Dive into the vibrant flavors of Vietnam with this unique recipe for Chili Fried with Coconut Water. Forget everything you think you know about chili – this isn't your typical fiery dish. Instead, expect a surprisingly delicate balance of sweet coconut, fragrant chili peppers, and savory aromatics. The coconut water adds an unexpected depth, creating a sauce that’s both rich and refreshingly light, coating perfectly tender chili peppers. This recipe showcases a lesser-known side of Vietnamese cuisine, offering a sophisticated twist on a familiar ingredient.
This recipe beautifully marries the gentle sweetness of coconut water with the subtle heat of fresh chilies, resulting in a dish that's both comforting and exciting. Get ready to embark on a culinary journey as we guide you through each step of creating this delectable Vietnamese specialty. Prepare to be amazed by the simple yet transformative power of coconut water in elevating this classic chili dish.
Tools Needed
- Pot
- Blender/Meat grinder
- Jars
Ingredients
- Non-spicy chili peppers: 700g
- Spicy chili peppers: 300g
- Garlic: 2 bulbs
- Fresh coconut water: 1 cup
- Salt: 1 tablespoon
- Cooking oil: 2-3 tablespoons
- Sugar: 200g
- Fish sauce: 100g
- Pink salt (or regular salt): 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Chili Peppers
- Wash and remove stems from chili peppers. If you prefer spicier chili, adjust the ratio of spicy to non-spicy peppers
- Boil chili peppers with 1 tablespoon of salt for 3 minutes to preserve color
- Rinse chili peppers with cold water to stop the cooking process and prevent overcooking
- Cut chili peppers into small pieces and blend until smooth
Step 2. Sauté and Simmer
- Heat cooking oil in a pot. Sauté finely chopped garlic until fragrant and golden
- Add blended chili and stir-fry until slightly green
- Add coconut water, sugar, fish sauce, and salt
- Stir-fry over medium heat until the coconut water is reduced and the chili is clear. Stir frequently to prevent burning
Step 3. Cool and Preserve
- Let the chili cool completely
- Store the chili in sterilized jars in the refrigerator
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Boiling the chili peppers helps preserve their color and prevents a choking sensation when eating
- Avoid overcooking the chili peppers, as this will affect their color and texture
- Use medium heat to prevent the chili from burning while the coconut water reduces
- This chili can be preserved in the refrigerator for over 6 months
Nutrition
- N/A
FAQs
1. Can I use canned coconut milk instead of coconut water?
While you can, it will significantly alter the flavor profile, making the dish richer and creamier, losing the lightness coconut water provides. Coconut water is key to this recipe's unique taste.
2. What type of chili peppers are best for this recipe?
Bird's eye chilies or Thai chilies work well due to their intense flavor and manageable heat. Adjust the quantity based on your spice preference.
3. Can I make this recipe ahead of time?
It's best enjoyed fresh, but you can prepare the chili peppers and other ingredients in advance. Just combine and cook right before serving to maintain the optimal texture and flavor.
This Chili Fried with Coconut Water recipe offers a delightful exploration of Vietnamese culinary creativity. The unexpected combination of sweet coconut water and spicy chili peppers creates a truly unique and memorable dish. Enjoy this flavorful journey, and don't hesitate to experiment with different chili varieties to personalize your experience!