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论老子

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Super fast and easy method for making XO chili sauce  

2014-05-14 17:24:46|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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Background:

1)            The XO chili sauce invented by a Hong Kong chef some two decades ago was an instant hit. However, it made use of dried scallop (expensive) as the main ingredient. In addition, it takes more than ten hours to cook the raw ingredients into the final product.

2)            The author had experimented with banana and it was found to be a much better alternative than dried scallop in a few key areas: price (more than ten times cheaper), widely available, ease of cooking, can be perfectly prepared in advance and can be stored easily.

3)            The method used by the Hong Kong chef reminiscences me of the Padangnese (the Minangkabau tribe living on the west coast of Sumatera) way of preparing bumbu or chili-based gravy.   

My idea: Prepared in advance, a base-stock paste that has already been enriched with the strong aroma of a combination of garlic, shallots, dried prawns and dried shrimps. (See procedure Aroma-enriched base-stock paste).       

My aim: Prepared the freshly cut chili padi and mix it thoroughly with the aroma-enriched base-stock paste. Continue to use low heat to properly cook the chili padi with minimum losses of its essence due to evaporation.      

My brilliant idea: By breaking down the complex process of making Xo chili paste into three distinct much shorten and simplified processes, the making of XO chili paste is a breeze that can be prepared by all families with a large tolerance to suit individual taste buds, say, individual choice of adding more or less of my recommended proportion of banana (2 kilograms), garlics (250 grams), shallots (250 grams), dried prawn powder (50 grams), dried shrimp powder (50 grams) and fresh chili padi (200 grams).   

Ingredients: Fully ripe banana (two kilograms), garlic (250 grams), shallots (250 grams), dried prawn powder (50 grams) and dried shrimp powder (50 grams), chili padi (200 grams).

Procedure:

Part 1: Cook the banana into an almost-dry paste form. Please refer to The most versatile Banana paste. Below is a picture of the semi-finished product:

Super fast and easy method for making XO chili sauce - 行天之道 - 论老子

 Part 2:

Fry garlic, shallots, dried prawns powder and dried shrimp powder into an aroma-enriched baseostock paste. Please refer to procedure Aroma-enriched base-stock paste.
Super fast and easy method for making XO chili sauce - 行天之道 - 论老子

 Part 3:

Prepare the chili padi. Note 1: The author is showing you two new inventive ways.

3a)          Choice of a sweetened XO chili paste

Step 1:  Make use of concentrate sugar to extract the essence of spiciness of the chili padi. Please refer to procedure Use sugar to extract the essence of chili.

Super fast and easy method for making XO chili sauce - 行天之道 - 论老子 

Step 2:  Pour the mixture of sugar and chili over the aroma-enriched base stock paste prepared in Part 2. Note: Use low heat to heat up the base stock paste for about fifteen minutes should you had stopped at Part 2 and kept it in the refrigerator.

Step 3:  Use a wooden spatula and mix them thoroughly.  

Step 4: After another fifteen minutes, the mixture should be thoroughly mixed and sufficiently heated to ensure it is properly cooked.

3b)         Choice of a non-sweet XO chili paste

Step 1:  Instead of using sugar to extract the essence of chili through an Osmosis process, the use of hot water is equally effective.

Step 2: Pour into the thinly sliced chili padi (all the seeds must be sliced into half) a reasonable amount of hot water that sufficiently covers all the chili padi. Note: The water temperature should be around 80 to 90 degrees Celsius. This can be achieved by leaving boiled water for five minutes ahead of its use.

Step 3:  After five minutes, the mixture is ready to be poured into the heated up aroma-enriched base stock paste. Maintain at low heat (Note: Similar to choice 3a).

Step 4:  Use a wooden spatula and mix them thoroughly.  

Step 5: Continue to stir frequently to ensure most of the water content from the chili padi as well as the hot water added in step 2 is evaporated off.

Step 6: It should takes more than half an hour to evaporate all its water content. Note: The more water you pour in at step2, the longer it will take. Please do not step up it heat to medium heat because the essences of chili padi, garlic, shallots, dried prawns and dried shrimps will be evaporated off.

 Finished product:

Super fast and easy method for making XO chili sauce - 行天之道 - 论老子

 Applications:

1)            The XO chili sauce should be kept in a refrigerator because it still contains minimal amount of water. Leaving it exposed will attract fungus or mold.

2)            This XO chili sauce is a ready-made sauce for most type of dishes, including porridge, noodles, dim-sum and particularly, sea-food.

3)            Add in a little lime or limau kasturi just before use. This will give the final sauce the following attributes: sour, spicy hot and a strong aroma of dried prawns, garlic and shallots. Note: Most Asean people shall love this sauce that comes with a combination of sourness and spiciness.
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