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Sweet and spicy banana-based XO chili sauce (Obsolete)  

2014-03-27 16:03:44|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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Background: XO sauce created by a HongKong chef using these main ingredients: scallop (90% by volume), dried shrimps, chili padi, fresh prawns, abalone or squid, plus peanut oil and the usual minced garlic and onions.

The XO sauce is spicy hot, yet it is smooth to the taste buds, and at the same time it is sweet. The aroma of caramel from the burnt dried shrimps is strong, the gravy is clear while most of the raw ingredients coagulated together and sink to the bottom, leaving a gravy which is orange red and is very clear. However, no matter how mild it can be, the fishy smell is there since the majority of its ingredient is sea-food stuff.   

Motive of my new creation: Create base-stock gravy that is not fishy at all, yet it uses cheap ingredients that are non-seafood base.

Ingredients: Chili padi (100 grams for Hongkongers or children, 200 grams for Asean adults), 50 grams of properly-dried coconut sugar (gula Melaka or gula Jawa) or palm sugar (gula nipah), 500 gram of fully ripe banana (preferred Malaysian red flesh type, if not DelMonte or Dole), one bowl each of garlic and small onion, roasted dry and pounded into powder shrimp, two tea-spoons of salt and 100 cc of cooking oil.

Sweet and spicy gravy base-stock - 行天之道 - 论老子 

Procedure:

1)Minced a small bowl of garlic and onion, each. Pound them using a pestle and mortar. Please do not use an electric grinder. It will change the taste of food ground or blended. Important note 1: The magnetic field created by the spinning motion of the blade at high speed changes the molecular structure of the food.  

Sweet and spicy gravy base-stock - 行天之道 - 论老子

2) Add five full teaspoons of dried shrimp. Note 2: Please read my next blog on how to make dried shrimp powder or dry belachan.

3) Pour about 100 cc of cooking oil into the frying pan and pour the pounded garlic, onions and 5 teaspoon of dried shrimp powder. Add two teaspoon of salt. Use medium heat.

Note 3: Medium heat will slowly roast the garlic, onion and dried shrimp into a nice rich aroma.

 

4) Wash and dry 100 gram of chili padi with a piece of dry towel.

5) Cut the chili padi at an angle of 45 degrees into thin slices in order to ensure all the seeds are at least cut into two halves. Important note 4: It is the seeds that are extremely spicy hot.  

6)Slice the gula Melaka into thin slices. Note: The chopping board has to be dry.

7) Pour the mixture of cut chili padi and sliced gula Melaka into a bowl. Add a teaspoon of boiled water and mix thoroughly. Important lesson: The sugar in 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.

Sweet and spicy gravy base-stock - 行天之道 - 论老子

 8)Cover it up and leave the bowl aside for 20 to 30 minutes. Key point: The above six steps is the standard procedure to prepare chili padi.

9)Peel the bananas into a salad bowl. Use a small knife to cut up the banana into small pieces.

10) Use an egg-beater to beat the banana into a fine paste.

11) Pour in the chili paste and beat with the egg-beater to mix thoroughly. Important highlights: This is a new found approach to evenly distribute the hotness of the chili padi over a much larger volume of gravy. Personally, I am a chili padi enthusiast and love hot chili padi, yet I cannot withstand the hotness of the gravy extracted using this Osmosis method.

Sweet and spicy gravy base-stock - 行天之道 - 论老子

 12) When the garlic had turned light brown, add in the mixture of whipped banana and chili padi.

Sweet and spicy gravy base-stock - 行天之道 - 论老子

13) Switch to extremely low heat and then pour in the above subachi (sugar, banana, chili) mixture. In order to avoid charring you therefore have to stir it at frequent interval.  Important highlight 8: The essence of chili or capsaicin is water-soluble and not oil-soluble. If the oil is heated up to a slightly higher temperature, capsaicin easily evaporates away and you can actually smell the spicy hotness in the air above the frying pan. This is why not many chefs can really grasp the use of chili in cooking. Well, you may give an excuse that not many people like spicy-hot food. However, this is a cold hard fact. Chefs who can grasp the use of spiciness in chili often can modulate the degree of spiciness in accordance to the taste buds of the diner(s). It is absolutely impossible to do that if a chef could not grasp how to use chili or chili sauce.  

