Pile of Dark Chili Flake
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Toasted Chili Flake
  -   Phrik Phon Khua
3-1/2 T  
25 min  
This toasted chili flake is important to the cuisine of northern Thailand, considered essential for the proper flavor of a number of dishes.

1 oz Chili dry (1)
  1. Remove stems and caps from CHILIS.
  2. On a Comel or similar flat iron surface, toast the Chilis, turning almost constantly and pressing flat. They must be toasted slowly over moderate heat, so you're going to be stuck at the stove for about 20 minutes. A surface temperature for the pan of 350°F/175°C seems to work well. You should never see smoke, but you should definitely smell them as they start to get hot enough. They should end up brittle, very dark, almost black, but not at all burned or they will be unpleasantly bitter.
  3. Let Chilis cool thoroughly. Discard any seeds that have escaped into the pan.
  4. Grind Chilis to a small flake by your preferred means, seeds and all. I use a mini-prep food processor.
  5. Sealed tightly in a jar and stored away from light and heat, this flake should be usable for a few months, but does slowly decline in quality
  1. Chilis:   Dry red Thai Phrik Kaeng are used in Thailand but are not yet available in North America. Expert opinion is that Mexican Puya chilis are very close in size, flavor and hotness. These are available in the chili section of some markets that serve a Mexican community. For details see our Chili Page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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