Cruisers Forum
 


Join CruisersForum Today

Reply
 
Thread Tools Rate Thread Display Modes
Old 23-10-2012, 23:10   #16
Senior Cruiser

Cruisers Forum Supporter

Join Date: Nov 2005
Location: Tasmania
Boat: VandeStadt IOR 40' - Insatiable
Posts: 2,317
Images: 91
Re: Hot Stuff

Quote:
Originally Posted by atoll View Post
will give it a try!
might want to include.....wear surgical gloves when chopping 1kg chilli's and don't touch face
Nor scratch nether regions!
__________________

__________________
Weyalan is offline   Reply With Quote
Old 24-10-2012, 00:22   #17
Senior Cruiser
 
rebel heart's Avatar

Cruisers Forum Supporter

Join Date: Oct 2005
Posts: 6,190
Images: 3
Re: Hot Stuff

If there are noodles or veggies involved, I want siracha sauce.
__________________

__________________
rebel heart is offline   Reply With Quote
Old 24-10-2012, 00:30   #18
Resin Head
 
minaret's Avatar

Cruisers Forum Supporter

Join Date: Aug 2007
Location: Seattle WA
Boat: Nauticat
Posts: 7,201
Images: 52
Re: Hot Stuff

All good stuff. Can't believe no one has mentioned Tapatio. My new favorite habanero sauce is called Secret Aardvark-totally awesome! Until recently it was very hard to find, new company getting their legs under them.

Secret Aardvark | Viva la Aardvark!


I love their tag line- "the taste that kicks you in the mouth". Viva la Aardvark!
__________________
minaret is offline   Reply With Quote
Old 24-10-2012, 00:33   #19
Resin Head
 
minaret's Avatar

Cruisers Forum Supporter

Join Date: Aug 2007
Location: Seattle WA
Boat: Nauticat
Posts: 7,201
Images: 52
Re: Hot Stuff

Quote:
Originally Posted by atoll View Post
WASABI!!!!!,i allways take some powdered wasabi on deliveries,that and soy sauce makes fresh tuna a delicacy.

i generally make up my own piri piri hot sauce, using 1/2 lb of chilli's,1 onion,whole bulb of garlic,chop ,then saute in 50-100 ml olive oil till chillis start to break up,add salt pepper,originum then add 1/2 cup of water simmer 20 mins and mash slightly....mildish! and very tasty

Still trying to find five gallon buckets of Wasabi and soy sauce to take cruising. I'm a serious Sushi hound.
__________________
minaret is offline   Reply With Quote
Old 24-10-2012, 00:34   #20
Resin Head
 
minaret's Avatar

Cruisers Forum Supporter

Join Date: Aug 2007
Location: Seattle WA
Boat: Nauticat
Posts: 7,201
Images: 52
Re: Hot Stuff

Quote:
Originally Posted by Weyalan View Post
Nor scratch nether regions!

You really shouldn't be doing this when cooking anyway, LOL!
__________________
minaret is offline   Reply With Quote
Old 24-10-2012, 02:58   #21
Moderator
 
Seaworthy Lass's Avatar

Cruisers Forum Supporter

Join Date: Oct 2008
Boat: Aluminium cutter rigged sloop
Posts: 12,819
Re: Hot Stuff

Quote:
Originally Posted by atoll View Post
WASABI!!!!!,i allways take some powdered wasabi on deliveries,that and soy sauce makes fresh tuna a delicacy.
......

Oh, yes, wasabi is essential for me on board (way up there with "good anchor" LOL, well almost). I get any guests to bring a dozen tubes with them when they come (along with vegemite), I find the powered stuff isn't quite as good.
A dab is also great on dry biscuits topped with tomato as an easy snack with drinks.
__________________
"The cure for anything is salt water: sweat, tears or the sea." Isak Dinesen
"To me the simple act of tying a knot is an adventure in unlimited space." Clifford Ashley
Seaworthy Lass is offline   Reply With Quote
Old 24-10-2012, 03:03   #22
Moderator
 
Seaworthy Lass's Avatar

Cruisers Forum Supporter

Join Date: Oct 2008
Boat: Aluminium cutter rigged sloop
Posts: 12,819
Re: Hot Stuff

Quote:
Originally Posted by Weyalan View Post
I make my own sweet chilli sauce using whatever types of chillis I can get (mostly home grown).
Ingredients
1 kg chillis, roughly chopped
150g garlic, roughly chopped
100g ginger, roughly chopped
20g salt
1 litre vinegar
1 kg sugar

