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Chili

The document provides 3 recipes for chili sauces. Recipe 1 simmers chili peppers, garlic, and dried shrimp for 20 minutes until most liquid evaporates. Recipe 2 browns chopped chili and garlic in oil over low heat. Recipe 3 combines Thai chilies, garlic, onion, sugar, ketchup and water or cornstarch to make a red chili sauce. The recipes vary in ingredients but all involve cooking chili peppers in oil or liquid to make hot sauces.

Uploaded by

MyQueen Kiwen Silvosa
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© Attribution Non-Commercial (BY-NC)
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Download as DOCX, PDF, TXT or read online on Scribd
35 views

Chili

The document provides 3 recipes for chili sauces. Recipe 1 simmers chili peppers, garlic, and dried shrimp for 20 minutes until most liquid evaporates. Recipe 2 browns chopped chili and garlic in oil over low heat. Recipe 3 combines Thai chilies, garlic, onion, sugar, ketchup and water or cornstarch to make a red chili sauce. The recipes vary in ingredients but all involve cooking chili peppers in oil or liquid to make hot sauces.

Uploaded by

MyQueen Kiwen Silvosa
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Recipe #1 Ingredients:

o o o o

1/8 kilo Chillies (siling labuyo) 3 tablespoons cooking oil 2 cloves garlic, peeled and minced Dried shrimp or meat finely chopped or grind (adds more flavor but optional) Cooking Instruction:

Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Recipe #2 Ingredients:

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1 cup red chili chopped finely 1 cup garlic chopped finely 1 2 cups cooking oil Cooking Instruction:

Place in a saucepan, heat very slowly on low flame till everything browns, stir occasionally. Recipe #3 Ingredients:

o o o o o o

Thai Chili or red siling haba 10 pcs. Oil half cup or depending on your likeness. Garlic half cloves or more, pounded and minced Onion 1 medium, minced. Sugar 2 Tbsp or depends on your taste Catsup to taste and to add redish color Procedure Put oil in a pan or a wok then place garlic and onion, then add chili and let it cook then put some sugar on it and catsup. You may opt to add a little water so as not to dry up your sauce or better yet, you can dissolved 1 tsp of cornstarch on a half cup of water and add it on the mixture while stirring to avoid getting too sticky. Once you think that the consistency is enough turn the heat off. Always try tasting your sauce so you can asses if you are lacking on one ingredients. Tip: Never boil and drain the chili it will lessen the anghang. The anghang is being released by the seeds of the chili if you boil them the oil coming from the seeds will just mix into the water and will lessen the hotness.

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