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in-the-kitchen Made some Shatta recently (sounds fancy...fermented chile paste from Thai chiles)

Harmonic_Heat

Harmonic_Heat

Just a basic fermented chile paste I made back in May. Better than anything I've had in a restaurant or store bought and just required a little bit of prep work. I had never made fermented anything before. No, I don't know why not lol. Just like I never tried frying anything until two months ago. That I can kinda explain 🤥😖 So good, game changer, even weighed the salt to make sure the ratio was acceptable, quickly learned not to use olive oil though unless I want to set it out a little early each time lol (not a big deal, just requires a little planning or a light touch in the microwave/countertop oven). Will make a lot more next time so I don't run out so fast. I think this was 8 oz of chiles?

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Tried it out with some stir-fried basil chicken. Delicious, pleasant heat.
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Nice!
re: oil solidifying
Strain your shatta before adding oil. Take the strained liquid from the shatta and mix with oil and an emulsifier like xantan gum. Now add this liquid back into the shatta solids. Mix, and now your oil will not solidify in the fridge. The liquid has been emulsified, like a salad dressing and the taste has not been altered. No lemon or vinegar needed just the original liquid.
 
Thanks for the tips! I knew I needed an emulsifier but hadn't really looked in to what to do yet so ya saved me some time (and likely 5-20 rabbit holes)! Would xantham gum be available locally like at a grocery store, spice shop, or ethnic markets?
 
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