Hot Stuff

[not2late]

Quick way to add a burst of flavor to any dish is to add hot chilis or chili pepper sauce.

My favorite chili sauce is Sambal Oelek. Its ingredients are chilis, salt and vinegar. The serving size is 1 teaspoon with "less than 1" carb (no fiber). It has more heat per teaspoon than Tabasco or Louisiana Hot Sauce and the flavor of the sweet flavor of the pepper is more pronounced as well.

I mix 1/2 teaspoon of it in my scrambled eggs for a great caffeine-free eye-opener. I've diluted it with low carb ketchup for an outstanding sauce for shrimp. I used 2 teaspoons of it in a guacamole I made using 4 avocadoes---it was deemed "too spicy" by some folks who like their food spicy.

I haven't tried it on Buffalo wings yet, but I'm sure it will be wonderful.

The sambal I use is the Sriracha brand. I also like their hot chili sauce--it has a bit of garlic added to it, so it has a nice peppery, spicy garlicky flavor.

So what's your favorite chili product?

[sadie147]

Re: Hot Stuff

I have a Sriracha chili sauce (thai style garlic chili sauce) that could take the paint of thetable if i spilled it! company is Lee Kum Kee. LOL i have to be very careful with it..but i love it!


I just bought a mexican chipotle hot sauce by a company callee Bufalo. haven't had a chance to try it yet..but i can't wait. i'm gonna try making a chipotle mayo with it. or maybe your scrambled eggs suggestion for b'fast tomorrow. what a great idea!

[ana]

Re: Hot Stuff

I love Sambal Oelek and the Sriracha chili sauce they are not only spicy but have a terrific flavor. I add a spoonful of the sambal oelek to my egg drop soup MMmm I swear this stuff will cure you when you have a cold too!!
I have made hot wings from the Sriracha chili sauce but I found it a bit much while they were good I haven't ever wanted to make them with that again. Its was a bit of an overload.

[not2late]

Re: Hot Stuff

I love Sambal Oelek and the Sriracha chili sauce they are not only spicy but have a terrific flavor. I add a spoonful of the sambal oelek to my egg drop soup MMmm I swear this stuff will cure you when you have a cold too!!
I have made hot wings from the Sriracha chili sauce but I found it a bit much while they were good I haven't ever wanted to make them with that again. Its was a bit of an overload.

Good to know about the wings made with this product. I guess, I can just make a dip out of the sambal or Sriracha sauce instead.

I made a dipping sauce using the sambal, oil, soy sauce and ginger for duck and it was terrific.

[ana]

Re: Hot Stuff

That dipping sauce sounds terrific...how did you cook the duck?

[not2late]

Re: Hot Stuff

I smoked it. In the main dish forum, I have the recipe for tea-smoked chicken or duck.

[Heidi3]

Re: Hot Stuff

I love hot ..here is my super duper Island hot sauce I think I have posted this before? you can use any hot pepper but habaneros are the best!

20 habanero or scotch bonnet peppers
1 cup white vinegar
6 all spice berries just bashed a little
put the peppers and the vinegar in the blender or food processor and whirl until fairly smooth ..tiny chunky is good! then take the whole thing with the lid on outside to open it away from your face!!! dd the allspice and jar!!! use just a few drops at a time ..unless you are me

as an option you can add (if you at the level) a little bit of fresh mango, or pineapple or even sour orange ...to give it some fruitiness I use just about 1/4 cup of fresh mango in the whole batch you do not want to hide the pepper flavor!

[Heidi3]

Re: Hot Stuff

another sambal that is a huge pain to make but worth the effort


home made Maylay Sambal

1 large onion finely diced
1 shallot finely diced
1 tomato skinned and seeded diced
6 bird chiles minced
1 inch knuckle of ginger minced
1 cup neutral flavored oil
heat the oil in sauce pan over med high... I use a 4 1 quart heavy bottom sauce pan for this...then when hot and sizzles with a drop of water add everything and sprinkle some salt in ...you want to almost boil this in oil and when it is bubbling turn down a bit over medium stir frequently and boil all the moisture out of the ingredients ....then keep stirring and cooking until the bits are all golden brown ..this takes forever and you are going to be aromatic when you are done making it but ...it is OMG good!!!! the bits of veggies get tiny and dark golden brown and sit in the aromatic oil it is to die for!!! enjoy!!!!
higher in carbs but you only need a little!

[ana]

Re: Hot Stuff

OHHhh I am in heaven in this thread!!!! Nursey I am sooooo gonna make that super duper Island hot sauce my hubby will just d-i-e die!!!!! thank you thank you thank you!

[not2late]

Re: Hot Stuff

Yeah, I'm going to jot these home made sambals down too.....

