chilli paste

Asian eggs

(300 grams) long-grain rice

(75 grams) unsalted peanuts

milliliters sunflower or peanut oil

eggs

coriander

Bean sprouts, chopped birdseye chilli & lime wedges to serve

tsp chilli flakes

tbs each chilli oil, olive oil, soy sauce

garlic clove, crushed

tsp grated ginger

tsp fish sauce

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Fried rice that doesn't require home delivery and wait-time? That's our kind of quick and easy midweek meal.

Korean barbecue chicken fried rice

peanut oil

eggs, lightly beaten

barbecue chicken, meat shredded

savoy cabbage, outer leaves

garlic cloves, chopped

(300 grams) long-grain rice, cooked to packet instructions, cooled

coriander, leaves picked

tbs black sesame seeds

(60 milliliters) light soy sauce

(60 grams) brown sugar

garlic cloves, crushed

tsp chilli paste

tbs rice wine vinegar

tsp sesame oil

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The chilli chicken soul bowl that's good for your health and good for the soul.

Chilli chicken soul bowl

chicken thigh fillets

(90 grams) gochujang (Korean fermented chilli paste)

olive oil

microwave black or brown rice

soy sauce

pears,

radishes, very thinly sliced

(130 grams) kimchi

baby spinach

shiso leaves (from Asian grocers) or Thai basil leaves

eggs,

Toasted black and white sesame seeds, to serve

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A traditional fiery accompaniment to couscous, harissa is a highlight of North African cuisines, especially those of Tunisia, Morocco and Algeria.

Harissa

tsp cumin seeds

coriander seeds

tsp caraway seeds

fresh red chillies, de-seeded

garlic cloves,

salt

This fiery chilli paste adds punch in a tagine or on the side as a condiment.

red chillies

tsp cumin

tsp coriander

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A touch of traditional harissa will spice up any main meal.

dried chillies

garlic

A fragrant dish eaten at all times of day from breakfast onwards in Malaysia, where it is called nasi lemak, this is easy to prepare if you can buy some of its components pre-made from a shop that sells Malaysian/Singaporean products.

Nasi lemak (coconut milk rice) with fried prawns

(10½oz) shallots, peeled

candlenuts

Thai chillies

(1 ounces) tamarind pulp

(¼ cup and 2tbsp) cooking oil

(1 ounces) tomato paste

(2 -3tsp) granulated sugar

fine sea salt,

oil,

(1½oz) dried baby anchovies

(2⅔oz) raw red-skinned peanuts

(1 ounces) red banana chillies

(7 ounces) shallots, peeled

1tsp belachan (fermented dried shrimp paste)

(½oz) tamarind pulp

(2-3tsp) granulated sugar

(½oz) tomato paste

(12½oz) jasmine rice

(1⅔ cups) coconut milk

2tsp fine sea salt

(18 ounces) fresh prawns,

peeled,

banana leaves, cut into 30cm (12in) squares (optional)

Make the sambal goreng. Roughly chop the garlic, shallots, candlenuts and dried chillies, then put them in a mortar or food processor (a high-speed blender). The mixture should be a moist paste; if necessary, add some water.

Put the tamarind pulp into a bowl, add 200ml (¾ cup plus 1tbsp) of warm water and stir well. Strain the liquid through a small sieve, pressing on the pulp to extract as much flavour as possible. Set aside the tamarind liquid.

Heat the oil in a wok placed over a medium-low flame. When the oil is very hot, turn the flame to low. Add the garlic/shallot/candl­enut/chilli paste and stir constantly until it's thick, fragrant and shiny. Stir in the tamarind liquid, tomato paste, sugar and about 1½tsp of salt. Stir well then taste the mixture and adjust the seasonings, if necessary. Cook until the mixture is thick, then transfer to a jar. When the sambal is cool, cover the jar and refrigerate. The oil that floats to the surface should be stirred into the mixture before use.

Prepare the ikan bilis. Pull the heads from the anchovies.

Pour oil to the depth of about 5cm (2in) in a pan, then heat it over a medium-low flame to 170°C (340°F). Add the peanuts and fry until golden, stirring constantly. Use a slotted spoon to remove the peanuts from the oil, then drain them on paper towels and sprinkle lightly with salt.

Turn the flame to low and fry the anchovies, stirring constantly, until they're golden brown and crisp through. Remove the anchovies from the oil, drain on paper towels then mix them with the peanuts.

