Asian Chili Hot Oil Sauces 辣椒醬
By Ellen L. Published: 2015-09-06
We reviewed the cookbook The Asian Kitchen - Fabulous Recipes from Every Corner of Asia by Kong Foong Ling (see our cookbook review here) and here we present the recipes that we used in our review. As you can probably see we decided to make a smorgasbord of Asian Chili Hot Sauces, one from each of three different countries. What a fun idea it turned out to be! Easy to make, gorgeous to look at. And best of all, you can travel around the world with the tip of your tongue, all while eating a home cooked meal!
Chinese Chili Oil Recipe 辣椒油
3/4 cup peanut oil (175g)
1 tbsp Sichuan pepper
2 dried chilis, chopped
Heat the wok and add in the oil. When the oil is hot add in the chopped chilies and sichuan peppers. Cook over low heat for 10 mins. When cooled to room temperature, put in a sterilized covered glass jar. We decided to keep the chilies and pepper in but if you like you can strain them out after 3 days and just keep the chili oil.
Store in a sterilized covered jar in a dark, cool closet for up to 6 months.
Verdict: A very spicy yet fragrant chili oil with flowery overtones and a pleasant numbing effect.
Thailand - Shrimp Chili Paste Recipe
1/4 cup peanut oil
4 shallots, sliced
3 cloves garlic, sliced
1/2 cup dried shrimp (60g)
1/4 cup dried chilies (5g), chopped
2 tsp palm sugar
1 1/2 tbsp fish sauce
1 1/4 tbsp tamarind juice
Heat oil in wok. When oil is hot add in shallots and garlic and stir fry til golden. Set aside shallots and garlic and add the dried shrimp and chilies and fry til golden. Let mixture cool, add crumbled palm sugar, fish sauce and tamarind juice, then blend until smooth. If too dry while blending add a bit of oil.
Store in sterilized covered jar in a dark cool closet for up to 6 months.
Verdict: Medium spicy with a quite chewy, deliciously meaty texture bursting with flavors. Reminds us of XO sauce.
Indonesian Sambal Trasi -Chili Sauce with Dried Shrimp Paste Recipe
4 finger length red chillies, deseeded
1 tbsp dried shrimp paste, trasi, dried roasted
1 tbsp palm sugar
1 tbsp lime juice
Grind all the ingredients into a smooth paste with your blender. We used wet shrimp paste instead of dried shrimp paste as we couldn't locate dried shrimp paste so our chili sauce turned out more liquidy instead of with paste like texture. But I think the taste is the same.
Keep in a sterilized covered jar in the fridge.
Verdict: The pungent aroma and taste of the shrimp paste is the initial sensation, then the heat of the chillies sneaks up and really kicks in. Very spicy.
|See our cookbook review here!|
More Saucy Bites from The Hong Kong Cookery:
Boiled Fresh Octopus fresh boiled octopus
Chinese Pan Fried Fish with Sauce Fried Red Fish