Cooking is an art, a great meal takes time, commands respect, it offers the eater taste, aroma, and lots of love... a meal made from scratch as much as possible will make one consuming the morsels feel alive, for that compassion of the chef in what he or she does is felt by all involved. I can bet you any amount of money, if I put in front of you freshly made pesto for example, and also a bottle of pesto already made from the market with an expiration date on the jar, and made you smell it, the fresh one will be the champion all of the time. However most of us do not have the time and resources to make fresh all of the time, but when God permits us that chance to use fresh, we should, and we shall. For God wants us fresh, clean without blemish and sin?
Hmmm... let's do a fresh Thai Green Chili Paste shall we?
It is very easy, just have a food processor handy, make sure you paid your electric bill too for that food processor doesn't run on good looks from the chef.
RON'S THAI GREEN CHILI PASTE
1 stalk lemongrass
3 or 4 large Thai Chilis or Jalapeño will do
4 tbsp. minced round onion, red if you can
5 garlic cloves
1 1/2 inch ginger root, sliced thin
1/2 cup chopped cilantro leaves
1/2 cup fresh basil
1 tsp. ground cumin
1 tsp. pepper
1/2 tsp. ground coriander
3-4 tbsp. of fish sauce (use any Asian one you can)
1 tsp. shrimp paste
4 tbsp. lime juice or more
2 tbsp. brown sugar or agave syrup
3 tbsp. coconut milk or heavy cream
Put it in the processor, and pulse. Do not make it too smooth, just pulse to blend well.
Add this to beef dishes, noodles, or dips.
If making chili pastes is too time consuming, check the Asian marts for excellent ready made products that are utilized by many gourmet chefs, personal chefs, corporate chefs too, as well as of course the home chef.
Go to Temple of Thai website for more info on products available
www.templeofthai.com/food/chili_pastes/
The first bottle is Sriraja Panich Chili Sauce by Thai Theparos Food; the second bottle is a Sriracha Hot Chili Sauce which is widely used in the United States, and you can't go wrong by using any of these two popular brands even though they are red, it can add heat to the dishes that need it. Even in Spanish cooking, these are used.
Hmmm... let's do a fresh Thai Green Chili Paste shall we?
It is very easy, just have a food processor handy, make sure you paid your electric bill too for that food processor doesn't run on good looks from the chef.
RON'S THAI GREEN CHILI PASTE
1 stalk lemongrass
3 or 4 large Thai Chilis or Jalapeño will do
4 tbsp. minced round onion, red if you can
5 garlic cloves
1 1/2 inch ginger root, sliced thin
1/2 cup chopped cilantro leaves
1/2 cup fresh basil
1 tsp. ground cumin
1 tsp. pepper
1/2 tsp. ground coriander
3-4 tbsp. of fish sauce (use any Asian one you can)
1 tsp. shrimp paste
4 tbsp. lime juice or more
2 tbsp. brown sugar or agave syrup
3 tbsp. coconut milk or heavy cream
Put it in the processor, and pulse. Do not make it too smooth, just pulse to blend well.
Add this to beef dishes, noodles, or dips.
If making chili pastes is too time consuming, check the Asian marts for excellent ready made products that are utilized by many gourmet chefs, personal chefs, corporate chefs too, as well as of course the home chef.
Go to Temple of Thai website for more info on products available
www.templeofthai.com/food/chili_pastes/
The first bottle is Sriraja Panich Chili Sauce by Thai Theparos Food; the second bottle is a Sriracha Hot Chili Sauce which is widely used in the United States, and you can't go wrong by using any of these two popular brands even though they are red, it can add heat to the dishes that need it. Even in Spanish cooking, these are used.
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