Meet Mersang Chili Paste Recipes

MEET MERSANG (CHILI PASTE)

Steps:

• First combine all dry ingredients.
• Add the pastes and stir a bit.
• THen add vinegar a tablespoon at a time until a smooth but thick paste forms (see photo to get an idea).
• Store in airtight container in refrigerator and it will last for a long time.
• You can marinate fish in this (use a small amount and rub into the fish, marinate a few hrs in the fridge and cook as desired).
• I will post various recipes using this lovely paste.

CHILI PASTE

Steps:

• Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
• Add more spices if desired.
• Let stand at least 30 minutes before using (it should thicken).

CORIANDER,LEMON AND CHILLI PASTE

Steps:

• Remove the coriander leaves from their stems and place the leaves in a blender,add the rest of the ingredients and blend into a paste.

CHARGED-UP CHILLI PASTE

Steps:

• Puree chillies in blender (including seeds).
• Transfer to saucepan.
• Add remaining ingredients and stir over low-medium heat until sugar dissovles.
• Place relish into sterlised jar, or dip bowl.
• Increase qty of herbs if using fresh.

THAI ROASTED CHILI PASTE (NAHM PRIK PAO)

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.

EROS PISTA _ HUNGARIAN CHILI PASTE

Steps:

• Wash the chili peppers and cut them up,with seeds as well.
• Chop them in the food chopper with the salt and pour the sauce in a sterilised jar.
• Store in a cool place and refrigerate after opening.