John Myers
Ingredients for 1 servings:
- 100 g red pepper, dried
- 4 small red chili peppers
- 5 g vegetable stock powder
- 2 tsp sugar
- 4 kaffir lime leaves
- 40 g garlic
- 2 tbsp lemon juice
- e.g. sunflower oil
- 2 tbsp sesame oil, light
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes
A flavorful seasoning paste, used by the teaspoon in sauces or as a side dish. Recipe from Szechuan, China.
Remove the stems from the peppers, if present, and cut them crosswise into approximately 1 cm long pieces. If the inside is gray and powdery, discard. Keep all the seeds. Wash the red chilies and chop them crosswise. Wash and dry the kaffir lime leaves, separate the leaf ribs, and chop the leaves in half. Squeeze the garlic cloves. Place all ingredients, from peppers to garlic, in a food processor (Moulinex or similar) and pulse for 2 minutes. Transfer the peppers from the food processor to a small saucepan and add enough sunflower oil to form a smooth mixture. Bring to a simmer over low heat and simmer for 3 minutes. Remove from the heat. Mix in the sesame oil and transfer the pasta to a sterile jar with a screw lid. Store in the dark and keep the paste covered with sunflower oil at all times. The paste will keep at room temperature for about 1 year. Note: This is a pepper paste that is found with various ingredients in many Asian countries. In principle, every family has its own recipe.
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