HOW TO MAKE THAI CHILI FLAKES (PRIK BON)
If you love cooking Thai or adding heat to your food, you need these homemade Thai chili flakes in your life. These chili flakes take just 10 minutes to make and they boast a stronger flavor and heat than any store-bought version you'll ever find!
Provided by Nart
Categories Condiments
Number Of Ingredients 1
Steps:
- Heat a pan over low heat (with no oil), add the dried chilies and stir continuously for about 5-7 minutes or until brown. Once done, the chilies should be a little shiny and darker in color but not blackened.
- Let the chilies cool completely. Then, grind in a blender or food processor until the desired texture is reached.
- Store in an airtight container and use within 1-2 months. (Thai chili flakes last longer than a few months but they lose their heat and flavor over time)
ROAST CHILLI SAUCE (PRIK BON PAT)
This dark, flavourful chilli sauce is a good accompaniment for rich Thai dishes. It is from David Thompson's authoritative book, Thai Food. Yield and prep and cooking times are approximate. Posted to serve with Recipe #269446, which was requested in the Asian Forum.
Provided by Leggy Peggy
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 6
Steps:
- Heat oil in a small saucepan.
- Deep-fry the shallots and garlic until golden. Remove and drain.
- Deep-fry the chillies. Remove and drain.
- Using a mortar and pestle, pound shallots, garlic and chillies into a coarse paste.
- Season with salt and sugar (if used), and thin with some of the deep-frying oil.
- The sauce should taste hot and salty.
Nutrition Facts : Calories 46.3, Fat 0.4, SaturatedFat 0.1, Sodium 938.7, Carbohydrate 10.1, Fiber 2.1, Sugar 2.6, Protein 1.8
THAI ROASTED CHILI PASTE (NAHM PRIK PAO)
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
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
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