Eric
Fermented Red Chili, Chicken, and Kimchi
1
Tag Archives: Sriracha
Chicharon Cone, Pork Belly Snow, Sriracha Salt
Eric
The Sriracha Projects
My lemongrass crystal turned out to be amazing so I decided to step up my “crystal” game a little more by this time doing a sriracha crystal which will be ready in about 3 weeks.
Here is a picture of the lemongrass crystal.
I wanted to do something else with sriracha so I am infusing a salt that will be ready in about a week. Instead of just squeezing from the bottle you can just season your food with sriracha salt! It should keep that nice red color after it’s done losing some moisture so that will be another thing that will stand out on a plate. Who’s excited? This guy.
There are a few other sriracha projects going on but those are top secret……….stay tuned!
Eric
Pork Belly with Doble Diablo Sauces (making up names is fun!)
I was so excited to eat it that I didn’t really bother to take a nice picture. The doble diablo sauces are two sauces that by themselves aren’t that big of a deal but together are transformed into the doble diablo! Sriracha with Ghost Chili paste (red sauce on the plate) and a blonde roux based sauce (made with the pork fat in the pan…I poured it over the top of the pork belly once it was done) with saffron, cumin, and black pepper. One sauce will make you hot like the devil and the other will send you to him with a heart attack! If I had a restaurant something like this would definitely be on the menu. I just need to make it look better……
I could eat this all day. Stay away from this one “health” bloggers.
Ingredients:
- Pork Belly…..brined in alderwood smoked salt and turbinado sugar
- Turkish Saffron (thanks mom!)
- Cumin
- Black Pepper
- White wine
- AP flour
- Ghost Chili Paste (you’ll never get the recipe from me!)
- Sriracha hot sauce
Procedure:
- Remove pork belly from brine bag and run pork belly under water for a few seconds
- Cut pork belly into smaller cubes….the pork belly I started with was a little mangled…….
- Sear each side of pork belly on high heat
- Place in oven set at 250F until pork belly is done
- Remove pork belly from pan and place on cutting board
- Deglaze pan with white wine
- Build blonde roux with AP flour
- Add saffron and cumin then strain sauce and pour over pork belly with a small spoon
- Combine ghost chili and sriracha hot sauce
- Enjoy
Eric
Thai Coconut Shrimp Soup
Do you like spicy food? Well then this is your lucky day! This one goes to 11.
Ingredients:
- Red Chili Paste
- Yellow Curry Paste
- White wine
- Sesame Oil
- Red Chili Garlic Sauce
- Chili oil
- Sriracha Hot Sauce
- Red Chili Flake
- Japones peppers
- 2 lbs. shrimp, deveined and peeled. Peels reserved
- 1 yellow bell pepper, 1 inch dice
- 1 red bell pepper, 1 inch dice
- 1 onion, 1/2 inch dice
- Lemongrass
- Ginger, minced
- Brown sugar
- Coconut Milk
- Cornstarch slurry
- Chicken stock
- Black lemon
- Mushrooms
- Tomatoes concasse
- Green onions sliced 1/8 inch thick
Procedure
- In a large stock pot sweat the onions and bell peppers in butter
- Place the red chili paste and yellow curry paste in the stock pot and toast (pince)
- Deglaze with white wine
- Add chicken stock, black lemon, brown sugar, ginger, lemongrass, japones peppers, chili flake, shrimp peels, and a couple drops of sesame oil
- Simmer for and hour or two
- Drain the tomatoes, and mushrooms
- Strain the soup then replace soup back into stock pot
- Place tomatoes and mushrooms in soup
- Combine coconut milk and cornstarch slurry in a little bowl then slowly work into soup.
- Place shrimp in soup then serve after about 5-6 minutes with green onions as garnish.
Enjoy,
Eric
Naked Spring Roll (a.k.a. forgetting to buy the spring roll wrapper)
(Click each picture to make it larger)
Had some friends come over (Thuy and Aaron) and they brought over ingredients to make spring rolls but forgot to bring over the wrap itself. They were bummed, I said “screw it” and made it into this. It’s naked. “Your noodles are showing”.
Ingredients:
-1 lb. cha’ meat, diced (it’s a ground pork meat)
-cooked shrimp, diced
-cooked rice noodle
-lettuce
-Sriracha hot sauce Sriracha
-Hoisin sauce mixed with a little peanut butter
-1 tbsp. ground szechuan pepper
Place all ingredients on a piece of lettuce, as shown in picture. Serve. I love the taste of this so much. It starts off with a fresh taste, you get the peanut butter next, then the super spicy Sriracha taste, then your mouth goes numb (szechuan pepper does that to you). I leave the whole numb thing as a surprise for people. It’s always entertaining seeing the look on their face as to why they think their mouth is going numb, they always think it’s because of the hot sauce………szechuan, you’re awesome
Eric
Hoành Thánh and Phở inspired Soup
(Click for larger pictures)
This has been my favorite recipe so far because it was a complete surprise. I could eat this stuff all day everyday and be happy.
Eric, what the hell is Hoành Thánh and Phở?
Well, let me explain. Hoành Thánh is a Vietnamese broth soup that you’ll find to be pretty common in restaurants by another name, wonton (sound out, Hoành Thánh, and you’ll feel stupid like I felt when I figured it out) noodle soup. I like the taste of wonton soup but I also love Phở. Also, I don’t know how to make wontons so this is the reason for my combination of the two soups (they will combine forces and become crimefighting SOUPer heroes, ugh……terrible joke).
Phở?????? Phở, is basically the same thing as a wonton soup minus the wontons. The difference is your broth will come from simmering beef, pork, chicken or anything else to make a nice clear broth. Once the broth is ready you add your main ingredients last like flank steak, beef ball, tripe, noodles, and many many others. Why is it awesome? Because it’s inexpensive, you can eat it for any meal and you can change the taste of it without the chef looking at you like you are destroying his/her creations (I’m talking to you A1 steak sauce lovers. “Yes, I’ll have your filet mignon, and could you bring some A1 with that?” Please leave sir, now).
I’ll admit to this. I didn’t know what Hoành Thánh was until today and I made this soup yesterday (WONTON!!!). I like to go to the Asian market and talk to random people and ask them how to make something. Things get lost in translation sometimes but it’s a good adventure.
Ingredients:
-5 liters water
-3 Hoành Thánh spice cubes (go to an Asian market, I paid $.69)
-1 tbsp. fish sauce (go to an Asian market)
-2 tbsp. Sriracha Hot Chili Sauce (ROOSTER SAUCE, go to an Asian market)
-1 jalapeno
-1/2 bunch cilantro, chopped
-1 tbsp. salt
-3 green onion stalks, chopped
-1 roma tomato, diced
-1 cup shredded pork (you can use chicken or beef)
-1 lime, juiced
-2 garlic cloves, minced
Noodles
-I included a picture of the packaging it came in. Just get a long thin noodle. Use spaghetti if you want, no need to get all crazy. I used half the packet of noodles for this recipe, about 3 cups cooked.
Instructions:
In a large stock pot bring the water to a boil. When the water starts to boil dump in the Hoành Thánh, pork, potatoes, jalapeno, salt, lime juice, and garlic cloves. Reduce heat and cover, simmer for 15 minutes. Next, add the noodles. After about 3 minutes start stirring in the cilantro, Sriracha, green onions, and tomato. Cook for another 7 minutes then serve. I hope you like it!
Enjoy,
Eric
