Chinese Fried Red Chili Sauce

Thursday, March 24, 2022



 Ingredients:

  • 1/2 cup of Chinese black fermented beans
  • 6 cloves garlic, grated into a paste
  • 2 tbsp ginger, grated into a paste
  • 1 cup red chili flakes
  • 2 tbsp dark sesame oil
  • 2 cups peanut oil
  • 1 tbsp salt

Start by adding the fermented black beans, and any remaining garlic ends into a food processor. Pulse until it is nice and fine.

Add the oil to a saucepan on medium-low heat. Add in the ginger, garlic, and fermented beans, along with the red chili flakes. Give a good stir, and cook for about 30 minutes, making sure the oil mixture stays at about 225 degrees. Once cooked at that temperature for 25 minutes, remove from the heat and let cool.

Once cooled, stored in a sealed tight container.

Lao Crispy Rice Salad – Nam Khao

 

INGREDIENTS
  

  • 3 cups of jasmine rice cooked, and cooled
  • 2 whole eggs beaten with 1 tbsp soy sauce
  • 2 cups of ground pork cooked, and cooled
  • 3 tbsp red curry paste
  • 1 cup coconut flakes
  • 1 tbsp palm sugar
  • 1 tsp salt
  • 1/2 cup of shallots thinly sliced
  • 1 whole lime
  • 1/2 cup of roasted peanuts
  • green cabbage leaves
  • 1/2 cup of fresh mint
  • 1/2 cup of fresh cilantro
  • 1 tbsp red chili flakes reduce for less heat
  • 1/2 cup of nam fermented pork, chopped
  • Thai bird chilies optional
  • 2 cups of cooking oil

INSTRUCTIONS
 

  • Start by combining your cooled rice, the eggs with soy sauce, curry paste, salt, sugar, cooked ground pork, and coconut into a mixing bowl. Making sure everything is combined, form into baseball sized balls.
  • Next, heat the oil and let it come up to about 350 degrees. Add one ball at a time, and cook until completely golden brown. Remove with a slotted spoon, and let it rest on a paper lined plate to drain any excess oil.
  • Repeat with the remaining balls.
  • During this time, prepare the remaining ingredients into a serving bowl.
  • Take the crispy rice balls, and break apart into bite-sized pieces, adding them into the mixing bowl. Once all of the balls have been taken apart, mix everything together.
  • To plate, add a mound of the nam khao to a serving plate, and serve alongside cabbage or lettuce leaves, fresh lime, and whole Thai bird chili peppers.
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