Crumble the belachan onto a square of foil. Place the foil on a skillet set over a medium-low flame. Toast the belachan until very fragrant (or more fragrant than usual), then remove from the heat and allow to cool.

Roughly chop the banana chillies, shallots and garlic then put them in a mortar or food processor (or high speed blender). Add the belacan and grind to a rough paste, adding a little water, if necessary.

Mix the tamarind pulp with 60ml (¼ cup) of warm water, stir to dissolve then strain the liquid through a sieve.

Heat 60ml (¼ cup) of fresh oil in a clean wok over a medium-high flame and when it's hot, add the spice paste and fry, stirring constantly, until it's thick and fragrant. Add the tamarind liquid, sugar, tomato paste and salt to taste and stir to blend well. Bring the sauce to a simmer then remove from the heat.

Make the rice. Rinse the rice in several changes of water until it runs almost clear. Drain well then put the rice in a rice cooker and stir in the coconut milk and 100ml (¼ cup and 2tbsp and 2tsp) of water. Cut the pandan leaves into 10cm (4in) lengths, tie them into a knot and add them to the rice. Let the rice soak for 30 minutes then stir in the salt and cook the rice until tender.

Put the eggs in a pan just large enough to fit them in one layer. Add enough water to cover the eggs by about 2.5cm (1in). Place the pan over a medium flame, bring to the boil then remove from the heat. Cover the pan with the lid and leave for 10 minutes. Drain the eggs then put them in a bowl of iced water. When the eggs are completely cool, peel them and cut in halves or quarters.

Peel the prawns but leave the heads intact, if desired. Slit the prawns down the back and remove the black vein.

Heat about 200g (7oz) of the sambal goreng in a skillet then add the prawns and simmer until they're pink, curling and cooked through. The prawns should be liberally coated with the sambal; if necessary, add more to the pan.

Mix some of the belachan/shallot sauce with the anchovies and peanuts to lightly coat them. Put the remaining sauce into a bowl.

To serve, scoop some of the rice onto the banana leaves or plates. Add some prawns, spiced ikan bilis, sliced cucumber and an egg to each portion. Serve the remaining sauce (used to coat the ikan bilis) and sambal on the side and let each diner add more to their portion, if desired.

Keep this laksa paste in your fridge to make hearty Asian laksa whenever you feel like it.

Laksa paste for laksa lemak

red chillies, deseeded

shrimp paste

brown onion, chopped

lemongrass, trimmed, white part finely chopped

galangal, peeled, chopped

candlenuts nuts

tsp turmeric

Nuoc cham (North Vietnamese dipping sauce)

(2/3 water

tbsp Vietnamese coconut vinegar

60 ml (1/4 cup) fish sauce

(1/4 cup) sugar

carrot, crossways

turnip, peeled, thinly sliced crossways

red birdseye chilli, halved, deseeded, thinly sliced

Move over 2-minute noodles, this beef and udon dish will make your evening.

Sesame beef with gochujang udon noodles recipe

skirt beef steak

udon noodles

unsalted butter, chopped

mixed Asian mushrooms, sliced

gochujang (Korean fermented chilli paste)

tomato sauce

baby spinach leaves

broccolini,

nori & toasted sesame seeds, to serve

Salsa macha recipe, an oil based chilli and peanut condiment, like chilli oil, or chilli crisp, perfect with so many things!

Salsa Macha Recipe

375 ml light olive oil ((not extra virgin))

g chillis de arbol ((or any non smoked chilli of your choice))

g anchos

garlic cloves

Tbsp sesame seeds

tsp Mexican oregano (or regular)

Tbsp vinegar

Heat the oil on low heat. While waiting for it to heat up, cut the anchos in 2-3 pieces, with a pair of scissors.

Tip the anchos and the whole garlic cloves into the oil and fry, stirring, for 2 minutes, until the garlic takes on some colour, but not brown. Use your slotted spoon and dish out the anchos and the garlic into your heatproof jug or bowl.

Now fry the chillis de arbol, again for 2 minutes, stirring to brown them evenly. Scoop them out with your slotted spoon when done, and add to the jug.

Next, tip the peanuts and sesame seeds into the oil and fry for 2 minutes, to brown both, also stirring. When done, pour the whole thing into your jug. Leave the oil and stuff to cool for 10 minutes.

At the end of 10 minutes, transfer everything to a chopper and blend to a medium-smooth stage. How smooth you make salsa macha is completely up to you. Sometimes, I chop up the nuts separately to a coarse stage and add it to the rest, to get a coarse-grind salsa macha.

