2 Heads of garlic sliced6 Shallots slicedHeaping handful dried chiliesGround up dried shrimp (chinese, not korean)2 Cups peanut oilFry all ingredients by themselvesFry 1/2 cup of dried shrimp fried1/2 cup palm sugar1.5 tbsp tamarind paste.5 cup fish sauceBlend and mix
Harissa
The base of Tunisian cuisine, harissa is a spicy, savory, sour, umami-rich flavor bomb. It’s made mainly out of different peppers so I figured it should be made with the best, Mexican peppers. Ingredients – 1 red bell pepper – 1 dried ancho pepper – 5 dried guajillo pepper – 15 dried arbol pepper – […]
Peanut Sauce
There was a time when I first started cooking that I thought peanut sauce was the same as pad thai sauce. Just to be clear, it is not the same thing but if you’re craving that peanut flavor and you want to make a broke down version of pad thai, this will do in a […]
Chimichurri
In Argentina, everyone and their mother have a “secret” chimichurri recipe passed down from generation to the next. Lucky for me, I have not been tied down to one recipe and have played around plenty with many types of chimichurri. Sometimes you have to go far from the recipe to make it better, in this […]
Garlic Honey
Garlic fermented in honey has been one of those things that has stuck with me since I discovered it from Brad Leone’s many fermentation recipes. It goes so well with Korean food that I have had to make jar after jar of it. Korean food uses a lot of sugar and a lot of garlic, […]