Hot Stuff

[Weyalan]

Originally Posted by atoll

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!

[rebel heart]

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

[minaret]

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]

Originally Posted by atoll

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]

Originally Posted by Weyalan

Nor scratch nether regions!

You really shouldn't be doing this when cooking anyway, LOL!

[Seaworthy Lass]

Originally Posted by atoll

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.

[Seaworthy Lass]

Originally Posted by Weyalan

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?

[frank_f]

Originally Posted by CeesH

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.

[atoll]

Originally Posted by frank_f

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

[frank_f]

Originally Posted by atoll

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!

[atoll]

Originally Posted by minaret

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.

[CeesH]

Originally Posted by atoll

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.

[Ex-Calif]

If you spend any time in Southeast Asia you will come to rely on Chili Padi, chopped garlic in soy and Sambal.

[zeehag]

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

[frank_f]

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.