Tag Archives: palm sugar

Pickled chili asia style (will be translated upon request)

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4

Delicious as a snack for a cold beer, chopped or 'whole’ in curries and Danish karryretter. Super on liver pâté and other meats – put also a handful in a sandwich with your favorite fillings.

Ingredients:

About . 1 kg medium stærke til stærke chili – i.e.. Jalapeño

Clean chillies and cut into rings.

2½ dl risvineddike

About . 100 gr palmesukker

8 spsk fiskesauce

About . 5 cm ingefær eller mere skåret i tynde skiver

10 – 15 hele stjerneanis

3 spsk sellerifrø

maybe some. Sodium benzoate

 

How to:

Prepare one or more glass. They washed, scalded and possibly. Atamonskylles.

Cut the chillies into rings and put them in jars with ginger slices, star anise and celery evenly distributed between.

Vinegar and sugar slowly heated while the sugar dissolve and dissolve. Once the sugar has dissolved completely brought to a boil and cook over low heat without stirring for about. 5 minutter ved middelvarme. This reduces a bit.

Remove from the heat, lad den køle 5 minutter og tilsæt fiskesaucen (and possibly. Sodium benzoate). Pour over chillies so they are completely covered. If you need a bit at the top, you can supplement with a little rice vinegar.

Close the jars and let them cool. Then held in cold storage where it can hold a few months without Atamon – meget længere med.

Plum sauce with chili (will be translated upon request)

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12

Delicious as dippingsauce and fried or cold meats. Good for sandwiches and for adding flavor to sauces and dressings. Also a hit on curries.

Ingredients:

Ca 2 kg blommer

4 løg

1 hvidløg

100 g frisk ingefær

2 tsk stødt ingefær

2 dl riseddike

1 dl mørk soyasauce

Revet skal og saft af 2 lime

300 – 500 gr palmesukker (depends on your preference and the sour plums are)

Chili to taste - fresh or dried

maybe some. Sodium benzoate

How to:

You can choose to remove the skin from the plums if you want. It is made easier by immersing them in boiling water for one minute, and then immediately in ice-cold water. Now the skin can be easily pulled by. Remove it if you like - it is not strictly necessary.

Remove stones from plums.

Onions, garlic, chili (if using fresh) og ingefær finthakkes.

All the ingredients - except Atamon – brought quietly to a boil in a saucepan. Start med 300 gr palmesukker og smag til igen efter puréring.

Let the sauce simmer for plums are tender and overcooked. It takes approximately. 20-30 minutter. Stir in the sometimes.

Blend the sauce with a hand blender – or let it cool to a temperature your big blender / food processor can handle and use the.

If you did not remove the skin before cooking, Do you assess the consistency is now OK and skin pureed good enough - otherwise you pass the mixture through a sieve.

Cook the plum sauce again and season - lack acid, sweetness or strength?

When the sauce is flavored remove the pan from the heat and if you use Atamon add it now as directed on the bottle.

Pour on clean scalded, and possibly. Sodium benzoate rinsed , bottles.

Note:

The color of your plum sauce depends on the plums you use and whether you use skin. If you would like to make a light sauce, the skin off and you can use light soy or omit it completely (and it will be probably a little salt in).

Of course you can also add other spices – i.e.. ground star anise will go well in this sauce.

Plum sauce with chili (will be translated upon request) - ready for cooking 007

 

Sweet chili sauce

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21

WARNING: highly addictive.

This chili sauce is reminiscent of the style of the sweet mild 'thai’ chili sauce that you can buy in stores – However, with lot's of more flavor – perhaps more like those that you get at a good Thai restaurant.

It may be thickened by adding cornflour or be boiled until right consistency – I do the latter. makes 2-3 dl sauce.

Try a single portion at first and see if it's for you, Adjust . the recipe if you like – then you can double up the amounts next times it made.

Use the sauce as a dipping sauce for everything, as a glaze for everything and to drip on everything – it tastes great – especially as sweet'n'very hot, I believe ;o)

Ingredients:

Chili to taste – both volume and strength

½ head of garlic

300 gr palm sugar (in which the blocks are made of seethed palm juice) (or raw cane sugar)

1 dl rice vinegar (or white wine vinegar)

1 dl sherry (any sherry will do)

1 dl water

½ cup Fish Sauce

1 – 2 tsp salt

maybe some. 1 tbsp cornflour (i.e.. Cornstarch)

maybe some. Sodium benzoate

How to:

Pour rice vinegar, sherry, water and Fish Sauce in a saucepan with the sugar.

Bring slowly to the boil and meanwhile chop the garlic and chillies finely, but not to a mash – possibly. in food processor / blender and add to the pan. I use whole chili incl. seed and placenta – but do what you like. Pour a bit. of the liquid into the blender, it makes everything run more easily.

Simmer for 5 – 10 minutes and add salt to taste – and possibly. more chilli or vinegar.

Now you can do one of two things. Either boil the sauce until you think that it has the right syrupy consistency. It usually takes me up until 45 minutes at medium heat and remember to stir occationally and especially towards the end. If you multiply the portion up, it'l take a bit longer. The sauce has the right cionsistency when the bubbles become small and forms a kind of foam, such that one can not see the liquid in the bottom – then it needs 5 minutes more and then remove it from the heat.

Or you can adjust the thickness with cornflour which is first dissolved in 2-3 tbsp cold water and added to the ingredients in the pot. Start with half the corn flour / water mixture. Let simmer for 3-4 minutter and add more if needed. Then simmer for 3 - 4 minutes again. Remember in both cases the sauce thickens slightly when it cools.

Now you can either let the sauce cool slightly and stir in the chili distributed before pouring it into scalded and possibly. Atamonskyllede bottles – or you can pour it into bottles of the same and immediately close them.

Keep in the fridge up to a month if corn starch i s used. Should it last longer must you start Atamon'en just before the sauce is poured on bottles (den skal være under 100 grader). But why not make a fresh portion once in while instead. The starch is changing the consistency after it has been stored for some time – you can avoid that by boiling it until right consistency instead.

The reduced sauce has a very long shelf life in the fridge – but I like to add a little bit of sodium benzoate for safety's sake.

Tips:

You can easily use very hot chillies in this sauce – it need not be as mild as store bought version if you like it hotter. Finely chopped ginger can also be used for flavoring – added with the rest of the ingredients. The same applies to tomato paste – pour a small or large can of paste into the mixture and let simmer a few minutes at the end. If you use tomato paste, you must not do the corn flour version – as the tomato paste itself thickens the sauce.

One can discern Fish sauce in this – it is awfully nice, I think, but do not you care about the taste of the Fish Sauce, then halve the amount.

Sød chilisauce 2

Bl.a. made with:

1 7pot Infinity 25 small Royal Black 7 Takanotsume for one double portion.

That was . (mega-hot)

White Fire (will be translated upon request) – white chili sauce

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10

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

Ingredients:

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

Sodium benzoate

How to:

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.

Note:

The sauce stand a bit in the bottle when it is – it means nothing. The shake just before use.

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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.