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How to Make Thai Sweet Chili Sauce

How to Make Thai Sweet Chili Sauce
If someone asked me what I would choose as the one single dish to have as my last meal on earth, I would, of course, have a hard time coming up with an answer. However, I am surethe incomparably magnificent combo of hot-off-the-steamer Thai sticky rice, Thai-style grilled chicken, and this beloved Thai sweet chilli saucewould be hovering through my mind as one of the top five contenders. Thai sweet chilli sauce has been a quintessential part of my life. A life bereft of it is simply unimaginable. In fact — and please don’t tell anyone — this post was inspired by a movie which I recently saw wherein the protagonist’s existence revolved around hummus to the point that he even used it as toothpaste. The heat is mostly in the veins and seeds of chilli peppers. Tips on how to make this sauce for low-carbers or diabetics. How to Make Thai Sweet Chilli Sauce Author: Leela Recipe type: Sauce, Condiment In the blender, purée together all the ingredients, except for the last two. 1. Related:  Sauce, Spice, Glaze, Butter, Herbs, Dressing

Consider These 4 Thai Condiments Your Kitchen’s Secret Weapons To say that the Thai people love condiments and relishes is a big understatement: There are too many to count, and parodies have been written about how incredibly vast the category is. Take the late M.R. Kukrit Pramoj’s in One Thousand and One Nights. In this version, our Scheherazade was a young consort of an imaginary Thai king who lived in ancient times. Just as Scheherazade in the original story intentionally delayed her demise by telling one story to the king each night, the Thai Scheherazade also did the same—except instead of telling stories, she shared Thai recipes. The smart girl began with the condiment and relish category. In most cases, traditional Thai condiments are used within the realm of what can only be described as socially understood rules. Here are four among the most basic Thai condiments that are as versatile as you make them. Sriracha Sauce (sot si racha) Spread on a burger. Thai Sweet Chile Sauce (nam jim kai) Chile Jam (nam phrik phao)

How to Cook Sticky Rice the Easy Way and without a Steamer Sometimes, I feel like all the brilliant friends I am fortunate to have, but perhaps don’t deserve, should be the ones writing this blog. My friend B very recently allowed me to share her Khao Na Gai recipe with you. Then a few weeks ago, my friend L showed me the only way he had been making perfect Thai sticky rice for the past several months. It’s done without a steamer. I’ve tried this method many times since then, mostly just to prove him a misguided heretic. Traditionally, Thai/Lao sticky rice is steamed in a cone-shaped woven bamboo basket (to achieve the soft-yet-chewy rice that they eat with their hand, the rice is not cooked in water but with vapor), which is used together with a funny-looking aluminum pot, or an aluminum (sometimes stainless steel) multi-tiered/stackable steamer. Photograph Credit: © Matthew Richards However, the problem which some of us have with these traditional steamers is the lack of storage space. And here’s the thing: it works so beautifully.

Graines à faire germer chez soi et à consommer. Les graines ont des goûts, des saveurs et textures différentes, ce qui permet des repas variés. Conseils de choix des graines Les graines doivent être de bonne qualité, provenant de l'agriculture biologique (si possible), stockées dans de bonnes conditions (à l'abri de l'humidité, des rongeurs, de la lumière dans des pots de terre ou de verre), ne pas être trop vieilles (elles se conservent cependant très longtemps, au moins deux ans sans problèmes), ni avoir été rôties ou grillées, être sans traitement (ni avant ni après la récolte) et sans insecticides. Quelles graines ne faut-il pas faire germer ? Toutes les graines germées ne sont pas comestibles, comme par exemple les graines de plantes qui ont des feuilles toxiques, les graines de solanacées (tomates, aubergines...), la rhubarbe. Le soja véritable (soja jaune) est toxique sous forme crue et donc il ne doit pas être consommé cru germé. Quelles graines faire germer ? Les céréales : Les pseudo-céréales : Les légumineuses : Plan du site

