TH26973U - Recipe and method for making straw mushroom and fermented fish chili paste. - Google Patents

Abstract

------18/02/2568------(OCR) OCR 09WP This recipe and method for making straw mushroom and fermented fish chili paste, as described in this invention, primarily includes: straw mushrooms, fried mackerel, garlic, shallots, green chilies, fresh bird's eye chilies, fermented fish sauce, coriander, lime, fish sauce, and seasoning powder. It contains ingredients with antioxidant properties, polysaccharides, and phenolic compounds. In particular, straw mushrooms provide beneficial nutritional value. The process begins by roasting the straw mushrooms, garlic, shallots, green chilies, and fresh bird's eye chilies in a pan over low heat until cooked and fragrant. Then, pound the garlic and shallots in a mortar, followed by the green chilies, bird's eye chilies, and straw mushrooms until coarsely chopped. Add the fried mackerel and pound all the ingredients together until well combined. Season with fermented fish sauce, lime, fish sauce, and seasoning powder to achieve a salty taste followed by a sourness. Finally, add coarsely chopped coriander and mix well.

Claims (8)

------28/08/2025------(OCR) OCR 09WP 1. Mushroom and Fermented Fish Chili Paste Recipe: Ingredients include: - Straw mushrooms 30-35% by weight - Fried mackerel 20-25% by weight - Garlic 10-15% by weight - Shallots 10-15% by weight - Green chilies 10-15% by weight - Fresh bird's eye chilies 5-10% by weight - Fermented fish sauce 2-5% by weight - Coriander 2-5% by weight - Lime 2-3% by weight - Fish sauce 2-3% by weight - Seasoning powder 1-2% by weight 2. The recipe for mushroom and fermented fish chili paste, according to claim 1, states that the appropriate percentage of fried mackerel for use as an ingredient in the mushroom and fermented fish chili paste is 25 percent by weight. 3. The recipe for mushroom and fermented fish chili paste, according to claim 1, states that the appropriate percentage of garlic for use as an ingredient in mushroom and fermented fish chili paste is 10 percent by weight. 4. The recipe for mushroom and fermented fish chili paste, according to claim 1, states that the appropriate percentage of shallots for use as an ingredient in mushroom and fermented fish chili paste is 10 percent by weight. 5. The recipe for mushroom and fermented fish chili paste, according to claim 1, states that the appropriate percentage of green chilies for use as an ingredient in mushroom and fermented fish chili paste is 10 percent by weight. 6. The recipe for mushroom and fermented fish chili paste, according to claim 1, states that the appropriate percentage of fresh bird's eye chili for use as an ingredient in mushroom and fermented fish chili paste is 5 percent by weight. 7. The recipe for mushroom and fermented fish paste chili sauce, according to claim 1, states that the appropriate percentage of fermented fish paste for use as an ingredient in mushroom and fermented fish paste chili sauce is 3 percent by weight. 8. The process for making mushroom and fermented fish chili paste, using any one of the recipes in claims 1-7, is as follows: Sauté the straw mushrooms, garlic, shallots, green chilies, and fresh bird's eye chilies in a pan over low heat until cooked and fragrant. Note that the straw mushrooms will cook first; remove them first, followed by the green chilies and bird's eye chilies. The garlic and shallots will cook later. Remove any burnt parts from the green chilies, detach the stems, and chop them into small pieces for easier pounding. Peel the garlic and shallots, detach the stems from the bird's eye chilies, and tear the straw mushrooms into small pieces. Pound the garlic and shallots in a mortar, followed by the green chilies, bird's eye chilies, and straw mushrooms until coarsely chopped. Add the fried mackerel meat and pound all the ingredients together until well combined. Season with fermented fish sauce, lime juice, fish sauce, and seasoning powder, aiming for a salty taste followed by a sour one. Finally, add coarsely chopped coriander and mix well.