Method
Whiz dry ingredients in a blender (if you don't have access to a blender, just chop them finer to start with)
Put in large pot with the vinegar
Bring to the boil
Reduce heat to low simmer, add sugar
Simmer 1 hour
Bottle into pre-heated bottles, sealing immedidately to create vacuum seal. As long as the lids "pop down", this sauce will last, unrefrigerated, for a year or more (in theory... mine just seems to disappear)

You can adjust the hotness several ways. Using some capsicum (bell peppers) instead of some of the chillis gives a milder sauce. Leaving some of the seeds in the chillis will make the sauce hotter. Using milder (jalapeno) or hotter (habanero or thai birds eye) chillis as well. Traditionally, this sauce would be made using red chillis, but a mix of red and green actually works well too, giving a slightly different flavor.

Also, you can adjust the "balance" of the sauce by adjusting the ratio of vinegar to sugar... the 1 litre / 1 kg is a reasonable starting point... get to about half-way through the simmering stage and then add more vinegar or sugar to your own tastes.
Thanks for the recipe Weyalan. My husband just LOVES sweet chilli sauce and it is almost impossible to find it here (I buy the store's supplies out if I ever see it). Wonder if it could be made in a pressure cooker or is the sugar content too high?
__________________
"The cure for anything is salt water: sweat, tears or the sea." Isak Dinesen
"To me the simple act of tying a knot is an adventure in unlimited space." Clifford Ashley
Seaworthy Lass is offline   Reply With Quote
Old 24-10-2012, 18:03   #23
Registered User

Join Date: Dec 2010
Location: London, Ontario
Boat: MacGregor 25', Columbia 26 Classic
Posts: 347
Re: Hot Stuff

Quote:
Originally Posted by CeesH View Post
My weekly job, Vietnamese hot sweet chili sauce and Indonisian Sambal Manis.

Vietnamese Hot Sweet Chili Sauce

3 large Garlic Toes
3 large Red Peppers, clean and remove the seeds
50 ml wine vinegar
100 ml Sugar
150 ml of water
½ teaspoon salt

1 tbsp Cornflour
2 tablespoon water

Everything in the blender. Except for the last two.

Make a paste of the last two.

Boil 3-5 minutes on a medium heat, then add the cornflour paste and cook for 1 minute more.

Indonesian Sambal Manis

300 grams Red Peppers, clean and remove the seeds
2 large onions
150 grams Palm Sugar or Cane
3 large Garlic Toes
1 teaspoon Curry Powder
1 teaspoon ginger powder or a piece of fresh ginger
1 tsp Cumin Powder
1 tsp Coriander Powder
dash of Soy Sauce


Everything in the blender, you end up with a fairly wet paste.

Now this paste on a high fire under continuously stirring in the wok and fry the chilli paste until the paste is reduced to the desired thickness.

Allow to cool and Sambal is ready.


You will love it.

CeesH
The red peppers in the recipes are chiles, correct? The red peppers I get here are sweet bell peppers.
Attached Images
 
__________________
frank_f is offline   Reply With Quote
Old 24-10-2012, 18:12   #24
Senior Cruiser
 
atoll's Avatar

Cruisers Forum Supporter

Join Date: Mar 2010
Location: gettin naughty on the beach in cornwall
Boat: 63 custom alloy sloop,macwester26,prout snowgoose 37 elite catamaran!
Posts: 9,312
Images: 75
Re: Hot Stuff

Quote:
Originally Posted by frank_f View Post
The red peppers in the recipes are chiles, correct? The red peppers I get here are sweet bell peppers.
not the sweet red peppers,the chilli used in thai ,indonesian and indian food are generally about 2-3 inches long 1/2 inch at the stem and start off as green untill they ripen and turn red,not as hot as the small birds eye chillis or scotch bonnet bell chilli, but similar to jalapeno or habenero chilli
__________________
my catamaran building project updates http://www.cruisersforum.com/forums/...36#post2502136
atoll is offline   Reply With Quote
Old 24-10-2012, 18:15   #25
Registered User

Join Date: Dec 2010
Location: London, Ontario
Boat: MacGregor 25', Columbia 26 Classic
Posts: 347
Re: Hot Stuff

