Eros Pista Hungarian Chilli Sauce Food

EROS PISTA _ HUNGARIAN CHILI PASTE

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.

CHILI PASTE WITH GARLIC

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.

EROS PISTA (HUNGARIAN CHILLI SAUCE)

Steps:

• Wizz the chillies in a food processor until well chopped. Add salt (to taste) according to how spicy the chillies are (the salt tones down the heat of the chillies (slightly.

SPICY PEANUT NOODLES WITH SHRIMP

Steps:

• To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
• To prepare the shrimp, toss with 1/4 teaspoon salt.
• Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
• To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
• Sprinkle with chopped peanuts and cilantro.
• Serve with lime wedges, if desired.

AJI PANCA PASTE

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.

SPICY SOBA NOODLES WITH CHICKEN AND PEANUT SAUCE

Steps:

• Shave carrot lengthwise into thin strips using a vegetable peeler.
• Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
• Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.