විනාඩි 2න් චිලි පේස්ට් | easy chilli paste recipe | චිලි පේස්ට් | chilli paste recipe sri lanka 

විනාඩි 2න් චිලි පේස්ට් | easy chilli paste recipe | චිලි පේස්ට් | chilli paste recipe sri lanka.
#chillipaste #chefsapumalwijesinghe #easyrecipe
Ingredients
50 gram shrimp head (ඉස්සෝ ඔළු හෝ කුනිස්සෝ )
175 gram chilli flakes(කැලි මිරිස් )
100ml oil(තෙල් )
Salt to taste(ලුණු )
1/2 tbsp soya sauce(සොයා සෝස් තිබේනම් )
1tbsp tomato sauce(තක්කාලි සෝස් තිබේනම් )
2 tbsp suger(සීනි )
Chopped onian, garlic,green chilli, ginger(ළුණු, සුදූ ළුණු,අමු මිරිස් ,ඉගූරු
Curry leaves (කරපිංචා )
chili paste usually refers to a paste where the main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. Some are fermented with beans, as in Chinese doubanjiang, and some are prepared with powdered fermented beans, as in Korean gochujang. There are different regional varieties of chili paste and also within the same cuisine.
Chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades.Many commercial varieties of mass-produced chili sauce and paste exKorea
.China
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Lao Gan Ma brand you la jiao (fried chili in oil) with black beans
Chili oil is a distinctive Sichuan flavoring found mainly in cold dishes, as well as a few hot dishes. Chili oil or Lahtt Sauce is made by pouring hot oil onto a bowl of dried chilies, to which some Sichuan pepper is usually added. After steeping in hot oil for at least a few hours, the oil takes on the taste and fragrance of chili. The finer the chili is ground, the stronger the flavor (regional preferences vary - ground chili is usually used in western China, while whole dried chili is more common in northern China.)
Chinese chili sauces usually come as a thick paste, and are used either as a dipping sauce or in stir frying.
Doubanjiang originates from Szechuan cuisine in which chilis are used liberally. It is made from broad bean or soybean paste, and usually contain a fair amount of chili. Often referred to in English as "chili bean sauce".
Guilin (Kweilin) chili sauce (Guìlín làjiāojiàng 桂林辣椒醬) is made of fresh chili, garlic and fermented soybeans; it also is marketed as soy chili sauce (la jiao jiang and la dou ban jiang are not the same thing, though they look vaguely similar in the jar). Duo jiao (duò jiāo 剁椒) originates from Hunan cuisine, which is reputed to be even spicier than Sichuan cuisine. Duo means chopped, and jiao means chili. Duo jiao is made of chopped red chilis pickled in a brine solution, and has a salty and sour pickled taste; it is the key flavoring in the signature Hunan dish duòjiāo yútóu (剁椒魚頭), fish head steamed with chopped chili.
XO sauce is spicy seafood sauce from Hong Kong.[8] It is commonly used in southern Chinese regions like Guangdong province.
Yongfeng chili sauce is a traditional fermented hot sauce.
You la jiao (油辣椒, fried chili in oil) is a Guizhou-style chili oil sauce, with fried bits of ground chili and other crispy ingredients. Chili crisp is a similar condiment mainly composed of crunchy soybeans and chili. Lao Gan Ma is a famous maker of both products.
Japan
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Rāyu (chili oil), is the same as la jiao you, and is often used for dishes such as gyoza.
Yuzukoshō is a Japanese fermented paste made from chili peppers, yuzu peel, and salt.[9]
Kōrēgūsu, made of chilis infused in awamori rice spirit, is a popular condiment to Okinawan dishes such as Okinawa soba. The word "kōrē" refers to Korea (Goguryeo).
Korean
Chili oil used in Korean cuisine is made by adding gochugaru (Korean chili powder/flakes) to hot oil (usually sesame oil and/or vegetable oil) in the final stage of stir-frying and before adding water, in soup dishes like yukgaejang and sundubu-jjigae.
Dadaegi is a chili paste made by mixing ground or minced red, and dried red chili peppers (or chili powder/flakes) along with ground or minced garlic, onions, ground black pepper, salt or soy sauce, sugar, meat stock, sesame oil, and toasted sesame seeds. It is added to dishes like naengmyeon (cold noodle soup) or dwaeji-gukbap (pork soup with rice) to add spiciness.
Gochujang, or red chili paste,[10] is a savory, sweet, and spicy fermented condiment made with chili powder, glutinous rice flour, meju (fermented soybean) powder, barley malt powder, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.[11] Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
Ssamjang is a thick, spicy paste eaten with grilled meat, often in ssam (vegetable wraps), in Korean barbecue. It is made of doenjang (soybean paste), gochujang (chili paste), sesame oil, onion, garlic, green onions, and optionally sugar.
Chilli paste, chilli paste easy, chilli paste sri lanaka,chilli paste for noodles,චිලි පේස්ට්, චිලි,නුඩ්ලස්, රයිස්,chilli paste for nasi goorang and rice.