ISO:Substitute for red chili paste?

[carolyn.1]

Hi All
I want to make Sichuan Shrimp, recipe from April 1998. It looks very yummy, I can't find red chili paste. I have looked at ALL grocery stores in my area. Of course I have bought all the other ingredients, so do you know a good substitute (if any) for this ingredient?
Thanks for your help.
Carolyn--

[Ralph]

Hi Carolyn!

Here's what Cook's Thesaurus (www.foodsubs.com) has to offer:

chile paste = Asian chile paste = chili paste = chilli paste Notes: This is a blend of hot chile peppers, garlic, oil, and salt that's commonly used in Asian cuisine. Includes: Chinese chile (or chili) paste = Szechuan chile (or chili) paste = Sichuan chile (or chili) paste = chile paste with garlic, Korean chile paste, and Vietnamese chile paste = tuong ot toi Vietnam = prik kaeng, which is hotter than the Chinese chile paste. See also separate entries for these other chile pastes: nam prik pao, chile bean paste, sambal oelek, and sambal bajak. Substitutes: hot sauce OR harissa OR crushed red pepper flakes (to taste; start with 1/4 as much) OR dried red chili peppers

You might want to try gourmet or ethnic groceries in your area, too.

[Jewel]

If you have a Cost Plus World Market anywhere near you, they have an AWESOME selection of Asian condiments and such. I found a Thai Chili Paste there, can't remember the brand, that is perfectly seasoned. I also believe Trader Joe's has Chili Paste. There's still a debate on whether Chili Paste and Chili Sauce are the same thing, but I've found that as long as the Chili Sauce looks quite thick and 'pasty' instead of pourable and runny, it will suffice! http://www.cookinglight.com/bbs/biggrin.gif

[carolyn.1]

Thank you so much Ralph and Jewel!

Jewel, we do not have a Cost Plus or Trader Joe's in my area. Not yet anyway. But thanks for the information.

Ralph, thank you for looking up this very informative information. I believe I may take some of the ingredients you mentioned and create my own paste. ie: crushed red pepper flakes, garlic, oil, salt.
I will fix this dish within the next few days-I'll be sure to let ya'll know how it turned out. http://www.cookinglight.com/bbs/smile.gif
Carolyn--

[carolyn.1]

Thanks for the tip Sneezles! I will keep that information. I have a "tips" category in my recipe box with this type of info.
Carolyn--

[buddie]

have you tried asian food stores. i found the chili paste at Top Foods in the international isle..

good luck

[carolyn.1]

Buddie, to tell you the truth I don't know where any Asian, ethic stores are located in my area?
Carolyn--

[sneezles]

Carolyn,
I often use the dried red chiles in Sichuan cooking, mostly because they are hotter than the chili paste and that's usually what I see in dishes at a Chinese restaurant!

[TheresaM]

Carolyn I found this recipe online and thought it sounded easy.

CHILE PEPPER PASTE
Makes about 1 cup

1 cup dried red chiles
1 cup boiling water
1 1/2 teaspoons salt
1 teaspoon sugar
1 1/2 tablespoons peanut oil
1 1/2 teaspoons cumin seeds,crushed
1/3 cup minced shallots
1 1/2 teaspoons cider vinegar

1. Rinse chiles, and place in a medium bowl. Add the water, and stir to wet all chiles. Weight the chiles with a small plate to keep them submerged. Let soak for at least 20 minutes or up to 2 hours.

2. Transfer chiles and soaking water to the bowl of a food processor or blender, and puree. Add salt and sugar, and process briefly to blend. Return to soaking bowl, and set aside.

3. Place a wok or heavy skillet over medium-high heat. When hot, add oil, and swirl it around. Add cumin, and cook for 30 seconds, stirring to avoid scorching. Add shallots, and cook over medium heat, stirring frequently, until softened and translucent, about 4 minutes. Add pureed chile mixture (be careful of spattering as it hits the hot pan), and bring to a boil, then cook, stirring frequently, until the sauce thickens slightly, about 5 minutes. Remove from heat, and stir in vinegar. Transfer for to a clean bowl to cool, then store, refrigerated, in a sterile airtight container for up to 1 week.

[carolyn.1]

Theresa,
Thank you sooo much, this looks very yummy and easy to do. Especially since it makes a fairly large amount to save for other dishes. I really like this type of condiment but it is new to my way of cooking. My cooking skills, knowledge has changed so much in the last year. I am a southern cook--you know fried chicken, chicken fried steak w/ gravy, rice & butter beans, mac & cheese..on & on & on.
Now, its pasta salads, greens other than iceberg!! Portibello mushrooms, grilled tuna steaks-get the picture?

Thanks to everyone for giving me the knowledge to change http://www.cookinglight.com/bbs/wink.gif
Carolyn--