Chili pasta – a detailed recipe for cooking.
The author of the recipe is Min Tsai – a professional chef, restaurateur, host and producer of cooking shows
Time: 20 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 stalks of lemongrass (lemon sorghum), chopped, only white part
- 6 heads of shallots, peeled
- 1 tbsp. l ground black pepper
- 2 chili peppers serrano
- 3 pcs. thai chili
- 6 cloves of garlic
- 2 tbsp. l chopped ginger
- 1 tbsp. l Sahara
- 1 tbsp. l salt
- 2 limes, squeeze the juice
- 1 tbsp. l Worcestershire sauce
- Rapeseed oil
Recipe:
In a food processor, mix all the ingredients. Add enough butter so that the paste mixes well, but remains thick. Add salt to taste, if necessary. Recipes with similar ingredients: lemon grass, ginger root, serrano pepper, sauce Worcestershire, lime juice, chili paste, shallots, garlic
