Chili Paste First Attempt

https://linsfood.com/homemade-chilli-paste-a-very-handy-basic-recipe

I tried the above recipe on a day off from work, and after looking at the two packages of dried chilies on our counter for several weeks. Below are some pictures and descriptions of my first attempt at making homemade chili paste. 

First off, since this was my first attempt, and I wanted to make a less hot chili paste, I tried hard to remove all the seeds and ribs from the dried chilies. I used two packages of dried New Mexico chili pods from Fred Meyer’s.  I think I was mostly successful. I did boil and then simmer just the seeds and ribs in water for about an hour, but dumped it out because I couldn’t think of a use for chili water. 

I used the longer cooking method, simmering the paste for just over 90 minutes. The color did change (darken), as you may be able to see from the pictures below. I had just blended all the ingredients, when I saw the onion sitting on the counter. I tasted the paste without the onion, and then cut up and added the onion. I kind of liked the taste of the paste without the onion, but I wanted the first attempt to be as true to the recipe as possible. I may leave out the onion next time. 

I used a whole bulb of raw garlic. I like to roast garlic, and my wife likes to eat roasted garlic, but there was not roasted garlic in the fridge. I am curious to know how roasted garlic would change the final flavor of the chili paste. 

I used 5 roasted salted macadamia nuts, a couple pinches of brown sugar (no white sugar in the house), and some pink sea salt. 

As the chili paste simmered, the liquid did cook off, but not as much as I thought it would. The color darkened, and the flavor became more intense. In my mouth I could taste the dueling flavors of the garlic, onion, and chilies.  

I think the first attempt was a success. I know I didn’t use the exact amounts of ingredients, because that’s not how I cook. We’ll see how it tastes in vegetable stir fry.

Thank you for posting this recipe Azlin.

Chili paste just after boiling, now on simmer

The chili seeds

Chili paste after 90 minutes of simmering

Crispy Baked Eggplant

Crispy Baked Eggplant

Serving Size: 4-6 servings

Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house.   Small or baby eggplants are ideal for this recipe. They don’t have the bitter, watery characteristic of larger eggplants, and the thinner diameter allows for bite-size rounds that make perfect poppers whether served as an appetizer or side dish. 

• 2 pounds small to medium-size eggplant (about 6 depending on exact size)
• 2 large eggs
• 3/4 cup finely grated Parmesan cheese
• 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option, or a combination is tasty also)
• 1 teaspoon dried Italian Seasoning
• 1/2 teaspoon each kosher salt and freshly ground pepper
• Olive oil, for baking sheets (I have not used olive oil yet when I cook these)
• Optional: marinara sauce for dipping (add a bit of Sriracha sauce for kick)

1. Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
2. In a shallow bowl, whisk together the eggs. In another bowl (a pie plate works well), combine the panko and/or Rice Chex crumbs, Italian seasoning, salt and pepper.
3. Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
4. Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices, add parmesan cheese, and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
5. Remove from the oven, and serve as is or with a side of marinara sauce for dipping.

Notes

If you’d like to try this recipe with larger eggplants, I recommend layering slices in a colander and adding salt to each layer. Allow the excess moisture to drain for 45-55 minutes, and then blot dry and proceed as directed. Catsup mixed with horseradish sauce is good.

Tastes best right out of the oven after cooling for 3-4 minutes.