If you are a fan of sriquia chili sauce, a multi-functional, very popular chili sauce with a cock on top of the squeeze bottle and lime green, I think you'll love the sri 50 "cock sauce" recipe with one punch (
Ten-speed Publishing HouseS. $16. 99/$18.
99 Canada, 114 pp)
Randy Clements's hardcover.
Sriquia is now everywhere, with references from restaurant counters to restaurant menus, cooking books, online recipes, and Top Chef episodes.
The sridesa Cookbook describes the condiment as "the mainstay of many family kitchens and countless university dormitories ".
Recipes from Thai to chicken
Coconut soup, dessert cocktail salad sauce (
See the recipe for truffles with five flavors of tru tension below)
Easy to understand and easy to understand
Great color photos.
The secret recipe in the book is homemade chili sauce.
"I mean, why do you want to make sriquia yourself, the bottled stuff is already great, and it's actually cheaper than it was made, Clements points out in the intro.
"Well, because you can!
In addition to delicious and easy to make, there is a cool pride that is a DIY way money can't buy.
That's why you left.
About 2 cups (500 mL)1 3/4 pounds (800 g)
Red pepper, removed stem and half-long pepper30 mL)
Garlic powder, plus 2 tablespoons (30 mL)
White granulated sugar, also need 1 tablespoon (15 mL)
Jewish salt, plus 1 tablespoon (15 mL)
1/2 cup of brown sugar (125 mL)
Distilled white vinegar, plus more needed water, such as the water needed in the bowl of the food processor, mix pepper, garlic, garlic powder, sugar, salt and brown sugar in
Use a steel blade pulse until a rough paste is formed.
Transfer to the glass jar, seal and store at room temperature for 7 days, stirring daily.
After a week, pour the pepper mixture into a small pot with medium fire.
Cook with vinegar.
Lower the temperature and simmer for 5 minutes.
Let the mixture cool, then wash it in the food processor for 2 to 3 minutes until a smooth, uniform paste is formed.
If the mixture looks too thick to mix properly, adjust the consistency with a small amount of water.
Fine the mixture-mesh strainer.
Press the solid with the back of the spoon.
Adjust the seasoning and consistency of the final sauce and add extra vinegar, water, salt, sugar or garlic powder to taste.
Transfer to the glass jar and seal and store in the refrigerator for up to 6 months.
Make 18 to 24 tablespoons of truffles1 (15 mL)
1 teaspoon of salt-free butter at room temperature (5 mL)
Sriracha8 ounces (250 g)best-
Premium dark chocolate, 1/3 cup, 75 cocoa (75 mL)
Heavy cream Cinnamon flavor of Orange1/3 cups (75 mL)best-
Top quality cocoa powder in a large bowl with butter, sriquia and chocolate. Set aside.
In a medium pot
Low heat, put cream, cinnamon and orange peel into simmer.
Turn off the heating, cover the lid and drain the water after 5 minutes.
Cook the mixture.
Filter the hot cream mixture and pour it on the chocolate. Do not stir;
Instead, let the mixture sit for 5 minutes and then stir slowly with a rubber spatula or mixer until a smooth, dark ganache is formed.
Cover ganache with plastic wrap to ensure that the plastic wrap is in contact with chocolate.
Let ganache sit at room temperature for at least 3 hours to stabilize.
Line the baking tray with parchment paper.
The spoon part of Ganache makes about 1 inch (2. 5 cm)
In the diamater, place them on the baking tray until all ganache is used.
Refrigerate for 30 minutes.
Spread the cocoa powder on a shallow plate or a pie can.
Wear rubber gloves and roll the ganache part between your hands to form a small ball.
Put each truffle in the cocoa powder and put it back on the baking tray.
Once all truffles are formed, refrigerate for another 30 minutes.
Store truffles in a single layer in a closed container for up to 7 days.
Whenever you want to indulge, remove the truffles you are going to eat from the fridge and bring them to room temperature for the best texture and flavor.