* Exported from MasterCook *
Chinese Hot Chile Paste - Lajiao Jiang
Recipe By :by Jeffrey Alford and Naomi Duguid
Serving Size : 3 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 cup loosely packed dried red chiles -- (1 ounce), rinsed
3/4 cup boiling water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon peanut oil
1/4 cup minced shallots
1 teaspoon cider vinegar -- or rice vinegar
In a heatproof bowl, cover the chiles with the boiling water. Place a small plate on the chiles to keep them submerged and soak until pliable, at least 20 minutes or up to 2 hours.
Transfer the chiles and their soaking liquid to a blender and puree. Blend in the salt and sugar.
Make Ahead: The chile paste can be refrigerated for up to 3 months.
Makes 3/4 cup (12 one tablespoon servings)
There is no single chile paste (lajiao jiang) in China, any more than there is a single salsa in Mexico. It serves as an ingredient in the kitchen and as a condiment at the table. Having tried many bottled versions over the years, we can assure you that by far the best chile paste is the one you make yourself.
Cuisine:
"Chinese"
Source:
"Food&Wine, A Peak Experience in China, May 1998"
S(Formatted by Chupa Babi):
"May 2011"
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Per Serving (excluding unknown items): 104 Calories; 5g Fat (43.2% calories from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 728mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 926642 0 0 0 0 0 0
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