Quote:
Originally Posted by atoll View Post
not the sweet red peppers,the chilli used in thai ,indonesian and indian food are generally about 2-3 inches long 1/2 inch at the stem and start off as green untill they ripen and turn red,not as hot as the small birds eye chillis or scotch bonnet bell chilli, but similar to jalapeno or habenero chilli
Now we're talking!
__________________
frank_f is offline   Reply With Quote
Old 24-10-2012, 18:27   #26
Senior Cruiser
 
atoll's Avatar

Cruisers Forum Supporter

Join Date: Mar 2010
Location: gettin naughty on the beach in cornwall
Boat: 63 custom alloy sloop,macwester26,prout snowgoose 37 elite catamaran!
Posts: 9,312
Images: 75
Re: Hot Stuff

Quote:
Originally Posted by minaret View Post
Still trying to find five gallon buckets of Wasabi and soy sauce to take cruising. I'm a serious Sushi hound.
in the north and south pacific wasabi and soy sauce is suprisingly easy to find,most of the chinese owend stores selling noodles , dried body parts and other indescribeables seem to stock it.

finding it in the indian ocean and atlantic islands is virtually impossable.
__________________
my catamaran building project updates http://www.cruisersforum.com/forums/...36#post2502136
atoll is offline   Reply With Quote
Old 24-10-2012, 19:08   #27
cruiser

Join Date: Feb 2012
Location: São Luis, Maranhão, Brazil
Posts: 223
Re: Hot Stuff

Quote:
Originally Posted by atoll View Post
not the sweet red peppers,the chilli used in thai ,indonesian and indian food are generally about 2-3 inches long 1/2 inch at the stem and start off as green untill they ripen and turn red,not as hot as the small birds eye chillis or scotch bonnet bell chilli, but similar to jalapeno or habenero chilli
+1, these are the ones. Taste full and medium hot when the seeds are removed.

For Vietnamese Hot Sweet Chili Sauce & Indonesian Sambal Manis.
Attached Thumbnails
Click image for larger version

Name:	rode_peper.jpg
Views:	58
Size:	27.7 KB
ID:	48753  
__________________
CeesH is offline   Reply With Quote
Old 24-10-2012, 19:09   #28
Moderator Emeritus
 
Ex-Calif's Avatar

Cruisers Forum Supporter

Join Date: May 2007
Location: Singapore
Boat: Maxi 77 - Relax Lah!
Posts: 11,514
Images: 4
Re: Hot Stuff

If you spend any time in Southeast Asia you will come to rely on Chili Padi, chopped garlic in soy and Sambal.
Attached Thumbnails
Click image for larger version

Name:	sambal.jpg
Views:	56
Size:	10.0 KB
ID:	48752  
Attached Images
  
__________________
Relax Lah! is For Sale <--- Click
Click--> Custom CF Google Search or CF Rules
You're gonna need a bigger boat... - Martin Brody
Ex-Calif is offline   Reply With Quote
Old 24-10-2012, 19:23   #29
cat herder, extreme blacksheep
 
zeehag's Avatar

Cruisers Forum Supporter

Join Date: Jul 2008
Location: furycame alley , tropics, mexico for now
Boat: 1976 FORMOSA yankee clipper 41
Posts: 17,777
Images: 56
Send a message via Yahoo to zeehag Send a message via Skype™ to zeehag
Re: Hot Stuff

i cook with poblano chiles andserrano and long green chiles--i make a fresh salsa of pico de gallo with serrano chiles and extra garlic. no one has had to ad any picante sauce to my cooking, so far...sometimes i serve salsa casera with food for seasoning. i use none of the bottled sauces that have vinegar in them..i LOVE thai sweet chile sauce....i keep wasabi on board
zeehag is offline   Reply With Quote
Old 24-10-2012, 20:02   #30
Registered User

Join Date: Dec 2010
Location: London, Ontario
Boat: MacGregor 25', Columbia 26 Classic
Posts: 347
Re: Hot Stuff

Doctors say that as we get older, our taste buds start to shut down so we eat hot foods just so we can have a sense of taste. I don't know if that's true or not but all this stuff sounds great to me.

So Ex-Calif, Zeehag and anyone else, let's not be shy with the recipes.
__________________

__________________
frank_f is offline   Reply With Quote
Reply

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -7. The time now is 18:57.


Google+
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
Social Knowledge Networks
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.

ShowCase vBulletin Plugins by Drive Thru Online, Inc.