Ciba Chili Paste gets its name from its sticky, cohesive texture, which resembles freshly pounded glutinous rice cake (cíbā). Unlike dry chili flakes or smooth purées, it is a coarse, moist paste made by rehydrating whole dried chilies and pounding or grinding them together with fresh ginger and garlic, then slowly frying the mixture in oil until fragrant and glossy.
Continue reading “Cíbā Chili Paste (Cíbā Làjiāo, 糍粑辣椒) “
The more I cook Hunan food, the more I realize that some of its most distinctive flavors don’t come from complicated recipes. They come from the ingredients that Hunan cooks keep on hand. Duo Jiao (剁椒), chopped salted chilies allowed to ferment until they become tangy, savory and deeply aromatic, is one of those ingredients.
Continue reading “Making Duo Jiao: Hunan Fermented Chopped Chilies-Updated”
Chili oil is a condiment that can be used so many different ways, but it is indispensable when it comes to dumplings.
Continue reading “Step by Step Guide to Making Sichuan Chili Oil”
This is an amazing oil. Ginger and scallion oil is very common in Asia, but there are so many different recipes. I’ve tried quite a few, but I really like this one, and I’ve yet to find anything it doesn’t improve. It’s delicate and subtle, but still packed with flavor.
Continue reading “Flavorful Ginger and Scallion Oil Recipe”This Mojo marinade was a revelation to me. I got the recipe from a friend in Puerto Rico, but she said it was originally from Cuba. I decided to make a batch to marinade some meat for the grill and it was incredible.
As I often feature Chinese and Thai dishes on The Pasadena Chef, many readers have asked what ingredients they should keep on hand to prepare authentic Asian meals at home. A well-stocked pantry is the foundation of creating flavorful Chinese and Thai cuisine.
Continue reading “Essential Ingredients for Authentic Chinese and Thai Cooking”
Based upon the fact that the entire batch was eaten in one evening, I would say this is a thumbs up. There are so many types of salsa, but I find salsa roja asada particularly good, because the ingredients are roasted prior to combining.
Continue reading “Traditional Mexican Salsa: Roasted for Flavor”
This is so easy and you can make a fantastic chili paste that is healthy and free of any artificial ingredients. Most store bought brands have preservatives and chemicals. This one is just chili paste and nothing else.
Continue reading “Fiery Chili Garlic Paste Recipe from New Delhi”
This versatile dipping sauce called Nam Pla Prik or sometimes Prik Nam Pla is perfect with any Thai meal and great on Thai style omelettes, rice and noodles dishes, spring rolls and Gai Yang (Thai BBQ Chicken).
Continue reading “Nam Pla Prik-Authentic Thai Dipping Sauce”