There are somethings in our kitchen that “they” have convinced us we have to buy ready made. Many of those, like mustard or ketchup, are sometimes better left to the pros. Not that you can’t make ketchup your self, but the effort and expertise that only comes through trial and error sometimes need a lot of time & patience to perfect.
However, there are others that are so easy to make and so very satisfying to consume that it’s a pity that we let a big factory take over the process rather than venture to do it ourselves. Making a simple jam or a sauce only requires a few ingredients. Economically speaking, it might be cheaper to buy it pre-made…. but can you really pronounce all of the ingredients listed on the back? How good for you can those be? Personally, I’d rather not consume them…..
With this in mind, we made a classic, eastern sauce that goes amazingly well with most things. Seafood, chicken, noodles, salads… you name it. I am talking about sweet thai chili sauce.
I have forgotten to mention the most important thing about making this yourself… you can adjust how sweet, vinegary, or hot it becomes according to your personal preferences. Play around with the quantities to get exactly what you like. Keep in mind one thing though as you proceed, the spiciness comes from the seeds of the pepper, not the flesh, and the heat will mellow out the longer you keep it jarred.
Ingredients, sweet thai chili:
– 500ml rice vinegar
– 480g demerara sugar
– 350g spicy red chilies chopped and deseeded
– 2 large cloves of garlic
- zest of 1/2 a lemon
Directions, sweet thai chili:
1. Blitz the chilies with the garlic in a food processor adding a bit of vinegar to help it mix properly. Poor the mix into a pot along with the sugar, lemon zest & about half of the seeds (half gives it a noticeable spiciness) and let sit for 5 minutes stirring occasionally.
2. Bring the mixture to a boil and reduce heat to a simmer. Remove when mixture reaches your desired consistency about 1 hour.
– 1 chicken breast per person, cut in thin strips lengthwise
– corn flour
– shredded desiccated coconut
– 1 egg
– frying oil
– salt and pepper
1. Put three bowls in a row in this order: corn flour, salt & pepper/ egg, beaten/ coconut
2. Roll the chicken strips in the corn-flour. Then one by one, dip the strips in the egg and next, roll in the coconut until well covered.
3. In preheated oil on medium heat, deep-fry the chicken in batches for about 4 minutes until golden brown. Don’t overcrowd the pot, and be sure to monitor the temperature because the coconut will burn really fast, turn down the heat if need be.
……..for a full history of our reci brulees pes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.