Korean Red Pepper Powder is a very versatile food product but its primary uses are in the making of Kimchi and also in the preparation of the Korean fermented red pepper paste known as Gochujang. Most of the ground chili available to me locally is quite coarse, with the exception of Cayenne Pepper, which is pretty fiery. The typical Korean Red Pepper Powder can be quite mild, is very finely milled, and also has a very pretty bright red color that makes for a very attractive pickle… Continue reading “Foodstuff: Korean Red Pepper Powder”
A while back, I had some leftover King Crab legs after making a seafood soup. The crab was, unfortunately, not the best quality and I decided to jazz them up a little with a spicy sauce. I took as my inspiration the very popular Singapore Chilli Crab and made a ‘quick and dirty’, less complex version of the sauce for that dish that was based primarily on simple canned tomato sauce with Sriracha Sauce for the fire. Anyway, the end product was very good (despite the poor crab) and I wanted to reproduce it. Unfortunately, the only crab I could find was the same poor quality brand I had the first time, and Snow Crab, which I don’t much care for. Instead, I decided to use some clams I had in my freezer and the result was even nicer… Continue reading “Chilli Clams”
I bought some frozen cooked lobster back at Christmas-time to use in a seafood stew and I kept a couple for future use. As the ‘keep-until’ date is drawing near I decided to use one of them in the little appetizer dish you see above. In some ways, given the use of both chili and basil, the dish has a Thai flavor to it but, aside from this, it could easily be incorporated into a more western dinner menu.
After chopping the tail, claws, and main ‘arm sections’ into small pieces, I made a stock using the body and little legs, then reduced this to a very concentrated liquor of no more than a quarter cup or so. After, I fried some garlic puree in a little oil and added the stock along with a splash of sherry and some Sriracha sauce. When this was steaming, I added the lobster chunks and cooked for a few minutes until the sauce was almost a syrup then added chopped basil leaves, plating as soon as these were wilted.
This turned out to be a really nice dish. It was a bit messy to eat but sucking the sauce from the shell before teasing out the flesh from within was delightful. In a future evolution, I would like to try doing this with fresh, raw lobster as I think the result would be even more succulent than this…
Before leaving home on travels recently, I had a large bunch of parsley and some Jalapeno peppers that wouldn’t have survived my absence and so I decided to make a ‘herbed’ jelly with them to use as a condiment and cooking ingredient. Unfortunately, though I preserved the pictures I took of the process until my return, I couldn’t locate my notes and so the ‘recipe’ I provide is a bit general. Still, I think you will have no trouble in following the basic idea and adapting it to suit your own taste… [ Continue reading “Parsley-Jalapeno Jelly”
It has been years since I last made Tiger Skin Peppers (as many as twenty, maybe). For a long while now, I have wanted to prepare the dish for my blog but I waited in vain for the right sort of peppers to turn up in local stores and it wasn’t until this past week that some finally appeared. I grabbed a good quantity of them and will devote a small portion to this present offering.
The origin of this dish is, I believe, Sichuan, but it is very popular elsewhere. It is so named because the characteristic patterns formed on the chillies when seared at very high heat in a wok or other pan gives it a ‘tiger skin’ like appearance. Personally, I actually think that ‘Leopard Skin’ might be closer but I won’t quibble.
Anyway, once seared, the chillies are finished with a simple sauce composed of Chinese Black Vinegar, soy sauce, and, usually a little sugar. I am rounding that out with a little chopped garlic here (which is sometimes, though not always, used) but, in any event, the result makes for a very nice appetizer or side-dish… Continue reading “Tiger Peppers (hu pi jian jiao – 虎皮尖椒)”
I frequently have a jar of pickled ‘Banana Peppers’ in my fridge for all sorts of purposes including making sandwiches, nachos (especially), and other things where a little fillip of tangy spice is needed. These are available commercially in my local store all the time, and they are pretty decent, but I like making my own stuff and have long wanted to stop buying the store bought variety. Unfortunately, the type of peppers I want are hard to come by and any substitutions I might use (Jalapeño, or Anaheim, for example) are generally only available in green, which. I find, turn an unattractive greyish color after they have been pickling for a while.
Anyway, I hit upon the idea of using tiny red and orange bell peppers (which have become increasingly common of late), and adding smaller, very hot chillies to the pickling mix to provide the right ‘bite’… Continue reading “Spicy Pickled Bell Peppers”
In a recent post about Patak’s Hot Curry Paste I mentioned this Chilli Pickle and I am featuring it here, not only because it is a special favourite of my wife’s but because I recently used it in a recipe that I will be posting very soon.
The ingredients on the label list Chilli, vinegar and ‘spices’ but they do specify mustard as being one of the spices used. You can actually see little grains and partial grains in the pickle paste and there is a definite mustard bite in the aroma. I am not sure, but I fancy I can also taste the slight maple-warmth of fenugreek seed in there as well. Heat-wise, I would say that the chillies used are a bit higher on the Scoville scale than Jalapeño’s and, with the added spiciness of mustard, this product has good fieriness to it without being numbing hot. Continue reading “Foodstuff: Patak’s Chilli Pickle”