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Thread: Sauce

  1. #1
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    Sauce

    I've been working on Norwegian boats the past couple of years and Norwegian food must be the blandest I've ever come across. I don't like really spicy food, but have got used to a bit of a kick so have got in the habit of taking a kilo of fresh chillies to work for Lui, the Filipino night cook to make up some chilli sauce.

    For me, the chilli sauce in Thailand has too much fish sauce and coriander, and I far prefer Lui's chilli sauce. It's raining today so I thought I'd have a go at making some.

    The ingredients and recipe, Self explanatory really.



    I get the wife to handle the chillies as I'll invariably end up getting it in my eye at some point.

    The blended mixture into the frying pan...



    After cooking up with the olive oil, the paprika powder, soya sauce and salt added and stirred in... (and yes, I know the cooker top could do with a clean).



    And bottled up! This will last forever.



    If anyone has a good garlic sauce recipe, or anything else, please share!

  2. #2
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    Sounds like you could do with some Nam Prik Pao, nice chili sauce, bought or home made.

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    Simple garlic sauce.

    INGREDIENTS:

    • 4 bulbs garlic, cloves separated and peeled
    • 1 cup lemon juice
    • 1 teaspoon salt
    • 3 cups olive oil



    DIRECTIONS:

    • In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.


    In Amsterdam we knew it as Arry Munk sauce.

    Orrens
    I was a class act.

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    Did you leave the seeds in? If so, will they cause the sauce to get bitter over time?

    The results look great! Well done, sir!

    Here was my try at making hot sauce.....

    https://teakdoor.com/the-kitchen/1579...cha-sauce.html (Homemade Sriracha Sauce)

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    Quote Originally Posted by Orrens View Post
    Simple garlic sauce.

    INGREDIENTS:

    4 bulbs garlic, cloves separated and peeled
    1 cup lemon juice
    1 teaspoon salt
    3 cups olive oil



    DIRECTIONS:

    In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.


    In Amsterdam we knew it as Arry Munk sauce.

    Orrens
    I was a class act.
    That sounds great.

  6. #6
    Thailand Expat AntRobertson's Avatar
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    Sauces aren't really my thing but that does look pretty good.


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    I like a bit of sauce.

    Don't like food too dry.

    Will definitely be giving Orrens' garlic sauce a try.

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    Quote Originally Posted by CSFFan View Post
    Did you leave the seeds in? If so, will they cause the sauce to get bitter
    I did. How would you get the seeds out?

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    split them with your teeth lengthwise and use your young to deftly liberate the seeds having coated your mouth liberally with anti fukthatsburningmefaceoff Castro gtx mouthwash

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    Quote Originally Posted by Mendip View Post
    I did. How would you get the seeds out?
    I ran the mash through a strainer to get just the sauce.

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    ^^ Think I'll leave the seeds in mate.

    I've only got one 'young' and she prefers Skittles.

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    it's all dependant on how hot the Chili's are. the flavour is in the flesh obviously and the bigger they are the more practical to liberate the seeds, scotch bonnet a case in point as they are fantasticly flavoured but I've had emotional moments with the seeds. The small mouse shit green chilli's I really like seeds and all.

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    Quote Originally Posted by Mendip View Post
    ^^ Think I'll leave the seeds in mate.

    I've only got one 'young' and she prefers Skittles.
    fuking predictive text, tried to change me chilli to scotch boner

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    My dinner tonight was salmon fish cakes with baked beans (didn't risk showing a pic) with a big dollop of my new sauce. It's way too hot for me. Just a little smear will be enough for a meal.

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    Quote Originally Posted by Mendip View Post
    My dinner tonight was salmon fish cakes with baked beans (didn't risk showing a pic) with a big dollop of my new sauce. It's way too hot for me. Just a little smear will be enough for a meal.
    go strong with the sauce and you can dial down the amount you use by diluting it_ I like chucking in in mayo for chips, a bit in bologna ragu for a back ground flavour with the red smoked chili or smoked pimenton but that's another thread

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    I followed you up to 'chips', but then it got a bit technical!

    Diluting will have to be the way to go.

