Wednesday, 29 February 2012
What smells so good in my kitchen right now. We are making our own hot sauce. This sauce is very hot. There are a lot of ingredients but its actually very easy to make.
This sauce keeps in the fridge for about 2 weeks or you can freeze it. Most of the ingredients we use we purchase at the Asian Market. Tonight we are using Coconut Vinegar but we have also done this recipe with Rice Vinegar. If after eating some sauce your mouth feels like its burning eat bread to help reduce the burn. Water just intensifies it. This sauce is super hot, to reduce the heat in it you could cut down on the peppers.
1 oz. Soy Sauce
12 Habanero Peppers
Approx 25 Thai Chilli Peppers
4 oz. Olive Oil
3 oz. Oyster Sauce
Small piece of Gangala
Small piece of Ginger
4 oz. Cilantro
1 Small Onion
4 oz. Sweet Basil
Juice from one lime
12 gloves garlic
5 fingers of krachai
2 tbsp fish sauce
Heat your 2 Qt pot with oil and sweat the garlic and onions
Pick all your stems off the peppers
Rough chop all your ingredients except the peppers
Add all ingredients to the pot
Bring to a boil and then turn down to simmer. Let simmer for about an hour. Make sure that it has reduced to the desired consistency
Cool down and put through blender.
Galangal is related to Ginger. You can usually buy it in Asian stores. It is a popular seasoning ingredient in Thai food. Most cooks like to cut the Galangal in thin match-like strips. Because Galangal is denser and harder than Ginger it needs a longer cooking time.
It is used to flavour curries, soups, chicken, beef and vegetable dishes. When you purchase this product try and find a smaller and more tender one as it will be much easier to work with rather than the large harder one. It is noted for helping stomach upsets, gas and cramping.
Krachai is used in Thai cooking. It is a fingerroot also known as Chinese Ginger. Its flavour is milder than ginger. It looks like long fingers on a hand. They are full of vitamin B12. This food is great for aiding in digestion and helping with colic and gas.
It is usually used with Fish, soups, Curry, Beef and Rice. It is generally used grated or sliced thinly. If I am making an Asian soup I will toss in a finger or two for flavour. You can find this in Asian grocery stores.
Tuesday, 28 February 2012
It occurred to me that a lot of people may not be familiar with Quinoa after I posted my salad with Quinoa. This is known as the superfood, a protien that contains 9 amino acids. Also an important point to know is that it is gluten free. When it is cooked it is creamy, a little crunchy and has an almost nutty flavour. They range in colour, including black and red.
1 Cup Quinoa
2 oz. Diced Green Onion
1 Tbsp. Tumeric
8 oz. Olive Oil
1 Onion Diced
1 Clove Crushed Garlic
3 Cups Water or Vegetable Stock
3 oz. Shitake Mushrooms
3 oz. Button Mushrooms
3 oz. Enoki Mushrooms
4 oz. Oyster Mushrooms
2 oz. Almonds (whole or slivered as desired)
1 small piece Grated Ginger
1 ½ tsp. Caraway seeds
2 oz. Soy Sauce
2 oz. Rice Vinegar
In a saucepan heat 2 oz. olive oil and add diced garlic, turmeric and onions. Sweat the vegetables to release the oil, add Quinoa and stir to coat the Quinoa with oil.
Add water or stock. Turn to high till it reaches a boil and then down to simmer. Simmer about ten minutes. Remove from Stove and allow to cool, once cooled to room temperature add green onions.
In a frying pan add 2 oz. Olive Oil heat and add sliced mushrooms and ginger. Fry mushrooms for a couple of minutes till tender.
Juice from ½ Lemon, squeezed
4 oz. Olive Oil
2 oz. Rice Vinegar
Mix dressing ingredients thoroughly and add to hot mushrooms. Pour mushroom mixture over Quinoa and serve either warm or cold. Garnish with Almonds.
Tuesday, 14 February 2012
Last night Trevor and I had dinner at Brasa in Niagara Falls at the Hilton Hotel. Brasa has a salad bar which is buffet style and for the meat servings they have Gaucho's walking around with skewers of fire roasted meats carved at your table.
Thursday, 9 February 2012
Tuesday, 7 February 2012