There are some little things in life where you want to go the extra mile and have something that is very nice. Coffee is one of those thing. Why drink dirty dish water when you can have an espresso. We got all excited here the other day and went out and bough a coffee machine. Not the most expensive machine out there, but a compact one what would fit on the limited space on the kitchen bench. But the proof is in the drinking and yeah the coffee it makes is nice.
I am a huge fan of flat fish. Sole, flounder, whatever you like to call it, its a yummy fish. The fish is steamed with garlic, ginger, chili and soy and the vege is dressed with Kekap Manis, which is an Indonesian sweet soy. Anyway, it was good eating. Enjoy the picture and I hope it makes you hungry.
This is no Pasta Pete recipe and I am not as famous as the man himself, but, I do cook, can cook and now and again knock one out of the park.
Tonight’s dinner steamed whole snapper with stir fried vege and noodles. The fish is stuffed with chili, ginger, garlic and spring onion, and topped with the same and a good splash of soy sauce and sesame oil. Steam in a bamboo basket until cooked.
The vege is just anything you like, I did red capsicum, zucchini, beans, snow peas, carrot and mushrooms, in a little Yaki Udon sauce and some slurpy Korean noodles.
If the proof is in the eating, all said and done, there was nothing left on the plate.
Rob’s Hot Sauce Recipe Ingredients:
- 1Kg chilli’s
- 3 red onions
- 2 bulbs of garlic
- a knob of ginger
- 2 cans of tomatos
- 5 tablespoons salt
- 1 cup sugar
- 1 1/2 cups of vinegar
These measures are only as a guide, i do it all to taste and sometimes you need more salt, sugar or vinegar.
Roughly chop everything and add to a pot with sugar and salt.
Add water to just cover everything and then bring to a boil, reduce and simmer for an hour or there abouts.
Blend the crap out of it in small batched and add in the tomatoes.
After blending pass through a strainer to remove any skins, seeds and other things that have died from chemical burns, add back to the pot, bring to boil and add in the vinegar until you get the sauce consistency you like and simmer till the tomatos are cooked. 30 mins or so. I like my sauce to be about the same as ketchup.
Bottle into clean and sterile jars while HOT. Its a good idea to use a funnel and asbestos hands aka gloves as its close to 100deg C still. Let cool and enjoy the crap out of it. Should keep for just about forever, but if it lasts much more than a couple of months you are just not trying hard enough.
I have been making a few chilli sauces of late and I hit on one that really tastes great. I used red jalapanos and some i don’t know what they are called but i call them Oh Fuck Thats Hot. The basic recipe is as follows.
300g of red chilli’s
1/3 cup sugar
1/3 cup vinegar
1 can roma tomatoes, fresh if you got them.
Chuck it all in a saucepan, bring to the boil and simmer for some time, 30mins should do, then let cool, throw in a blender and give it a good wizzing up, then pass through a sieve and bottle. Thin down to the consistency you like with vinegar and bottle. Made about 1/2 a litre. Now i just have to wait till my chilli plants produce some more fruit so i can make some more.