On Fri, 5 Apr 2013 22:04:29 +0000 (UTC), Feranija
> wrote:

> On 2013-04-05, sf > wrote:
>
> > Not as hard as a block. Think about the consistency of tomato paste.
> > That's what I used to be able to buy. The flavor was absolutely
> > fantastic, and not anything like Sambal/Sriracha... so much better,
> > lots of heat but complex and well rounded. Sriracha/Sambal is a
> > complete disappointment and a weak representation of what I am trying
> > to find.
>
> Is it as smooth as a tomato paste, or you are describing its
> overall consistency only ?

What I used to buy was as smooth as tomato paste, but I haven't even
found something chunky that wasn't saucy. Anyone who calls Sambal or
Sriracha "paste" seriously has no clue about what a paste is.
>
> If it's not about smoothness, it may be my favorite chili paste. I used
> to buy a commercially prepared product, but I have no idea how it is
> called because everything on its label is written in Chinese scripture.
>
> I quit buying it because I suspect it contains monosodium glutamate.
> Than I obtained a recipe from a Chinese woman who used to work with me,
> and a home made version is as good as a store bought product, if not
> better, and I know what I put inside.
>
> It is an oily paste, and besides other ingredients or spices, it
> consists mainly of chile powder and tiny specs of dried and than in lots
> of oil fried red onion.
>
> So it's not as smooth as a tomato paste, but it has an overall
> consistency of the paste. Think of red onion's tiny pieces as of
> aggregate in a fresh thick concrete.
>
> Is this what you are looking for ? I know how to make it. Please reply.
>
I will know in a couple of days if I can find what I'm looking for,
because I finally got a good lead on where to look for it. I also
found a recipe for home made that looks very promising.

--
Food is an important part of a balanced diet.