Transfer to a clean jar, cool to room temperature and store in the fridge for 2-3 weeks.

Chicken meatballs with gochujang and sesame make a perfect weeknight meal.

Chicken Meatballs with Gochujang and Sesame

500 gm chicken mince (1.1lb)

gm onion, finely diced (1 small)

60 gm Korean gochujang chilli paste (2 Tablespoons)

ml light soy sauce (2 Tablespoons)

ml sesame oil (2 Tablespoons)

ml rice vinegar (2 teaspoons)

egg (large (55 gramsm size))

120 gm gochujang paste (4 Tablspoons)

ml soy sauce, light (2 Tablespoons)

ml sesame oil (2 Tablepoons)

ml rice wine viegar (1 Tablespoon)

gm sugar (1 1/2 Tablespoons)

garlic powder

Tbsp ginger, grated

water (1 cup of water)

Tablespoons sesame seeds *optional

serves rice

serves salad * or vegetables

pickled ginger *optional

This is a simple meatball recipe. There are two mixtures the meatball mix and the sauce. Both have similar ingredients.  Despite the number of ingredients, this is quite simple and keeps very wellSet the oven to 180C/ 350 FThe meatballs and sauce cook very quickly. If you want to serve this with salad, rice or noodles, these should be ready before you start.

Mix the chicken mince, finely diced onion, garlic, chilli paste, soy sauce, sesame oil, and vinegar. Whisk an egg and mix it into the chicken mince mixture until the ingredients are a smooth soft mix. Then add the breadcrumbs. Depending on the size of your egg, you may need more than 60 gm (1 cup or maybe just a touch more of panko crumbs). You will know if you need more if the mixture is too soft to roll. So, add enough crumbs to make a mixture that is easy to roll into balls. Chilling the mix will also help with rolling and give the crumbs time to swell.

Roll the mince into walnut sized balls (makes 30). Put each ball onto a paper lined tray. Make sure they are spaced apart. Spray with cooking spray, this is the easiest way to cover them with cooking oil (but paint you can with some vegetable oil too). The meatballs will be a little sticky. Refrigerate them for 15- 20 minutes and once they are chilled, They will be much easier to roll into a smooth ball.

Bake the chicken meatballs for 15 minutes.  The meatballs should be cooked through and be 70 to 75 C / 160 F if you have a thermometer. Take out the tray and test one of the meatballs by cutting in half and checking they are cooked

While the meatballs are cooking put a medium pot onto the stove. The pot needs to be big enough to hold all the meatballs and the sauce

Meatballs

Put the extra Gochujang chilli paste, soy sauce, sesame oil, vinegar, sugar, garlic powder, ginger and water into a pot. Stir the ingredients well together over low heat until they are combined

Simmer very gently for just a couple of minutes while stirring. Tip all of the meatballs into the pot and stir together just till the meatballs are coated without breaking them up. Done!

Sprinkle the meatballs with sesame seeds. Serve the meatballs with a side of salad over rice or noodles.

Glaze/ Sauce

This hot chilli sauce makes a great condiment on the side of any meal.

Hot chilli sauce

red birdseye chillies, roughly chopped

x 400 grams can diced tomatoes

56.25 gm white sugar

62.50 ml white wine vinegar

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Crispy chorizo brings a hum of spice to this deliciously hearty salad.

Roasted sweet potato salad with chilli mayo, coriander and crispy chorizo

potatoes,

(60 milliliters) extra virgin olive oil

(150 grams) S&W Whole Egg Mayonnaise

tbs chilli paste oil

lime

chorizo, casing removed, thinly sliced

pumpkin seeds, toasted

coriander,

watercress

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Top 16 chilli paste recipes from across the web

The most viewed chilli paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian eggs

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Harissa

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Laksa paste for laksa lemak

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Top 16 chilli paste recipes from across the web

The most viewed chilli paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian eggs

Korean barbecue chicken fried rice

Chilli chicken soul bowl

Harissa

Harissa

Harissa

Nasi lemak (coconut milk rice) with...

Laksa paste for laksa lemak

Nuoc cham (North Vietnamese dipping...

Sesame beef with gochujang udon noo...

Salsa Macha Recipe

Chicken Meatballs with Gochujang an...

Hot chilli sauce

Roasted sweet potato salad with chi...

Aji Amarillo Paste Recipe

chilli paste(sri Lankan style)

The most viewed chilli paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine