Archive for the ‘CONDIMENTS’ Category
Homemade Ghee (Slow Cooker)
Ghee is clarified butter, meaning that the milk solids are removed from butter, much the same way lard or tallow is rendered. For some humor, if you are cooking an Indian dish, call it ghee, if cooking a French dish, call it clarified butter, either way, same thing 😉
Ingredients
- 500 grams unsalted butter, (1 lb)
- 1 pint mason jar
- cheesecloth
Instructions
- Add the butter to your slow cooker, place on Low setting.
- Place the lid on, slightly tilted to allow steam to escape. Time to cook this is 2-4 hours. The time depends on the quality of butter and the temperature of your slow cooker on Low setting.
- No stirring, start checking on it at the 2 hour mark then every 30 minutes until the milk solids are browned and fall to the bottom and stick to the sides of the pot. Hard to see here, but there is milk solids on the bottom of the cooker.
- When the ghee is ready, place 3-4 layers of cheesecloth in a strainer, and place the strainer over a clean pot. Pour the ghee into the cheesecloth and let the strainer drain for a few minutes.
- Pour the ghee into a sterilized pint mason jar and allow to cool to room temperature.
- This is the cooker with the ghee poured out, showing the milk solids on the bottom and sides.
- Once the ghee is cooled, you can store it on the counter, however, if there is any milk solids left in the ghee, it can spoil rather quickly, so once it is cooled, place a lid on the jar and store in the fridge and use as needed.
Notes
Used in Recipes Listed on this Site:
- Sauteed King Oyster Mushrooms, made it, GO-TO recipe.
- German Style Chicken Livers, made it, GO-TO recipe.
Brian's BBQ Sauce, Kansas City Style
Summers in the states is BBQ time, here in Thailand, it is year round. This comes from my good friend, Brian, who does what I do, makes seasonings from scratch that are not available here in Thailand. I look forward to making and using this sauce! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cups ketchup
- 1 cup molasses
- 1 teaspoon chili powder, OR make from a shortcut
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/4 teaspoon liquid smoke
Instructions
- Add all the ingredients to a sauce pan and heat on medium heat, stirring, until bubbly. Reduce heat to low and cook for another 5-10 minutes, stirring.
- Remove from heat and allow to cool. Use immediately or refrigerate until use.
Notes
Shortcut: Chili Powder.
Used in Recipes Listed on this Site:
Thailand.
- Pork Ribs (Pressure Cooker), made it, GO-TO recipe.
Thailand.
Teriyaki Sauce (照り焼きのたれ)
This is so easy to make, four ingredients is all you need, and like people's secret BBQ sauce or secret burger sauce, the Japanese too have their ways to make their own signature homemade teriyaki sauce. American teriyaki sauce normally includes grated or powdered ginger and or garlic, Japanese does not.
Ingredients
- ½ cup soy sauce
- ½ cup mirin, Aji is fine, Hon is preferred
- ½ cup sake
- ¼ cup sugar
Instructions
- The three liquid ingredients, Soy Sauce, Mirin (8% alcohol), and Japanese Sake (15-25% alcohol). The sugar is just out of view.
- Add all ingredients to a sauce pan, stir continuously and bring to a boil then reduce heat to medium low and simmer for 10 to 15 minutes or until the sauce slightly thickens.
- Pour the sauce into a sterilized jar and let sit, uncovered, until cooled. The sauce thickens just a bit more as it cools as well, and just to note, Japanese teriyaki sauce not really thick. Store in the fridge for up to 2 to 3 weeks.
Notes
Used in Recipes Listed on this Site:
- Teriyaki Chicken (Slow Cooker), made it, GO-TO recipe.
- Teriyaki Straw Mushrooms, made it, GO-TO recipe.
- Sauteed Shiitake Mushrooms, made it, GO-TO recipe.
- Teriyaki Chicken Wings, made it, GO-TO recipe.
- Teriyaki King Oyster Mushrooms, made it, GO-TO recipe.
- Teriyaki Salmon, Chicken, or Tofu.
Nước Chấm (Vietnamese Vegetarian Fish Sauce)
A vegetarian alternative to fish sauce.
Ingredients
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 5 tablespoons boiling water
- 4 tablespoons brown sugar, packed
- 2 teaspoons fresh lime juice, with pulp
- 4 teaspoons garlic, smashed and finely minced
- 2 teaspoons red Bird's Eye chilies, finely chopped, to taste
Instructions
- Add the boiling water to a bowl and dissolve the sugar then allow the water to cool to room temp.
- To the bowl, add the remaining ingredients and mix well. Done, and ready to use.
Notes
Shortcut: Vietnamese Pickled Carrot & Daikon (Đồ Chua).
Variants: 1. Add pickled daikon and carrot, chopped. 2. Add crushed peanuts.
Jalapenos en Escabeche (Pickled Jalapenos)
Spanish for pickled jalapenos. Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Ingredients
- 6½ cups fresh jalapenos, sliced
- 2 cups water
- 2 cups white vinegar, or apple cider vinegar
- 6 tablespoons sugar
- 2 tablespoons sea salt
- 1 tablespoon black peppercorns
- 2 bay leaves
- ¼ cup garlic, chopped
- ½ cup onion, diced
- 1 cup carrots, sliced
- 2 tablespoons olive oil
Instructions
- Sterilize two quart jars, you won't be canning these but you need them clean.
- Slice off the stem and pointy ends of the peppers, slice peppers into rings and place in a large mixing bowl.
