* Exported from MasterCook *
Vietnamese Roasted Chile Paste
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Sichuan peppercorns
1 Tablespoon annatto seeds
1/2 cup finely chopped shallots
1/2 cup canola oil
1/4 cup finely minced garlic -- about 8 cloves
1/2 cup red pepper flakes
1/3 cup ground bean paste
2 Tablespoons rice wine
2 Tablespoons sugar
2 Tablespoons light soy sauce
Combine the peppercorns and annatto seeds in a spice grinder (or use a
mortar and pestle) and grind coarsely. Set aside.
In a small saucepan, combine the shallots and oil over medium heat and
cook, stirring frequently, for about 6 minutes, until the shallots are
light gold. Add the garlic and cook, stirring frequently, for about 4
minutes longer, until the garlic and shallot are lightly browned.
Stir in the red pepper flakes and the peppercorn-annatto mixture, mixing
well. Add the wine, sugar, and soy sauce and continue cooking, stirring,
for 1 minute longer. Remove from the heat and let cool completely. Use
immediately, or transfer to an airtight container and refrigerate for up
to 3 months.
Makes 1 1/2 cups (24 one-tablespoon servings)
AuthorNote: Our roasted chile paste runs circles around store-bought
versions. The Sichuan peppercorns give it an almost floral, complicated
heat, punched up by red pepper flakes and mellowed out by the ground bean
paste. It's used as a condiment, added to dipping sauces, and used as an
ingredient in cooked dishes. If you are opting for store-bought, you'll
find it in glass or plastic jars, often labeled chile-bean or sate paste.
Look for a brand made without preservatives.
Cuisine:
"Asian"
Source:
"Vietnamese Home Cooking by Charles Phan, 2012"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 57 Calories; 5g Fat (71.8% calories
from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 904437 1299 20134 0 20130 0 0 0 0 0
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
