A very special chili sauce which protrudes somewhat from the usual. Den er meget koncentreret i smagen og en smule af den kan få en enhver ret til at smage som en tur til Østasien.
I do like the rather strong, because it is used in such small quantities – there must be a little bit to give strength also. The flavor is very intense.
Providing approximately. 7,4 dl
Hvide chili – the number and strength aftertaste
2 dl risvineddike
150 gr palmesukker
15 gr salt
125 – 150 gr hvidløg
1 dl neutral olie
150 gr løg
150 gr ingefær
100 gr galangarod
ca 100 gr citrongræs
3 dl vand
Clean white onions and cut into chunks.
Vask galangaen – scrubber the CE. with a grøntsagsbøste – and peel the ugliest part of the peel of, if anything it. You do not need to remove the rest. Cut it into small pieces.
Cut the top dry green piece of citrongræsstænglerne, cut the bottom root end and remove the outer leaves. Rinse them and cut them into slices.
Peel the ginger and cut into slices.
Vask chilien, skær stilken af og skær chilierne i et par stykker.
Come alt – except Atamon – to Dryden.
Simrer 30 minutter under låg.
Køler til den temperatur din blender kan håndtere.
Blend really well and passed through a sieve. The pulp is thrown out and the juice is poured back into the pot.
Koges, remove from heat and add Atamon.
Poured in small, rene, scalded, Atamonskyllede bottles which immediately closed and just turned a walk upside down and back again.
The sauce stand a bit in the bottle when it is – it means nothing. The shake just before use.
Suggestions for use – kylling i 3 dage med White Fire
First Day: a good økokylling rubbed with olive oil and sprinkle with coarse salt. Sættes i kold ovn og steges 140 minutter ved 150 grader. Når der er 20 minutter tilbage af stegetiden, Brush the chicken with the White Fire. Serve with favorite accessories. I do often have a few narrow coarse flutes as a baker fifteen minutes just when the chicken comes out.
Thighs, drumsticks and wings eaten. Breast meat will keep for itself and all other (ben, skins were not eaten and everything smovs from roasting pan) stored in the refrigerator in a pan.
Second day: a few homemade coarse sandwich buns with chicken salad made on bryskødet, creme fraice, White Fire and whatever else you might want to put in. The picture shows white cucumber and Holy Mole and a little salt.
Third day: pot with chicken remains filled with water to the remains covered. The simmering with the lid on for an hour and sieve. The soup is poured back into the pot. If there is much fat as floats, you can remove some of it with a spoon.
You now have a super delicious because soup can be used with just what you want. Here I built the soup further by adding chickpeas and fresh tomatoes into chunks. Kogte det ved svag varme i 10-20 minutter. Blended with a hand blender and added coconut milk. Cooked quickly and tasted to the White Fire, ca 1 spsk æbleeddike og lidt salt.