- In a sauce pan, add the water, sugar, salt, peppercorns, bay leaves, and vinegar and bring brine to a boil.
- While the brine is heating, toss the carrot, garlic, onion, and olive oil with the jalapenos, then place mixture into 2 quart jars.
- Once the brine is boiling, remove the bay leaves and place one into each jar. Pour the hot brine into the quart jars.
- Leave jars on the counter, with no lids to cool to room temperature, then add the lids and place in the fridge for at least 1 week, 2 weeks is better to allow the flavors to really blend.
Notes
Low cost.
Variants: 1. Leave the peppers whole after cutting off the stem and pointy end, can make two rows in a quart jar. 2. Leave whole with stem and pointy end intact but cut two slits on opposite sides to prevent bursting.
Used in Recipes Listed on this Site:
Mushroom Herb Gravy
This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Ingredients
- 225 grams fresh mushrooms, Shiitake is good, (8 oz)
- 2 cloves garlic, smashed and minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups vegetable broth, fresh or from powder
- 1/4 teaspoon dried thyme, or 3 sprigs fresh
- 1 teaspoon dried sage
- salt and pepper, to taste
Instructions
- Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
- Heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
- Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
- Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
- Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium, as the gravy starts to simmer, it will thicken. Taste and adjust salt and pepper as desired, the salt will depend on the type of stock or broth you used.
- Allow the gravy to simmer for 5 to 7 minutes to reach your desired thickness, and keep in mind, the gravy will also thicken as it cools.
- Serve over mashed potatoes.
Notes
Low cost.
Adapted from an internet recipe.
Sweet Pickle Relish
Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it 😉
Ingredients
For the Veggies
- 500 grams cucumbers, finely diced, (1 lb)
- 1/2 cup red bell pepper, finely diced
- 1 cup sweet onions, finely diced
- 1-2 teaspoons salt
For the Brine
- 2 cups apple cider vinegar
- 1 clove garlic, smashed and minced
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground ginger
Instructions
- Prep all the vegetables, how fine you dice them is your preference. Place the veggies in a strainer over a bowl, mix the veggies as you sprinkle in the salt. The purpose of the salt is to remove the water from the veggies and keep them crisp. Let the veggies sit for 30 minutes to an hour.
- Rinse the veggies in fresh water and kind of squeeze them dry of any water, be gentle, don't squash everything, just most of the water out of them, then spread them out on paper towels to remove any remaining water.
- In a medium sauce pan, add all the brine ingredients and bring to a simmer. Let the brine simmer for 10-15 minutes.
- While the brine is simmering, pack the veggies into a warmed Mason quart jar leaving about 1 inch of space at the top.
- Remove the brine from heat and carefully pour into the quart jar, covering the veggies by an inch or so. Use a knife and poke into the veggies to release any air trapped.
- Set the jar aside to cool to room temp. When the jar is cooled, place the lid and ring on and place in the fridge.
- Chill in the fridge overnight before first use. Store in the fridge and use within 2-3 weeks.
- Use as a topping on burgers, hot dogs, added to potato or pasta salads, etc.
Notes
Low cost.
Adapted from an internet recipe.
Pickled Red Onion
This sounds excellent, can be used on burgers, salads, tacos, sandwiches, anywhere you would use raw red onion. This also keeps well for up to 6 months in the fridge. On my to make list.
Ingredients
- 1-4 red onions, cut in half then thinly sliced
- 3 cloves garlic, peeled, whole
- 1 teaspoon black peppercorns
- 1 1/2 cups white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
Instructions
- Place the onion slices in a clean pint jar (I use mason jars as well as reused olive and mayo jars for this purpose). Add the peppercorns and garlic.
- In a small saucepan, add the vinegar, sugar, and salt, bring to a boil then remove from heat and turn off the burner. This photo is right after I added the sugar and salt, when it is boiled, it will be as clear as water.
- Pour the mixture into the jar, and cover the onions, push the onions back down into the liquid if needed. Allow the jar to cool to room temperature, then cover and place in the fridge.
- Let sit in the fridge for 1-2 days then use as you would raw red onions. This will keep in the fridge for up to 6 months.
Notes
Smokey Campfire Dipping Sauce
This is a copycat recipe and comes from a good friend, and it has regards in her family. On my to make list.
Ingredients
- 1/2 cup Thousand Island dressing
- 1 teaspoon horseradish
- 2 tablespoons BBQ sauce
Instructions
- Put everything in a bowl, mix well, sauce is ready.
- Serve as a dipping sauce with your favorite wings, a blooming onion, or any of your grilled favorites.
Notes
Low cost.
Recipe and photo, provided courtesy of good friend, Mary Weinberger.
United States.
United States.
Sambal Ulek
This is the base recipe for Indonesian chili sauces, called sambals. Sambal Ulek is simply chilies and salt pounded in a mortar.
Equipment
- Mortar & Pestle
Ingredients
Basic Sambal Ulek
- 20 red Bird's Eye chilies, any kind of chilies work, from mild to hot
- 2 teaspoons salt
For Sambal Trassi, add some
- shrimp paste
For Sambal Badjak, add some
- coconut cream
- candle nuts
- galangal
- lemongrass
Instructions
- Chop the chilies and remove stems. If you want a milder spiciness, remove the seeds. Place in a mortar with the salt and pound to your desired consistency.
- Place in a jar and store covered in the fridge and use as needed.
- To make the other versions, just add a bit of the other ingredient when you pound the chilies and salt.
