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!
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.
Fish Sauce-Pickled Garlic
This is the first of our fish sauce recipes to support my new series on Demystifying Asian Ingredients. Inaugurating our fish sauce series is a recipe that incorporates fish sauce into a garlic-infused pickle brine. What's fantastic about it? The garlic not only enhances dishes like Korean pork belly lettuce wraps (bossam) but can also be minced and incorporated into sauces or dressings like nuoc cham.
Blue Cheese Vinaigrette
I’m on a mission to get everyone to stop buying bottled salad dressings. They are incredibly easy to make at home and so much more clean! I learned this recipe in culinary school and it has made me love blue cheese dressings again.
Pho-Spiced Candied Jalapeños
I decided to make a batch of candied jalapeños that are spiced with pho flavors. Be careful, these are extremely addictive. These would be fabulous served with a chicken liver pâté or a hot spinach artichoke dip.