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Calling on the Chinese cooking experts...

w
walker Jul 29, 2011 11:47 AM

I really like this recipe of cold sesame noodles from the New York Times:

http://events.nytimes.com/recipes/955...

I follow the recipe except I add more cucumber (preferably Japanese or Persian) and I also add some chopped cilantro and chopped green onion. (I omit the chopped peanuts and much prefer Trader Joe's peanut butter to the Skippy brand -- compare the ingredients.

)

The recipe calls for "chili garlic PASTE" and I've looked in a few Chinese grocery stores here in San Francisco. The only one I've found that says "paste" is "fried chili paste", Lee brand. It is way too hot! Instead of 2 teaspoons, I think 1/2 of 1 teaspoon is plenty. Do they mean sauce, instead? I've bought, but not yet tried, "chili garlic sauce" from Lee Kum Kee.

  1. Chemicalkinetics Jul 29, 2011 11:56 AM

    Let's just say, not all chili paste is equally hot. Just adjust the chili to your liking. As for your question, i don't think it would be a matter of life and death if you use chili paste vs chilic sauce. However, the recipe is not inccorect to ask for chili paste.

    3 Replies
    1. re: Chemicalkinetics
      e
      escondido123 Jul 29, 2011 12:12 PM

      Is the "Black Bean Garlic Chili Paste" about the same or totally different?

      1. re: escondido123
        Chemicalkinetics Jul 29, 2011 01:27 PM

        Quite different... because of the black bean part. It will taste very taste to most people.

        Garlic chili paste looks like these:

        http://www.foodsubs.com/Photos/sambaloelek.jpg

        http://www.pbase.com/soleilmia/image/...

        1. re: Chemicalkinetics
          e
          escondido123 Jul 29, 2011 01:31 PM

          I wasn't expecting the blob of red on white, it made me laugh. Now I know what you're talking about, it reminds me of Sriracha.

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