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论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

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Combine banana with chili padi to give an excellent fish sauce  

2013-12-03 15:52:44|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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        Background:People living in Asean loves to use chili padi in the food. I experimented with several ways to extract the maximum hotness of chili padi. Finally, I found the osmosis method produces the best result. Note: This procedure writes ONLY about how to extract the hotness in chili padi and its ease of application later blending into the gravy of most cooking, especially steamed or baked fish.

Section 1: The osmosis method:

Ingredients: Red or green chili padi, coconut sugar (gula Melaka or gula Jawa) or palm sugar (gula nipah). It is alright to use ordinary white cane sugar if you can't find the above.

1)Wash the chilli padi and then wipe it dry with a piece of dry towel.

How to extract the hotness of chili padi - 行天之道 - 论老子

 2)Mop the chopping board dry.

3)Cut the chili padi into thin slices at angle of 45 degrees. Important lesson: By cutting every single pieces of the seed, the hotness of the chili is easily extracted, later.

4)Slice the gula Melaka into thin slices.

How to extract the hotness of chili padi - 行天之道 - 论老子

 Note:The chopping board must be dry.

5) Pour the mixture of cut chili padi and sliced gula Melaka into a bowl. Add a drop of water and mix it thoroughly. Important lesson: The sugar in from the gula Melaka extracts out the essence of the chili padi. In modern scientific explanation, this method makes use of the osmosis process to extract the essence of the chili padi.

How to extract the hotness of chili padi - 行天之道 - 论老子
 

 6)Cover it up and avoid insects falling into the bowl.

7)Ten to fifteen minutes, it is ready to be used as a base stock to be blended into the making of gravy. See section 3)

Section 2: The hot water method

1)Wash the chilli padi and then wipe it dry with a piece of dry towel.

2)Mop the chopping board dry.

3)Cut the chili padi into thin slices at angle of 45 degrees.

4)  Pour the cut chili padi into a small bowl. 

5) Add a table spoon of hot water (not necessary boiling hot).

WARNING:

Use the tip of a teaspoon to dip into the mixture and shake off any excess of the mixture. You will find that it is surprising very, very, very hot. Note: I burnt my taste buds thrice and suffered immediate diarrhea in less than 20 minutes.

Section 3: To distribute the chili hotness, banana is the best choice 

8) Minced half a banana, add in into the above mixture and beat it well. Aim: To reduce the hotness of the chili by several times. yet, at the same time, the banana gives it a strong banana flavor and the gravy is thick and smooth.

How to extract the hotness of chili padi - 行天之道 - 论老子 

For example: Gravy for baked fish.

1)Stir fry minced garlic and onion until it produces a strong aroma.

2)Add in the above mixture and add a little water. Cover the wok up with its the lid.

3)Two minutes later, the gravy is ready.

Finished product:

How to extract the hotness of chili padi - 行天之道 - 论老子
 
 Left: 2a) Added with sliced carrot.  Middle: 2a) Add in sliced ginger, shortly after, sliced carrot. Right: 2a) Add banana and beat it well in the chili base stock mixture in step 5 before pouring it into the garlic, onion and carrot gravy and heat it up for another two minutes. Or you may add water to achieve a thickness (of the gravy) to your liking. 

 Remark 1:The above procedure extracts the maximum essence of hotness of the chili padi. This forms the base stock for many kind of gravy. 1a) Other than use for steamed or baked fish explained above, the base stock is best for raw vegetables. Several friends commented "It is more delicious than the gravy prepared with sambal belachan often used for rojak, a widely loved Malay-styled salad." Anyway, belachan is a little salty and its strong aroma actually came from the fermentation of the prawns used. 1b) It is also good as gravy for vegetables cooked with maximum crunchiness. 1c) It can be a good base stock for gravy for rojaks.

Remark 2:Chili sauce produced in the factory is not hot at all. Because of its aim to achieve profit-maximization, the introduction of illegal chemical flavoring is the in-thing. These products are not hot and at the same time, bad for health! Warning: Use just two chili padi is enough. Otherwise, you run to the toilet immediately. The osmosis process is super effective.

Remark 3: The addition of half a Dell Monte banana (full size Pisang Mas can do) makes the gravy thick and yet, reduces the hotness of the chili padi. I am going to use banana to replace mayonnaise in my cooking. It gives it a rich banana flavor and thick smooth paste. Mayonnaise is bland and anything made in a factory I am going to boycott because of the illegal chemicals used.

Remark 4: For all fried food-stuff, I do not disagree the tomato Ketchup or Chili Ketchup produced by KFC is the best. However, since I avoid any food fried, I will not experiment to make the sauce suitable for fried food. Anyway, please read my blog article,《Frying your health away》http://ericwoonct.blog.163.com/blog/static/181911362201311235055615/

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