medic to do the job of keeping your hands covered, but I can tell you from experience that without them... forgetting about having made chili paste and rubbing your eyes or other sensitive nether parts later on can be painful. My own self, I wear the gloves.
- Let's do this thing! Go ahead and weigh out 6 ounces of your choice of dried chiles. Remove the stems and all the seeds and discard them.
- Put the cleaned chiles into a galley bowl and pour boiling water over them until they're covered. Let 'em soak for 30 minutes.
- Drain the water from the chiles (you can keep the water and use it with your noodles, iffen you like).
- Find the food processor or food mill in the galley and put the soaked chiles in there, then purée them thoroughly. If you use a processor, press the resulting puree through a sieve to get a totally smooth paste. If you use a mill, it'll come out as a smooth paste from that. You'll have about 1 1/2 cups of chili paste.
- Get yourself a clean jar with a tight lid that's large enough and put the paste into it, then pour some vegetable oil over so that there's a couple of centimeters oil on top of the paste. The oil helps preserve the paste and it'll keep several months in the fridge this way. Without the oil, it'll keep for about 14 days.
- There, now you've got yourself your own Heat. Experiment with different kinds of dried chiles you find in port, and enjoy!
- Note: this recipe is included in the cookbook "Big Damn Chefs: The International Browncoat Charity Cookbook" and is my own recipe. "Big Damn Chefs" is available at BigDamnChefs.com and is a collaborative charity project. It is collection of recipes submitted by fans (also known as Browncoats) of Joss Whedon's "Firefly" television show.
Nutrition Facts : Calories 367.4, Fat 6.6, SaturatedFat 0.9, Sodium 103.2, Carbohydrate 79.2, Fiber 32.5, Sugar 46.6, Protein 12
CHILI PASTE
This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!
Provided by Lacy S.
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
- Add more spices if desired.
- Let stand at least 30 minutes before using (it should thicken).
Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1
JAEW BONG--LAO CHILI PASTE
From vegetarianrecipesandcooking.com, for ZWT 9--"Jeows or dips are found accompanying sticky rice at every meal in Laos. This special chili paste is indigenous to the ancient city of Luang Prabang. We've removed the usual dried water buffalo skin in this recipe. Serve with sticky rice and fried khai pene, a Mekong river weed." Prep time includes time for garlic to dry and maturing time.
Provided by smellyvegetarian
Categories Easy
Time P3DT20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place chopped garlic on a pan and dry in sun for 1 day.
- Fry garlic in oil until brown and crispy. Drain.
- Pound garlic into a paste and combine with other ingredients, stirring until mixture is smooth.
- Place mixture in saucepan and cook over medium heat for 20 minutes until a paste has formed.
- Place in refrigerator covered for 2 days to mature.
Nutrition Facts : Calories 2482.5, Fat 14.1, SaturatedFat 2.4, Sodium 17306.8, Carbohydrate 548.4, Fiber 43.9, Sugar 218.2, Protein 96.7
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