What's your chilli sauce recipe?
Discussion
I've searched online and I have found a few ideas that I like the sound of, but I thought I would also try here incase anyone has something they would like to share?
If it makes a difference, I like sauces witha 'delayed reaction', you know the type, full of flavour and then BANG. But it doesnt have to be just that, as I say, if you have something you really like, send it this way!
If it makes a difference, I like sauces witha 'delayed reaction', you know the type, full of flavour and then BANG. But it doesnt have to be just that, as I say, if you have something you really like, send it this way!
I use a recipe from a Nigel Slater book which involves making a syrup with unrefined caster sugar and water and then adding chopped chillies and garlic, fish sauce, lime juice and ground nut oil. A bit of chopped mint or Thai basil and you're done. It's nothing like the stuff you buy in the shops but I love it.
Here's one which is a winner: Rick Stein's Balinese beef satay.
However, the dipping sauce works perfectly well on its own, with fish, prawns, or any kind of white meat.
According to my mate Aussie Stu, this dish is a 'leg opener'.
I concur.
Marinade:
1 tbs coriander seeds
1/2 tsp cumin seeds
1 tbs black peppercorns
25 grams garlic, crushed
3 Thai chillies, finely chopped
juice of a lime
2 tsp raw cane (or palm) sugar
1 tbs kecap manis (Indonesian soy sauce)
1 tbs oil
Dry roast the spices, grind and combine with all the other ingredients. Cube 500g of sirloin steak and marinate in the above for 30 minutes, then thread onto bamboo skewers. BBQ (or grill) until done to your liking.
Dipping sauce:
3 tbs kecap manis
juice of 1/2 a lime
2 red Thai chillies, finely chopped
1/2 a banana shallot, finely chopped
Mix together and serve with the BBQed satays.
However, the dipping sauce works perfectly well on its own, with fish, prawns, or any kind of white meat.
According to my mate Aussie Stu, this dish is a 'leg opener'.
I concur.
Marinade:
1 tbs coriander seeds
1/2 tsp cumin seeds
1 tbs black peppercorns
25 grams garlic, crushed
3 Thai chillies, finely chopped
juice of a lime
2 tsp raw cane (or palm) sugar
1 tbs kecap manis (Indonesian soy sauce)
1 tbs oil
Dry roast the spices, grind and combine with all the other ingredients. Cube 500g of sirloin steak and marinate in the above for 30 minutes, then thread onto bamboo skewers. BBQ (or grill) until done to your liking.
Dipping sauce:
3 tbs kecap manis
juice of 1/2 a lime
2 red Thai chillies, finely chopped
1/2 a banana shallot, finely chopped
Mix together and serve with the BBQed satays.
When you say you searched?
Its been done before on here.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Its been done before on here.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Flat6er said:
When you say you searched?
Its been done before on here.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Because I want a home made receive, and not bottles I can buy off the shelf/online. Its been done before on here.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
This one's really good :
http://whiteonricecouple.com/recipes/sriracha-reci...
I usually put it through a sieve, rather than blend it, then keep the chilli skin / seeds in a jar for stir-frying and curries.
http://whiteonricecouple.com/recipes/sriracha-reci...
I usually put it through a sieve, rather than blend it, then keep the chilli skin / seeds in a jar for stir-frying and curries.
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