Finished product:

Sweet and spicy gravy base-stock - 行天之道 - 论老子

 Remark 1:On the left-hand figure, you can see the oil is super clear. This is because the chitin abundantly found in the shell of the shrimps coagulates the particles of the food ingredients, thereby leaving the oil sparkling clear.   

Remark 2:On the middle figure, the color of the solid ingredients though after coagulation turns out a nice light brown paste. The paste is also thick and smooth in texture.

Remark 3: On the right hand figure, a close up view of the paste gives you the most appealing visual effect that instigates your taste buds instantaneously.

Evaluations:

1) The chili is mildly spicy hot. Very suitable for children, people who does not like spicy hot food, porridge and as sauce for fruits and good replacement for factory-made chili paste which is profusely added with several food flavoring chemicals which are in the first place, industry chemicals.

2) The sweetness of the paste is absolutely wonderful. Both the sweetness and spicy hotness is evenly distributed over the pastes.

3) The aroma of the stir-fried garlic, onion is rather subdued by the nice rich aroma of the stir-fried dried shrimp powder.

4) Adding double or 200 grams of chili padi will make it strong spicy hot.

5) The oil content though is clear without any suspended colloidal particle, it is rather tasteless, therefore, it is not suitable for direct consumption. Better re-cycle the oil for cooking vegetables or fried rice or etc.

Applications: In addition to a spoonful of this gravy paste, and

1) Slice half a carrots in hot water and cooked until it thickens into a gravy used for lightly fried fish or baked fish.

2) Slice more sliced chili padi and using concentrated sugar to extract it hotness, a spoonful of pounded peanuts, a teaspoon of light soy sauce, stir well to turn it into a wonderful rojak buah (or fruit) gravy.

3) It can be a good spread for bread, much tastier than kaya or peanut or cheese spread. Note: Let the oil drop off the spoon before applying the paste onto pieces of bread.

 

Standard assessment tests for chili sauce:
1 ) If the chili sauce is not spicy, the preparation method is wrong.
2 ) If the chili sauce is very spicy and the very first bite gives you a choking experience like wasabi, your tongue is numb immediately, thereafter, you are no longer able to savor the taste of any subsequent dish. This is one of the worst preparations of chili sauce. Its spiciness kills off your taste buds immediately.
3 ) This is a classic test in savoring chili sauce.
3a) Scoop up a teaspoon (brim full is sufficient) of the chili sauce. Imagine the volume that is equivalent to one tenth of it.
3b) Prepare ten pieces of wonton (small little meat dumpling). Apply on top of the first piece of wonton a tenth of the chili sauce. Put it into your mouth and appreciate the smoothness of the spiciness of the chili sauce. It must not give you a choking feeling.
3c) As described in (3b), continue to eat the wonton. When you are about to savor the seven of eight wonton, you should feel the spiciness of the chili sauce is getting into you, yet, it does not choke you like wasabi. At this juncture, the spiciness of the chili sauce should be most enjoyable to you, it is smooth and yet, spicy now.
3d) When you about to finish eating the ninth or tenth wonton, your tongue begins to find it a little too spicy for you. You need to stop eating and let your tongue takes a rest.  
3e) Assuming you are having a meal of wonton noodles, by the tenth wonton, you are finishing your whole bowl of noodles.  You stop eating now and yet, the spiciness of the chili sauce lingers in your tongue for a long time, giving you a continuous feeling spiciness and yet, smooth to your taste buds. This is the feeling of an absolutely best-in-class chili sauce.

Warning: Cloaked under the name of industrialization of the kitchen, chemical replacements for almost all kind of natural food were produced and enter into most franchise stores. Please stop buying any food, especially drinks from any franchise food outlets. In the name of profit-maximization, your health is sacrificed. Next time when you visit a franchise food outlet, take a good look at their tomato or chili sauce and their drinks. Do they look like the dish washer liquid found in your kitchen?   

Surfactants are compounds that lower the surface tension (or interfacial tension) between two liquids or between a liquid and a solid. Surfactants will diffuse in water and adsorb at interfaces between air and water or at the interface between oil and water, in the case where water is mixed with oil. World production of surfactants is estimated at 15 Million ton per year, of which about half are soaps. The other half goes into bottle drinks and food.

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