Whole Grilled Bass With Citrus Chimichurri Pâine fără frământare (Ciabatta) - Blog Culinar Eşti prima dată pe blog? Nu uita să te abonezi la RSS feed sau prin email pentru a primi zilnic cele mai noi reţete. Nu uita să dai un LIKE pe Facebook pentru reţete, poze şi discuţii despre mâncare. Mulţam pentru vizită! Am amintiri din copilărie în care mama făcea cea mai bună pâine la ţest, pe care o mâncam apoi caldă cu brânză de casă. Reţetă pâine fără frământare Ingrediente: 3 căni făină (aprox. 400g) + câteva mâini pentru masa de lucru1 şi 1/2 cană apă caldă1 linguriţă sare1/4 linguriţă drojdie uscată Preparare: Combină făina cernută cu sarea şi cu drojdia.Adaugă apa şi amestecă până obţii un aluat curgător, lipicios.Pune-l într-un castron adânc, acoperă castronul cu un prosop curat şi lasă-l la dospit la temperatura camerei 8-24h.Când eşti gata să coci pâinea, pune vasul în care vei face pâinea în cuptor şi încălzeşte-l la treapta maximă (220C duce al meu).Rastoarnă aluatul pe suprafaţa de lucru pudrată cu făină, adună-i colţurile ca în clipul de mai jos.

Originalité sur le gril | Émilie Bilodeau | Cuisine Le coeur de boeuf «Certaines personnes ont peur des abats. Elles pensent que ça a un goût affreux. Mais si on passe par-dessus cette barrière psychologique, on se rend compte que c'est une viande comme les autres. Elle est tendre, maigre et elle a une saveur très intéressante », affirme Marc Cohen, copropriétaire de la boucherie Lawrence, qui vient tout juste d'ouvrir sur le boulevard Saint-Laurent. Les coeurs de boeuf varient de grosseur d'une bête à l'autre. Les recommandations de notre boucher Préparation: ouvrir le coeur et nettoyer minutieusement. Cuisson : sur un feu vif, cuire la viande quatre minutes en la retournant à plusieurs reprises. Prix : de 6 à 10$ le kilo L'onglet de boeuf Considéré comme un abat par certains, l'onglet est situé près des filets mignons, dans l'estomac du boeuf. «L'onglet de boeuf est très intéressant. Préparation: c'est une pièce de viande parfaite pour les marinades. Cuisson : on cuit l'onglet de boeuf de la même façon qu'une bavette. La hampe de veau

ChefSteps Sign In Shop Joule Premium Sous Vide All About Sous Vide Time & Temperature Guide Complete Guide to Packaging What Is Sous Vide? Sous Vide Recipes Egg Calculator Search Recipes Recipes Classes Support Sign In Class {{activity.activity.title}} How to Make Great Fresh Mozzarella Cheese This has been Revised a little bit because some people have had a little trouble with the original. Even I had a few bad batches. The main differences are the times in the microwave. Follow the instructions carefully and you should end up with an almost 100% foolproof batch of Mozzarella Cheese If you like fresh home made Mozzarella Cheese then try out this Instructable. If you have never had fresh Mozzarella Cheese, try it out any way. There are a lot of recipes on the internet but a lot of them seem to skip an important step or 2 or don't really explain it well enough, so I have made many batches through trial and error combining things that I have learned and experimented with (so you don't have to) and come up with this recipe that seems to work real good. There are also a lot of recipes out there saying make Mozzarella Cheese in 30 minutes. I use whole milk for mine but you should be able to use skimmed, 1%, or 2% milk also.

