Basic Sambal - Quantities can be adjusted in ratios...
- 1 pound Chili's
- 4-5 cloves garlic
- 4 oz. ginger (optional)
- 2 stalks lemon grass (use only the roots)
- 6 oz white vinegar
- 2 tsp sugar
Remove chili stems (some remove seeds but not me - that's where the fire is)
Chop and grind dry ingredients with mortar and pestle (if no blender) introducing vinegar a little at a time to make a paste
Bring mixture to boil in saucepan. Add sugar to dissolve. Cool and bottle.
Option - Fish
or prawn paste is added. This stuff is an acquired taste and very stinky and salty. It is great with green mango as a dipping sauce while drinking cold beer
. Also as a condiment for fish
, stingray, and prawn dishes.
Chili Padi is basically chopping up the chili's fine and mixing with light soy. Same for garlic. This goes great on just about any Asian rice dish.
I also use Chilis in many meat dishes - I crockpot pork and beef a lot. Once you get "shredded" meats you can do a lot of things with them from Chili, to burritos to hoagies. example...
- 4-500gm pork shoulder or loin cut in strips along grain if possible
- 10-15 Chilis
- 1/2 cup soy
- 1/2 cup water
- tablespoon(?) Cumin
I usually stir fry the dry ingredients in oil
and spices first to infuse the meats then crockpot this for about 3 hours, add I med can of diced tomato, 1 can of black beans to finish. Serve as a chili with corn chips or warm tortillas.
There are lots of ways to adapt this style of cooking
and to adapt to pressure cooking
as the ingredients can usually all go in at once.
I also do lentils a lot and you can throw all kinds of things into a lentil stew.
I sometimes will make beef (try 1/2 cup soy and 1/2 cup A1 or other steak sauce) chilis and the beans. If you get the fluid quantities right you can make an awesome shredded beef filling for burritos.
Leave out the beans, add a cup of rice a little more fluid (say a cup of water) and carrots and onions - beef stew!
I should be more specific but I wing most of my recipes
- Hard to go wrong with crockpot cooking.
I use lots of chili flakes in just about everything - especially pastas.
I am also a big fan of "one pot" or max 2 pot cooking.