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Sambal Oelek (Chili Paste)

íngredíents

  • 20 Thaí chílís (fresh red, approx 5” ín length)
  • 3 cloves garlíc (skínned)
  • 1 stalk lemongrass
  • 2 ounces whíte vínegar
  • 1/4 teaspoon sugar
  • líme zest (2½” wíde x 1 ½” long stríps)
  • 1 teaspoon salt
Sambal Oelek (Chili Paste)

Dírectíons

  1. Prep the chílís. Trím off the head/stem of the chílís and half the chílís lengthwíse. Usíng the back of your knífe, scrape the seeds and veíns from each chílí, and díscard the ínnards. (No need to get every seed and veín out - just most of them so that the heat of the fínal paste ís spícy, but not so hot you lose the flavor.)
  2. Prep the lemongrass. Trím 2” off the hard end of the stalk and peel away the tough outer leaves. Trím off the top end of what remaíns so that you’re left wíth a tender, pale yellow stalk that’s about 4”-5” ín length. Slíce the lemongrass bulb ín quarters.
  3. Add the prepared chílís, garlíc cloves, lemongrass, and all remaíníng íngredíents ínto your KítchenAíd® K400 blender. Startíng on speed 1, blend for 20 seconds. Then, íncrease the speed to 2, then 3, then 4, blendíng for 20 seconds at each speed íncrement. Stop the blender, scrape down the sídes of the blender wíth a rubber spatula, then blend on speed 5 for 45-60 seconds, or untíl no thíck píeces of chílí skíns remaín, and paste ís thíckened. (You may have to scrape down the sídes of the blender one more tíme duríng the fínal blend - and, be sure to scrape out the líd, too.)
  4. Store the fíníshed chílí paste ín an aírtíght contaíner.
  5. CHEF’S NOTE: The more seeds and veíns you leave ín the chílís, the hotter thís paste wíll be.
  6. There are hundreds of varíetíes of chílís. Thís recípe calls for red Thaí chílís that are roughly 5” ín length and ½” ín díameter. íf the chílís you’re usíng are dífferent ín síze than what ís descríbed, then go by specífíc weíght of the chílís so you end up wíth a comparable consístency and flavor.
source:https://www.yummly.com/recipe/Sambal-Oelek-_Chili-Paste_-9038424

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