Hot and Tangy: 3 Creative Uses for Fermented Chilis
Unlock the potential of fermented chilies with one base ferment, and create three incredible products: Duo Jiao, hot sauce, and sambal. Duo Jiao, a Chinese condiment made from fermented chilies and salt, adds a fiery kick to stir-fries and steamed dishes. Homemade fermented hot sauce offers a deeper, more complex heat perfect for tacos and eggs. Sambal, a Southeast Asian chili paste, combines fermented chilies and garlic for a tangy, versatile condiment. Transform your meals with these bold, spicy flavors!
Por Por’s Sticky Rice
During the week, my grandmother relied on a handful of reliable and tasty recipes, rotating between them to keep things interesting. Despite their simplicity, these meals never lacked flavor, including her version of Cantonese Sticky Rice or lo mai fan. In general, Cantonese Sticky Rice is a great ‘clean-out-the-pantry’ meal. Many of the ingredients used are dried or preserved such as:
Bossam with Ssamjang
The second installation of Demystified: Soy Bean Paste, we're covering Korean soybean paste or at least a variation. Ssamjang combines both doenjang (fermented soybean paste) and gochujang (fermented red pepper paste) to make a dipping sauce. Traditionally, it’s served with boiled pork in a lettuce wrap. Some people prefer boiled pork shoulder but I love the richness of boiled pork belly with the crunch of pickled garlic.
Spring Miso Soba Noodle Soup
The first installation of Demystified: Soy Bean Paste, we're diving into the world of soybean paste with a springtime soba noodle soup featuring miso. With the abundance of vibrant veggies from the farmers' market, I'm jazzing up the soup by stir-frying a medley of these fresh finds to layer in.
Soy Sauce Marinated Egg Yolks
The final installation of Demystified: Soy Sauce, raw egg yolks marinated in light soy sauce. This is a delicious topping I like to use for a tartare but you can also use to top things like a bowl of noodles, rice, or salads. The marriage of raw egg yolks and light soy sauce yields a delightful flavor profile and creamy texture when punctured. However, achieving the ideal consistency requires precision; over-marinating risks solidifying the yolk.