| Asian Condiments ~ Dips, sauces, pastes, and other homemade condiments for use in Asian and Oriental dishes. Many of these condiments can be found in Asian/Oriental markets. Chile Paste 25 red chiles cut into small pieces ~ Found in Asian Markets 15 shallots, finely chopped 10 cloves garlic, finely chopped 1 tsp salt Put all ingredients into a mortar and using the pestle pound until you have a smooth paste. Put in a jar with a tightly closing lid. Store in refrigerator. Coriander Paste ½ cup coriander root, minced ½ cup garlic, minced ½ tbsp white pepper ~ same as black pepper with the black out shell removed 1 tsp salt Place everything in a mortar and pound until you have a smooth paste. Store in a tightly closing jar in the refrigerator. Fried Garlic ½ pound garlic, minced 1½ cups oil Heat oil in a wok. Stir-fry garlic until light brown. (Do not allow to burn). Remove from heat. Cool, keep in a tightly closing jar. Nampla Prik ~ Chile in Fish Sauce ~ Thailand ½ cup red chile (see above), finely chopped ½ cup nampla (fish sauce) Thai=nampla, Cambodia=tek tri, Filipino=patis, VietNam=nouc mam 1 tablespoon lime juice Combine all ingredients and keep in a tightly closed jar, refrigerate. Red Curry Paste 1 tbsp coriander seeds 12 red chiles ½ tbsp chopped magrood rind ~ magrood rind is an Asian form of lime. 2 tbsp lemon grass, chopped 1 tbsp chopped lengkuas 2 tbsp chopped shallots 2 tbsp chopped garlic 1 tbsp shrimp paste found in Asian Markets (see below) 1. Brown the coriander seeds over low heat (no oil). Cool and pound with mortar and pestle. Set aside 2. In a mortar and pestle, pound remaining ingredients into a smooth paste. Then mix with pounded coriander seeds. Cornflour (cornstarch) Paste 1. Combine 4 parts cornstarch with 5 parts water, mix until smooth Sambal Ulek ~ Similar to Finadene from Guam ½ pound red chiles, stems removed ½ tbsp salt ½ cup vinegar dissolved in 1/2 cup lukewarm water Steam the chiles for 10 minutes. Place in a mortar and pound until smooth. Add dissolved vinegar. Cool. Keep refrigerated in a tightly closed jar. Panang Curry Paste 20-30 red chiles, dried, remove stems & seeds 2 tbsp shallots, chopped 2 tbsp garlic, chopped 2 tbsp lemon grass, very finely sliced (into rounds) 2 tbsp cilantro root (coriander root) 2 tbsp freshly roasted peanuts, chopped 1 tbsp grated lengkuas also known as galangal and kha 1 tsp coriander seeds, toasted 1 tbsp shrimp paste, also known as terasi, or kapi In a food processor, or using a mortar and pestle, mix all ingredients making a fine paste. Store in the refrigerator in a tight closing jar, the paste can also be frozen. Hoisin Dip This sauce needs no cooking and is very easy to make - try it with egg rolls. 4 green onions 1½ inch fresh ginger root 4 fresh red chiles (pictured above) 2 garlic cloves 4 tbsp hoisin sauce ½ cup pasata (tomato sauce) 1 tsp sesame oil (optional) 1. Trim and discard the green ends from the onions. Slice (diagonally) the white parts very thin. 2. Peel and finely chop the ginger. 3. Cut the chiles in half lengthwise and remove the seeds. Slice into very thin long strips. 4. Mix all ingredients together....serve within an hour. Finadene Sauce ~ A hot sauce from Guam - similar to the Indonesian Sambal Ulek 10 to 12 Hot Peppers 1/3 cup soy sauce ½ cup lemon juice ½ cup chopped onions Using a mortar and pestle mash hot peppers, add soy sauce and lemon juice; continue until you have a smooth sauce. The onion may be added with the peppers or some folks like to mince and add separately, just before serving. Keep in the refrigerator. Yield 1 scant cup. Nam Prik Kiga 12 tbsp Thai chile peppers, sliced thinly 4 tbsp shallots (or small red or purple onions), sliced thinly 2 tbsp garlic, sliced thinly 3 tbsp cilantro (fresh coriander), chopped 1 tbsp lime juice 1 tbsp fish sauce Sauté the chile, shallots and garlic in a little hot oil. After the mixture cools, purée in a food processor or mortar and pestle. If the cilantro and onions are added at the last minute the mixture will keep for several weeks in the refrigerator. Bagoong Alamang 2 cloves garlic crushed 1 small onion sliced 1 small tomato sliced 4 tbsp alamang Sauté garlic, onions and tomato in a little oil. Add alamang. Sauté for another minute. |
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