Jaew Bong Lao Chili Paste Food

JAEW BONG--LAO CHILI PASTE

Jaew Bong--Lao Chili Paste image

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

Ingredients

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

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

THAI ROASTED CHILI PASTE (NAHM PRIK PAO)

Thai Roasted Chili Paste (Nahm Prik Pao) image

Nahm prik pao is traditionally made by roasting the chilies, shallots, and garlic over coal in charcoal stoves. At home, the ingredients are best grilled over a charcoal fire, but they may also be oven roasted, or cooked in a heavy skillet. Use in Tom Yum soup or anywhere you'd like a kick of smoky, chili pepper heat.

Provided by Cinnamon Turtle

Categories Peppers

Time 30m

Yield 1 1/4 Cups

Number Of Ingredients 8

Ingredients

1/2 cup small dried red chilies such as chiles de arbol, stemmed halved crosswise and loosely packed (about 32) or 1/2 cup chile, japones stemmed halved crosswise and loosely packed (about 32)
1/2 cup shallot, unpeeled, cut into chunks, about 3 ounces
1/4 cup garlic clove, unpeeled (8 - 10 cloves)
1/2 cup vegetable oil
3 tablespoons palm sugar or 3 tablespoons brown sugar
3 tablespoons tamarind juice
1 tablespoon soy sauce
1 teaspoon salt

Steps:

In a wok or a small, heavy skillet, dry fry the chilies over med-low heat until the darken and become fragrant and brittle, 3-5 minutes. Remove and transfer to a plate to cool.
Increase the heat to medium and dry fry the shallots and garlic, turning them occasionally, until they are softened, wilted, and blistered.
Stem the chilies and discard most of the seeds. Crumble the chilies into small pieces. Trim the shallots and garlic, discarding the peel and root ends, and chop coarsely. Combine the chilies, shallots, and garlic in a mini-processor or blender and pulse to a coarse paste. Add 1/4 cup of the oil and grind to a fairly smooth paste. Transfer to a small bowl and set aside.
Pour the remaining 1/4 cup oil into the wok or a skillet. Place over medium heat until a bit of the paste added to the pan sizzles at once, about 1 minute. Add the ground chili paste and cook, stirring occasionally, until the paste gradually darkens and releases a rich fragrance, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
Combine the sugar, tamarind, soy sauce, and salt in a small bowl and stir well. Add this mixture to the cooked chili paste and stir to combine. The paste will be quite oily, and must be well stirred before each use. Transfer to a jar, cap tightly, and refrigerate for up to one month. Use at room temp in recipes or as a condiment.

Nutrition Facts : Calories 983.1, Fat 87.4, SaturatedFat 11.3, Sodium 2677.4, Carbohydrate 50.8, Fiber 0.7, Sugar 30.7, Protein 4.8

MEET MERSANG (CHILI PASTE)

Meet Mersang (Chili Paste) image

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

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)

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

CHILI PASTE

Chili Paste image

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

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

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

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Jaew Bong Lao Chili Paste Food

JAEW BONG--LAO CHILI PASTE

THAI ROASTED CHILI PASTE (NAHM PRIK PAO)

MEET MERSANG (CHILI PASTE)

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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!

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