As seen in Blue
Ginger: East Meets West Cooking with Ming Tsai
By Ming Tsai and Arthur Boehm
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| Ancho
chile powder |
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Based on ground dried ancho chile,
this spicy blend can also contain such ingredients as dried oregano
and cumin. I prefer ancho chile powder to other kinds because of its
deep flavor and attractive color. |
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| Achiote,
fresh and achiote powder |
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Sometimes called annatto, these
brick-red seeds, taken from a tropical tree, have long been used to
color foods. As a seasoning these provide a pleasingly musty flavor.
Buy achiote, if you can, in compressed, bouillion-cub-like form.
Available in Mexican and Latin American markets, this is actually a
mixture of the seeds of other spices and vinegar. If not available,
use powdered achiote. |
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| Chipotle
in adobe sauce |
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This canned condiment consists of
dried, smoked jalapenos in a tomato, onion, paprika, and vinegar
marinade. I like to puree the mixture and use it as a smoky-spicy
ingredient in soup, dumplings, and sauces. Chipotle in adobo comes
in 2- to 3- ounce cans. It’s wise to puree an entire can, use what
you need, and store the rest for future cooking or use an
accompaniment to burgers, ribs, or similar dishes. The puree will
last for months. |
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| Jalapeno
chiles |
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The most commonly used chile in
Mexican cooking, jalapenos are on average 2 inches long and about 1
inch in diameter. Dark green in color, they range in heat from hot
to very hot. Fresh jalapenos are widely available. |
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| Sambal
oelek |
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There are many hot chile pepper
pastes used as table condiments in China and Southeast Asia; sambal
oelek is the most common and most popular. Containing chiles, salt,
vinegar, and sometimes garlic and tamarind, the fiery paste gives
food a powerful flavor boost. Store sambal oelek in the
refrigerator, where it will last indefinitely.
Available
in Ming's Pantry |
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| Serrano
chiles |
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These slender green chiles, about 1
1/2 inches long, are a staple of Mexican cooking. They have a
pronounced heat and fresh chile taste. Greenish yellow or red
varieties are sometimes available. |
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| Sriracha |
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A smooth, spicy, garlicky Vietnamese
chile puree. |
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| Thai
bird chiles |
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Also called bird’s eye chiles and
bird peppers, these are especially fiery, tiny Thai peppers used
both fresh and dried. Their name derives from the belief that they
were harvested originally by birds who were said to enjoy them! Red
or green and bullet-shaped, the peppers should be used with care.
Available
in Ming's Pantry |
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