The pasta of the pits is one of the indispensable ingredients of the most popular soup in Asian cuisine. It is used as a basis for a lot of hot sauces, and also add to other dishes. You can, of course, buy the product in the retail chain, but it's even easier to prepare it at home. Moreover, it is absolutely not difficult to do this, it is only necessary to know the composition of the paste that volume and some subtleties of the formulation and technology of its creation.
Pepper Pasta for Tomato Soup - recipe
Ingredients:
- peppers of red chilli medium size - 10 pcs .;
- garlic large head - 1 pc .;
- onion bulb - 85 g;
- grated ginger root - 5 hours spoons with a small slide;
- olive oil of the first pressing - 55 ml;
- salt sea - 3 tsp.
Preparation
Having prepared all the necessary components for pasta in the pit, and putting rubber gloves on our hands, we can proceed directly to its preparation. We rinse the pods of red chili under the cool running water, dry them, cut them along into two halves and remove the seeds along with the pedicels. Now cut the pepper pulp into cubes as small as possible. In the same manner shinkuem peeled bulb and cut into plates garlic teeth. A ginger root grind on a melon grater.
Now in a frying pan warm up the olive oil of the first pressing and lay garlic in it. Pass the plates to a slight browning and catch temporarily on a plate. In the same way we do with the cubes of onions. Now in the fragrant oil spread the chili and fry it with continuous stirring until soft. Now return the onion and garlic to the frying pan and let the ingredients together for a few more minutes, stirring frequently.
It remains only to cool the roasted mass a little, slaughter in a blender until a puree texture is obtained and salt to taste. Such a paste can be perfectly stored in a refrigerator in a glass closed jar for half a year.
Such a basic recipe for pasta in the pits is often supplemented when cooking with galangal, lime and lemon grass. But most often it is done if the paste is used as a basis for Thai soup and nothing else. After all, these components are invariable components of it. And for the preparation of sauces and the addition of pasta in other dishes it is better to stay on the original version.
The use of pasta in volumes is not limited to Thai food. Having supplemented it with the usual home-cooked dishes, you will be pleasantly surprised by their new interesting taste. The main thing - take into account the severity of the product and use it little by little.