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    กงเกวียนกำเกวียน HuangLao's Avatar
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    Quote Originally Posted by NamPikToot View Post
    it's all dependant on how hot the Chili's are. the flavour is in the flesh obviously and the bigger they are the more practical to liberate the seeds, scotch bonnet a case in point as they are fantasticly flavoured but I've had emotional moments with the seeds. The small mouse shit green chilli's I really like seeds and all.

    Taking them raw accompanied with a good Isaan sausage and Ya Dong.

    All one needs, really.


  18. #18
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    when I'm on the lash I avoid sausages and dongs, in fact, the same goes even below 0.2 bal

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    Quote Originally Posted by Orrens View Post
    In Amsterdam we knew it as Arry Munk sauce

    Quote Originally Posted by CSFFan View Post
    Did you leave the seeds in?
    This thread is getting too saucy

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    This excellent spicy chili aioli is a great dip to serve with French fries, chicken fingers, or wings, and it makes a fabulous spread for burgers and other meat sandwiches. Feel free to adjust the amount of sambal or Sriracha if you want more or less heat. Prepare the dip a few hours in advance and refrigerate it until serving time.





    Chili garlic sauce, Sriracha sauce, and sambal oelek are found in the Asian section of the supermarket. They are all made with red chili peppers and salt, and most contain some vinegar. There is a small amount of sugar in Sriracha sauce, while there is none in sambal. The combination of the two sauces with the mayonnaise produce heat, a touch of sweetness, and texture to the dip.





    If you are planning a party, scale the recipe up to accommodate your appetizers. The dip is great with raw vegetables, fried seafood, crab cakes, chicken, fritters, fries, and more.












    Ingredients

    • 1/2 cup mayonnaise
    • 3 teaspoons Sriracha sauce
    • 2 teaspoons sambal oelek (or Asian chili garlic sauce)
    • 1 teaspoon lemon juice (or lime juice)


    Steps to Make It

    1. Gather the ingredients.







    2. Combine all of the ingredients in a small bowl and whisk to blend thoroughly. Taste and add more chili garlic sauce if you'd like more heat.







    3. Serve the dip as a spread for burgers or sandwiches or serve it in small bowls as a dip for fresh vegetables, or appetizers.

      Serving Suggestions

      This combination makes a delicious dish for crab cakes, salmon patties, and savory fritters. Or consider serving it with fried shrimp or fried oysters as an option along with remoulade sauce or tartar sauce. The heat and mayonnaise make a wonderful side dip with chicken nuggets as well, and it is fantastic with sweet potato or regular French fries. As a spread, it is amazing on turkey burgers!

      Tips

      • What is the difference between sambal oelek and Sriracha? The sauces are similar, but there are some subtle differences. There is some sugar in Sriracha sauce, but none in sambal. The absence of sugar means the chili pepper flavors stand out. Sambal also has more texture than the smoother Sriracha sauce.
      • What is aioli? The word literally means mayonnaise with garlic. While many aioli recipes start with fresh eggs, others use prepared commercial mayonnaise.



      Recipe Variations

      • For a sweeter sauce, add a dash of sugar or honey or use sweet Thai chili sauce instead of sambal.
      • For more garlic flavor, peel, mash, and mince 1 small clove of garlic and add it to the dip. Or add about 1/4 to 1/2 teaspoon of garlic powder, or to taste.
      • Stir about 1 tablespoon of chopped cilantro into the aioli mixture for additional color and flavor.
      • Add a teaspoon of spicy mustard, or to taste.
      • Add 1 teaspoon of finely minced ginger to the aioli.
      • Make the chili aioli from scratch with homemade mayonnaise.



  21. #21
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    Quote Originally Posted by HuangLao View Post
    Taking them raw accompanied with a good Isaan sausage and Ya Dong.

    All one needs, really.

    and small Thai garlic vulvas

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    กงเกวียนกำเกวียน HuangLao's Avatar
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    Quote Originally Posted by NamPikToot View Post
    and small Thai garlic vulvas
    ....that comes later.

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    Quote Originally Posted by HuangLao View Post
    ....that comes later.
    using my Mrs phone and the things got a mind of her own. words 2moro

  24. #24
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    Once I've had some Ya Dong, nothing seems to come later...

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