Category Archives: Thai sweet chilli sauce

Fruity Friday’s… The chilli and yes it is a fruit!

Red-chilli-dried-green-hot

Oh Yes! It is a fruit!

I expect you were wondering when I was going to get around the one of my favourite fruits, The Chilli Pepper.

This wonderful versatile fruit which some love to hate… Are the fruits from the flowers of the Nightshade family. Mainly eaten as a vegetable but most definitely it is a fruit.

Chilli peppers are a rich source of spicy-hot capsaicin. They are also very high in antioxidant carotenoids, which are linked with many health  benefits. … Capsaicin: Is one of the most studied plant compounds in chilli peppers.

Did you know? Chilli has seven times the Vitamin C of an Orange. Also a big bowl of chilli can help you lose weight? It is because the capsaicin in the chillies and peppers used to make a chilli raise your metabolic rate…

chilli-con carne-chilli peppers

Chilli Con Carne

500 gm lean minced Beef ( I use pork) as I can’t get minced beef here.
1 tbsp Olive oil
1 large onion chopped
1 red or yellow pepper chopped
3/4 garlic cloves, peeled and chopped
2 inch piece of fresh ginger finely chopped
1-3 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
2 tsp cumin seeds
1-2 bay leaves
1 pint of fresh made beef or vegetable stock
400 gm fresh chopped tomatoes
1/2 tsp dried marjoram
1/2 tsp sugar…I sneak this in when no one is looking as it brings out the sweetness of the tomatoes.
2 tbsp tomato purée
410 gm can red kidney beans, drained or pre soaked dried kidney beans.

Let’s Cook!
Put the olive oil in a large pan and heat add the chopped onions, garlic,ginger, bay leaves and cumin seeds cook until onions are translucent about 5 minutes.
I like to add my cumin seeds with the onions as it brings out their full flavour and we love cumin.
Add the minced meat and cook , stirring until nicely browned.
Add the tomatoes, stock, peppers and tomato puree stirring in well and bring to a soft simmer.
Add the paprika, marjoram and sugar.
Cook for 20 minutes now this is where I taste and add more chilli and usually more cumin seeds and then add the drained kidney beans and cook for a further 30 minutes.

Serve with steamed rice and sour cream sprinkled with smoked paprika ( optional)

Enjoy!

Now what can be better than a smokin hot chilli sauce this recipe was gifted to me by my friend Susan and it is awesome…Thank you Susan it is now my go to chilli sauce…

Chilli- hot-red-fiery sauce

Let’s Cook!

This recipe is a sort of add how many chillies you like or it depends on how big your hands are…lol

Take a half kilo of Cayenne peppers or peppers of your choice.

A large handful of garlic cloves, peeled and blanched…it is not a requirement but the sauce will be less acrid if you blanch the garlic.

Smoke the chillies and garlic over charcoal mixed with smoked apple wood for 2 hours.

Then put in a blender with a cup of organic live cider vinegar, a cup of sugar and half a tsp of salt.

Just look at that lovely rich, red colour, it looks amazing.

After you have made your first batch you might want to play around with the quantities to suit your taste …but that is the fun and what cooking is all about. The high sugar content makes it great for BBQ’s and helps with the preservation.

Put the sauce into sterilized jars.

It is then ready to use as a spread on your bacon sandwich, to coat your meats and is a great base for a chilli or my friend Susan makes her version of Mole by adding cocoa powder, nuts, and some Mexican spices.

Play around with flavours you might find something new and exciting. Maybe blanch some red bell peppers and char them with the chillies and garlic.

NOTE:

If the sauce starts to ferment, bubble up then loosen the lid and let it do its work…I wouldn’t eat the sauce while this going on and fermenting but it will settle down on its own and you will be left with a lovely mature sauce with a deeper flavour, albeit less sweet.

Have fun and enjoy!

Do you like something a tad sweeter??? Then this Thai Sweet chilli sauce may be for you??

Sweet- chilli-sauce

This recipe makes about half cup of sauce which is ideal for me because if I buy a bottle I end up throwing it away either because I have had it in the fridge or cupboard so long or I have read the label.

Ingredients:

  • 1/2 cup of rice wine vinegar
  • 1/2 cup white sugar plus 2 tbsp.
  • 1/4 cup water
  • 3 tbsp fish sauce
  • 2 tbsp sherry if you don’t have sherry then this article gives you replacements for sherry in cooking
  • 2 cloves of garlic grated/ minced or very finely chopped
  • 1/2 -1 tbsp dried chilli crushed ( 1 tbsp is hot) or chilli pepper flakes.
  • 1 plus 1/2 tbsp cornstarch or arrowroot dissolved in 3-4 tbsp water.
  • Optional.. Sometimes I julienne a small piece of carrot or red pepper and add to the mixture during the reduction period of cooking.

