/ Sauce & Condiments

Homemade hot chilli garlic sauce and forget your sriracha

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早在世界宣布对sriracha永恒的爱之前,来自加利福尼亚的公鸡酱,the quiet dingy lanes in the tanneries of erstwhile Calcutta was silently cooking up pot of hot garlic sauce which in due course of time has transformed the regular chicken,prawns and pork dishes to taste extraordinaire.虽然热度太高了,不适合甜蜜的爱情巴布斯of Kolkata but none the less it was able to make a lasting impression on the culinary trails of Indo Chinese cuisine.

Much like California gold rush,eighties saw the rise of US's most loved hot sauce till date – the Sriracha that acquired a cult status among the barbecue loving nation.Some even emphasised that it is the best thing ever happened after the sliced bread.Not many moons ago I too was Sriracha addict,for every reason or every occasion I had served Sriracha with almost everything,即便如此,也意味着要把它涂在普通的烤面包上。It is futile and difficult to argue with Sriracha addicts,the sauce that soon engulfed the food scenario of a nation and invent so many dishes .

热蒜酱配方

But when you are deprived of your daily dose of Sriracha,the alternatives arises.很难戒除对sriracha的成瘾,但自制的热蒜酱在很多方面吸引了我们。

200多年前,当第一批中国移民移居到胡利河东岸时,make阿奇布尔their home,they might not have realised it then that in the coming century,这一步的迁徙将彻底改变印度的烹饪环境。印度中餐的发源地。

Later from the shores of Hooghly the Chinese settlers migrated to the city of Calcutta,中国鞋匠的小聚居地,carpenters,dentist began to pop up in Bentick street,BurrabazarAphing chowrasta(鸦片交界处)后来是一个合适的中国城镇,该国的第一个同类开始发展在蒂雷塔集市。Decades later,在城市的东部边缘,另一个中国城镇正在演变——坦格拉,to which every Kolkattan makes a yearly or monthly if you say so pilgrimage to chow on the hakka,manchurians,蒸汽包和热蒜猪肉。

While Sriracha has its roots set deep in the coastal city of Si Racha in Thailand,印度-中国版的热蒜酱可能是印度对全球热蒜酱追求的答案。The type of chillies used in the sauce made all the difference.不管你是用干的中国红辣椒还是用新鲜的泰国鸟眼辣椒,the sauce will remain fiery hot.所以根据你的耐受水平来使用辣椒,if it has gone beyond your limit then cool it down with white vinegar.Now like me if you too had a big bottle of fish sauce stocked in your pantry for months,然后在这里使用。否则你可以跳过这个。最后也是最重要的,用花生油或芝麻油调味。

你自己的热蒜酱准备好了,and now you can make Sriracha feel jealous.

工具书类:印度支那中餐历史细节–“"The Calcutta Cookbook"作者:Minakshi Das Gupta

Homemade hot chilli garlic sauce
准备时间
Cook时间
总时间
热辣椒蒜酱,可以增加您的日常肉类和海鲜菜肴的风味。
Author:
配方类型: Sauce
Cuisine: Indo-Chinese
Serves: 1杯
Ingredients
  • 大蒜(中号):2头
  • 红辣椒(干或鲜):20-25
  • Shallots : 2
  • White Vinegar : 2-3 tbsp
  • Sugar : 1 tbsp
  • Peanut or sesame oil : 2-3 tbsp
  • Salt to taste
  • Fish sauce : 1 tsp (if using)
指令
  1. Peel the cloves of garlic and roast it lightly on a griddle with help of few drops of oil.你也可以干烤,但是加上油,它会释放出一种很好的大蒜味。
  2. 如果你用新鲜的泰国鸟眼辣椒,then you can chop them and directly proceed with the recipe.
  3. 如果你用的是中国干辣椒,然后去籽,泡在水里直到变软。
  4. 在搅拌机里,拌蒜,红辣椒,盐,sugar and vinegar to a fine paste.
  5. 把葱切碎。
  6. Heat the oil lightly,saute the shallots gently till the rawness disappear.
  7. 关了火,加入辣椒蒜酱,blend it well.
  8. Check for salt and sugar.
  9. 如果你在用鱼露,就加鱼露。
  10. 把它搅拌好,静置至少两个小时,然后在食谱中使用。
  11. 等待时间会让味道很好地混合。
笔记
你可以把青葱和辣椒蒜混合在一起,以获得更光滑的质地。
因为我喜欢把葱切碎,hence I have not blended it.它给酱汁一种松脆的质地。
You can add oil without heating it too.
Heating the oil releases the aroma though.

Bangalore has heated up so faster in past few weeks that after sweating in the kitchen for hours,我所有的精力都用来拍照了。因此,我就尝试了一次。

Hot sauce in hot weather!Who is complaining anyway.

保持水合

Sukanya

12评论

  • Reply
    Sanjay V
    April 29,2014年上午10:35

    这个可以存放多长时间?(BNG heat and all) Fridge??

    • Reply
      必威china
      April 30,2014 at 12:48 pm

      嗨,Sanjay
      If you want to store it for longer time then keep it in fridge and increase the amount of vinegar and oil in it.醋可以作为防腐剂。Still it will be better to use the sauce within 5 days provided you store it properly.

      Sukanya

      • Reply
        Sanjay V
        April 30,2014 at 4:52 pm

        Cheers

  • Reply
    Praveen @ Awesome Cuisine
    April 30,2014 at 4:20 pm

    谢谢您。喜欢这个选择。

  • Reply
    Andrew Sales
    May 29,2014 at 4:10 pm

    Sounds good,must give this a try.

  • Reply
    kacper
    June 23,2014 at 4:50 pm

    你好!!

    我看过你的博客,我觉得它有很棒的食谱和很棒的图片!因此,我想邀请您访问我们刚刚开始的新烹饪网站。

    简而言之,这就是它的工作原理。TastyQuery.com is a website for food bloggers and their fans allowing them to automatically collect recipes from Your food blog.它是一个大型数据库,链接到食物博客上的食谱。Everyone can join us for free.

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    TastyQuery.com是我们主要网站的英文版本,名为“米克尔·库林纳尼,成立于波兰。"米克尔·库林纳尼拥有大量的访问群体(每月超过200万名独特的访问者),通过tastyquery.com,我们想重复这一成功,并将成千上万的新访问者吸引到您的美食博客中。

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  • Reply
    Krissy
    April 1,2015 at 10:04 pm

    我刚做了这个食谱…我只能说哇哦!这味道很好,很辣!Just like the life should be.Bravo and thank you for providing this great recipe for garlic- chilli sauce!!

    • Reply
      必威china
      4月2日,2015年上午10:29

      Thank you so much Kristina for such a wonderful feedback.That just made my day brighter!!

  • Reply
    泰德湾
    7月6日,2015 at 4:49 am

    Thank you for posting this recipe.我已经5年没能在墨西哥买到这个商业版了,我真的错过了。我感激你。

  • Reply
    Tina Dawson
    March 4,2016 at 12:33 am

    Hey Sukanya,我在你的博客上无意中发现了一种很好的印度洋辣椒蒜酱——这是一种在炒菜时能让人产生一股香味的小勺魔法。I love the way you write,and I'm glad to see quality writing on a food blog.在食物上找到严肃的文字真的很高兴。You got yourself a regular reader today.

    • Reply
      必威china
      4月8日,2016 at 2:49 pm

      谢谢你,蒂娜。你的好话使我的日子阳光明媚。鼓励我写得更好。

  • Reply
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