Delicatessen with love | gabriele galimberti Eat, Eat, Eat!!! From Grandma with love I will never forget grandma Sara’s artichokes. They have become a cult since when a famous Spanish cooking blog published their recipe, which I transcribed from memory, following the thread of the taste left in my mouth (just like Proust’s madeleine). Gabriele Galimberti pays homage to all the grandmothers in the world and to their love for good cooking, starting from his own grandma Marisa who, before the departure for his tour around the world by couchsurfing, took care to prepare her renowned ravioli. She was not so concerned about the possible risks or mishaps her grandson might face in his adventurous travelling worldwide, but her major worry was, “what will he eat?”. Buonappetito! Arianna Rinaldo

Ingredient Spotlight: Berbere, a Fiery, Aromatic, and Highly Flavorful Seasoning Blend from North Africa If you have ever had Ethiopian food or any food from countries in the Horn of Africa (Djibouti, Eritrea, and Somalia), you have probably encountered Berbere. Like za’atar in the Middle East and harissa in North Africa, berbere is a staple seasoning that can be found across all kinds of dishes in various countries in Africa. Let’s learn a little more about what berbere is, what it tastes like, and how we can incorporate it into our cooking. What is Berbere? Brian Yarvin/Shutterstock Berbere is a dry spice mix that is commonly used in the Horn of Africa, but it originates from Ethiopia, where it is also a key ingredient in dishes. Make Your Own Berbere elena moiseeva/Shutterstock Luckily, the main spices in berbere are fairly common, so it is very easy to make at home. How to Cook With Berbere Traditionally, berbere is used in wat, a buttery, savory Ethiopian stew that can be made with meats, vegetables, or lentils and other pulses. You can also incorporate berbere into marinades. Where to Buy

Sichuan-Inspired Pickled Vegetables You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Chinese pickles are a cook's great cheat. In an elaborate Chinese menu, they save you from having to pull off time-consuming appetizers while they tune up palates for what's to come. Although these pickles are Chinese in origin, they happily pair up with a burger, a bowl of beans, or a plate of grilled chicken. The pickles keep for a month in the refrigerator. Marinade: 2-1/2 cups white distilled vinegar1 teaspoon kosher salt1/2 cup sugar1 generous teaspoon medium-hot ground chile (mirasol, guajillo, New Mexico, or hot Hungarian paprika)1 star anise, broken, or 1 teaspoon anise seed, bruised 1-1/2-inch piece fresh ginger, cut into 6 piecesOne 3- to 4-inch piece cinnamon stick, broken into several pieces Vegetables: 2 to 3 medium carrots, peeled and cut on the diagonal into 1/2-inch thick slivers8 to 10 red radishes, cut into 1/8-inch-thick rounds 1.

Food: Anchovies lift pesto dish to fit-for-company When I first met my soon-to-be husband, he told me his favorite food/flavor was pesto. Being a novice cook, and fairly unsophisticated, I had never tried to make pesto, thinking it had to be some fancy Italian preparation that I could never master. But I tackled the challenge with gusto: I purchased a basil plant and began plucking the tiny leaves for the recipe. Notice I said “tiny leaves,” because I had foolishly purchased globe basil whose leaves are at best miniscule. I had no clue there was Genovese basil or any other kind of special basil for pesto. As far as I can remember, the dish turned out OK. Fast-forward 34 years later and not only do I grow Genovese basil, lemon basil, cinnamon basil, purple opal basil and Thai basil, I make pesto on a fairly regular basis. That’s when I turned to my very favorite food blogger, Sue Moran, who lives in Los Angeles but hails from New Castle (aka Great Island) New Hampshire. Kate Lawson is a retired Detroit News food writer. and Anchovies

Black Radish Relish Recipe | WellPreserved.ca Two friends joined Dana and I for dinner at Parts and Labour in Toronto a few months ago. We were spoiled as Chefs Matty Matheson and Matthew DeMille sat us in the kitchen and encouraged us to eat a large percentage of the menu. We didn`t come close to completing a tour of their offerings (this would be impossible with 4 people) but certainly sampled a marathon of taste and were impressed at every turn in the menu (I can still remember 90% of what I ate that evening). One of the dishes included a `black radish relish.` It was a small portion of condiment that I all but skipped over. We had finished the entire plate, minus the relish. This is not their recipe – nor an attempt to duplicate what they did. Black Radish Relish Instructions Chunk the radishes into relish-sized chunks. We ended up with 5 liters (5 quarts). When I was a child I collected comic books. Please help us by sharing:

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