Put all the ingredients into a saucepan except for the cornflour mix. Stir to combine and bring to a rolling boil. Reduce the heat to a slow rolling boil and cook for 10 minutes or until the mixture had reduced by half. Lower the heat and add the cornflour mix, stirring until the sauce has thickened.

Taste and adjust the seasoning more sugar if not sweet enough for you and if not hot enough then more chilli.

This is so quick and easy to make and far superior to shop bought sauces and without the preservatives.

Enjoy!

Chilli plant- hot- spicy- Thai chillies

One of my favourite fruits…The chilli ..

That’s all for this weeks roundup I do hope you have enjoyed it and I am looking forward to your comments and if you also hit the share buttons I would love that ….Thanks Carol xxxx

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Fish Friday…Thai shrimp cakes and Thai sweet chilli sauce recipe.

It’s Friday and as a child, we always had fish on Fridays and I know that many people in the UK still follow that tradition of fish on Fridays  …

Which made me think and  I am going to give you a fish dish on a Friday it was always battered fish and chips for us but there are so many lovely recipes using fish that I am sure I can find many varied fish dishes for you and if you have a favourite one that maybe you have eaten somewhere and don’t have a recipe..just a name or the fish and what it was cooked with then let me find that recipe for you…

Now that could be a challenge could it not???

These little fish cakes are called prawn or shrimp cakes and vary somewhat but very popular in Thailand. They are generally eaten as a starter or as part of a meal which would consist of other dishes maybe a curry, some stir-fried morning glory or mixed vegetables, maybe a whole steamed fish with herbs or crispy garlic some som tam( Papaya Salad) and always a sweet chilli dip and  sometimes as well a blow your head of chilli dip… Not all Thais like hot food as one would assume…

Let’s Cook!

Thai Shrimp Cakes.

Thai Prawn Cakes (2)

This makes about 20 small cakes/patties or 10 larger ones.

Ingredients:

  • 400gm of fresh prawns deveined/peeled and finely chopped.
  • 100gm chicken meat( we used half a breast) finely chopped.
  • 6/8 very finely sliced lime leaves.
  • 2/3 tsp red curry paste.
  • 2 tsp fish sauce.
  • A tiny splash of coconut milk.
  • 50 gm homemade breadcrumbs or you can crumble panko breadcrumbs.
  • Coconut oil or oil of your choice to fry the cakes.

Mix all these ingredients together with your hands..yes it’s sticky and messy but how we do it…no mods cons here in a basic Thai house.

But of course, if you want to use your food processor then that’s fine, to be honest, I don’t  get mine out if I am just making this amount…hands are easier to wash than all the food processor bits.

But if you have a food processor and want to do it that way then put all the ingredients in and blitz away until smooth.

Finally, form into cakes /patties then heat some oil in a pan and cook turning until browned both sides. Cook in batches.

Drain on some kitchen paper.

Serve as a snack or with your meal with sweet chilli sauce or with a spicy Thai dip although most restaurants here send them out with a sweet chilli dip.

Thai Sweet Chilli Sauce:

Thai sweet chilli sauce

This recipe makes about half cup of sauce which is ideal for me because if I buy a bottle I end up throwing it away either because I have had it in the fridge or cupboard so long or I have read the label.

Ingredients:

  • 1/2 cup of rice wine vinegar
  • 1/2 cup white sugar plus 2 tbsp.
  • 1/4 cup water
  • 3 tbsp fish sauce
  • 2 tbsp sherry if you don’t have sherry then this article gives you replacements for sherry in cooking
  • 2 cloves of garlic grated/ minced or very finely chopped
  • 1/2 -1 tbsp dried chilli crushed ( 1 tbsp is hot) or chilli pepper flakes.
  • 1 plus 1/2 tbsp cornstarch or arrowroot dissolved in 3-4 tbsp water.
  • Optional.. Sometimes I julienne a small piece of carrot or red pepper and add to the mixture during the reduction period of cooking.

Put all the ingredients into a saucepan except for the cornflour mix. Stir to combine and bring to a rolling boil. Reduce the heat to a slow rolling boil and cook for 10 minutes or until the mixture had reduced by half. Lower the heat and add the cornflour mix, stirring until the sauce has thickened. Taste and adjust the seasoning more sugar if not sweet enough for you and if not hot enough then more chilli.

This is so quick and easy to make and far superior to shop bought sauces and without the preservatives.

Enjoy!

N.B. 

MANY RECIPES for Thai prawn/shrimp cakes do not use chicken as well, we do as it adds a bit of firmness to the cakes and the splash of coconut milk is our variation as well.

Until next Friday when I will have another fish dish for you stay safe, have a lovely weekend and laugh a lot as laughter is the best medicine you can get and it’s FREE.

If you have missed any of my recipes which I have done in a collaboration with Sally from Smorgasbord Health 2017 then here is the link https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/ these are published every Wednesday and full of health benefits from Sally and recipes from our chosen theme by moi (Carol)