Meet Mersang Chili Paste Recipes

MEET MERSANG (CHILI PASTE)

Meet Mirsang is a Konkani word for a chilli paste which is used for marinating/coating Fish/seafood etc for shallow frying etc. Traditionally it is made with a powder called "Bafat Powder" but this powder is usually only found in Mangalore and the surrounding areas.... and therefore most people will not be able to find it. You could make your own (see my recipe)...you wouldnt be sorry! I will post more recipes using this powder :-) We've also used it to marinate meats and such to grill. It can even be used on some veggies to be fried etc! for the ginger and garlic pastes, I simply run fresh garlic and fresh ginger over a fine microplane to get a smooth paste. You may need more or less vinegar to make a smooth paste. It should NOT be powdery at all... but a smooth paste. Be sure not to make it runny either. This will store beautifully for a long period of time in a jar or airtight container in the refrigerator. The more you want to store, the more you make. This makes enough for several uses.

Provided by love4culinary

Categories Asian

Time 10m

Yield 1 batch

Number Of Ingredients 6

Meet Mersang (Chili Paste) image

Steps:

First combine all dry ingredients.
Add the pastes and stir a bit.
THen add vinegar a tablespoon at a time until a smooth but thick paste forms (see photo to get an idea).
Store in airtight container in refrigerator and it will last for a long time.
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).
I will post various recipes using this lovely paste.

Nutrition Facts : Calories 121, Fat 5.4, SaturatedFat 1, Sodium 7283.7, Carbohydrate 20.2, Fiber 11.1, Sugar 2.5, Protein 4.2

Ingredients

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)

SATE BABI (OR AYAM)

This is what we call a sweet sate and the chili paste that I add does not really belong in this recipe. Can be made with chicken breasts and then it is called Sate Ayam. Here it usually served with a ketjap peanut sauce and prawn crackers, it can be an appetizer, snack or a side dish when part of an Indonesian rijsttafel. If you cannot get the sweet soy sauce, use regular and add some brown sugar. Marinating time is not included.

Provided by PetsRus

Categories Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Sate Babi (Or Ayam) image

Steps:

Cut the pork up, into cubes.
Make a marinade from the remaining ingredients.
Add the meat and leave to marinate for 30 minutes minimum.
Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
Baste with the remaining marinade during cooking.

Nutrition Facts : Calories 219.5, Fat 6.4, SaturatedFat 2, Cholesterol 110.7, Sodium 91.5, Carbohydrate 3, Fiber 0.8, Sugar 0.8, Protein 35.7

Ingredients

1 1/2 lbs pork tenderloin (or chicken breasts)
1 small onion, grated
1 -2 garlic clove, crushed
1/2 cup ketjap manis, sweet soy
salt
white pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 tablespoon lemon juice
1 -2 teaspoon sambal oelek (optional) or 1 -2 teaspoon chili paste (optional)

AJI PANCA PASTE

Make and share this Aji Panca Paste recipe from Food.com.

Provided by Wendy H.

Categories Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 3

Aji Panca Paste image

Steps:

Stem and devein the ajies (keep some veins if you want a very spicy paste).
Toast in dry skillet over high heat for a few minutes, then blanche.
Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
Push the mixture through a fine sieve.
Discard any remaining skin and veins.
Prep and cooking time is estimated.
Recipe from The Art of Peruvian Cuisine by Tony Custer.

Nutrition Facts : Calories 240.4, Fat 27.2, SaturatedFat 3.5

Ingredients

2 tablespoons vegetable oil
1 lb aji panca chile, dried
water

CHARGED-UP CHILLI PASTE

An ultra-hot chilli tomato relish that we like as a dip for vege chips. It can also be used in stir-fries, BBQ's, sauces, marinades etc.

Provided by VegeMight

Categories Vegetable

Time 10m

Yield 1/2 cup

Number Of Ingredients 9

Charged-up Chilli Paste image

Steps:

Puree chillies in blender (including seeds).
Transfer to saucepan.
Add remaining ingredients and stir over low-medium heat until sugar dissovles.
Place relish into sterlised jar, or dip bowl.
Increase qty of herbs if using fresh.

Nutrition Facts : Calories 665.3, Fat 5.2, SaturatedFat 0.7, Sodium 4161.2, Carbohydrate 148.6, Fiber 25.4, Sugar 96, Protein 31.9

Ingredients

12 small red chilies
1/2 cup tomato paste
1 tablespoon soy sauce
1 garlic clove, crushed
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon parsley

BREADED CHILI SHRIMP

This is a delicious recipe my mother-in-law shared with me, along with her recipe for Meet Mersang (konkani for chili paste).

Provided by love4culinary

Categories Asian

Time 3h5m

Yield 20 tiger prawns, 4 serving(s)

Number Of Ingredients 11

Breaded Chili Shrimp image

Steps:

Take your peeled, deveined and cleaned prawns with tails left on and make sure they are dried off.
Rub them with the meet mersang (dont use a lot, just rub it into the prawns not leaving clumps of paste behind, but a nice rubbed in color).
Place in a bowl, cover it, and refrigerate for 2 hours or so.
After two hours, make your batter.
Take your corn starch, ap flour, salt and pepper and combine.
add egg white, and then start adding milk, whisking vigorously until you have created a thin but not watery batter (you will use this batter to dip the shrimp in, to then coat with bread crumbs.
Heat your oil for deep frying.
After you have created your batter, take your shrimp out of the fridge, and one by one dip into the batter and then coat in bread crumbs completely, and make a single layer of the shrimp on a plate to begin frying.
After they are all coated, begin, in batches, frying the shrimp.
This will take only a couple of minutes per shrimp.
Fry them until a deep golden brown on the outside.
Drain on papertowels and keep them close to the stove covered to keep warm til all prawns are fried.
Serve with condiments of your choice and enjoy!

Nutrition Facts : Calories 270.7, Fat 2.7, SaturatedFat 0.6, Cholesterol 45.6, Sodium 395.4, Carbohydrate 47, Fiber 2.1, Sugar 2.6, Protein 12.8

Ingredients

20 tiger shrimp, deveined, shelled, tails left on (you can also use larger shrimp)
1 -2 tablespoon chili paste (Meet Mersang, see my Meet Mersang (Chili Paste))
1/2 cup cornstarch (corn flour to the rest of the world outside of the US)
2 tablespoons all-purpose flour
1 egg white
salt, to taste
pepper, to taste
1/8 teaspoon baking soda
milk, enough to make a batter with the cornstarch, not watery but thinner, not too thick
1 1/2 cups homemade breadcrumbs
oil, for deep frying

THAI CHILI PASTE

This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum.

Provided by Rhiannon and Matt

Categories Curries

Time 15m

Yield 1 batch

Number Of Ingredients 10

Thai Chili Paste image

Steps:

Put water in a bowl.
Crumble the dried chilis into it and let soak for 30 minutes.
Then put them and the water into a blender, and add the other ingredients.
Blend until smooth.

Nutrition Facts : Calories 287.3, Fat 2.8, SaturatedFat 0.3, Sodium 54.1, Carbohydrate 64, Fiber 7.7, Sugar 14.3, Protein 12.3

Ingredients

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

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

Jaew Bong--Lao Chili Paste image

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

Ingredients

1/4 cup ground galangal
1/2 cup chili powder
2 lbs garlic, peeled and minced
1 cup soy sauce
1 cup sugar

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

Chili Paste image

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

Ingredients

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

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