[tickletussler]

Re: Hot Stuff

I have some more sambal recipes if anyone's interested?
These are used a lot in south-east asia, and often form the basis for dishes like "sambal fish" or "sambal chicken"
If you make enough quantities to store for later, make sure you stor in dry, clean bottles, filling each bottle to the top with sambal & screw on cover tightly before storing. If metal cap is used, line it with piece of wax paper to prvent rust. Store in cool place or fridge for weeks.

Sambal Tumis (basic sambal)

15 shallots
30 dried chilles
1 tablesp shrimp paste (this could be known as "belacan" and purchased liquefied in bottles or solidified block)
1 clove garlic
1 teasp sugar/Splenda
½ teasp salt
1 tablesp tamarind paste
6 tablespoon oil
115g grated coconut squeezed with 55ml water for milk

1. Grind shallots, dried chillies, shrimp paste & garlic to a paste
2. Heat oil and fry paste over moderate heat till oil bubbles through, but don't burn it
3. Add half of the coconut milk & stir for 2min
4. Add the Splenda, salt & tamarind paste and cook for another 2min
5. Add rest of coconut milk
(1st attached thumbnail SambalTumis.jpg)
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Hot Sambal

625g/22oz red chillies
55g/2oz dried chillies
8 cloves garlic
1 thumb-sized piece ginger, skinned & sliced
5 tablesp salt
455g/16oz sugar/Splenda
170ml/6floz rice vinegar

1. remove stems from chillies. Boil dried chillies in saucepant, using a litte water, for 2min. Leave to soak for 5min. Wash chillies till water is clear, drain in colander
2. Put half of chillies in blender. Pour 285ml/10floz water and blend chillies till very fine. Remove & set aside.
3. Repeat with other half of chillies, adding garlic ginger
4. Combine liquidised chilli mixture and remaining water into enamel saucepan. Add salt & bring to boil over mod heat, stirring constantly for 10min
5. Stir in sugar/Splenda. Bring chilli sauce to boil. Lower heat and continue simmering for 1.5 hours, stirring occasionally
6. Add vinegar, stir & continue boiling for 5min. Remove from heat.
7. Cool before storing in dry clean bottles
(2nd attached thumbnail HotSambal.jpg)
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Sweet Sambal

115g/4oz dried chilli paste or 55g/2oz dried chillies
1 tablesp shrimp paste (this could be known as "belacan" and purchased liquefied in bottles or solidified block)
55g/2oz whitish pale rasins
85g/3oz ginger, sliced thinly
6 cloves garlic, skin removed
455g/1lb fresh red chillies
1.12 litres/39floz water
340g/12oz coarse sugar
4 level tablespoons salt
170ml/6floz vinegar

1. Remove stems from fresh chillies.
2. Blend shrimp paste, raisins, ginger, garlic & half of dried chillies till very fine. Add water if paste thickens. Remove from blender
3. Repeat with rest of dried chillies
4. Pour rest of water, sugar, salt into non-stick saucepan and bring to boil.
5. Add chilli mixture and boil over mod heat for 20min, stirring occasionally to stop from sticking & burning to pot
6. Lower heat, continue to cook for 1 hour, stirring occasionally till sauce thickens
7. Add vinegar & boil for another 10min.
8. Leave to cool completely before storing in very dry bottles.

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Salt Fish Sambal

6 cloves garlic
4 shallots
1 teasp shrimp paste(this could be known as "belacan" and purchased liquefied in bottles or solidified block)
5 red chillies, seeded
140g/5oz salted fish (can be purchased in many Asian stores)
170ml/6floz oil for frying salt fish
10 red & 10 green chilli padi (very small chillies) stems removed
2 red tomatoes, cut into thin slices
4 tablespoons water

1. Cut salt fish into thin slices; immerse in cold water for 1min. Remove and drain for 10min
2. Heat oil in small pan. Fry salt fish till pale brown. Remove, drain & cool
3. Reheat oil till very hot. Return fish & stir in pan for 2-3min till light golden brown. Drain oil from fish on absorbent paper. Reserve oil for frying sambal
4. Pound coarsely the garlic, shallots, shrimp paste & red chillies . Bash chilli padi very lightly
5. Heat 3 tablesp of reserved oil from earlier till hot. Stirfry pounded mixture till gragran and lightly browned.
6. Add sliced tomatoes & chilli padi to fry till oil bubbles through.
7. Add 4 tablesp water, seasoning & cook over moderate heat till mixture is thick & oil
8. Lastly, put in salt fish just before serving

This is how salted fish is sold in some parts of Asia. Although the concept of salted fish doesn't sound great and if you happen to have it in your lunch for work (very unpopular with colleagues), this is often eaten with rice & some veggies, or included in sauces & many dishes. Almost like using fish sauce in your foods - doesn't smell great straight out of a bottle, but really enhances your cooking.

[ana]

Re: Hot Stuff

Great Pics I love this!