A Chilli Jam with extraordinary depth of flavours.
This Chilli Jam is more complex and refined that many others. Slow, slow cooking gives it an enduring and lingering natural sweetness which is enhanced with the addition of jaggery.
Although it is called a jam, it is not a spread. It is closer to a Chilli Paste. It is as hot as you can imagine chillies to be, and spread it on your toast at your peril.
Feel free to browse our Chilli recipes here and here. Or you might like to browse Sweet and Savoury Jam recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Chilli Jam with Deep and Complex Flavours | A HOT Chilli Paste”
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. In 1999, when I first made this, it was a different matter, and if you wanted pink pickled ginger, you made your own. Enjoy!
You might also like to browse our Ginger recipes here and here. Or you might like our Pickle recipes here and here. Check out our easy Spring recipes here and here.
There is also a information post on Ginger here. and one on Pickled Ginger here.
Continue reading “Pickled Ginger | King Dong”
Coriander (Cilantro) paste is useful in so many cuisines – Greek, other Mediterranean, Indian, Vietnamese, Malaysian and other SE Asian dishes, to name a few. Sadly it is difficult to keep fresh coriander in the kitchen for very long. One way to have that delicious flavour on hand at all times is to make coriander paste. For other ways, check out how to preserve fresh herbs. I recommend tall, tightly sealed, plastic containers – I have found this the best way.
Some coriander pastes are used for marinating, others for dips or fresh chutneys, and others for preserving flavours to be added to dishes as you cook them, in place of the fresh herb when that is not at hand.
I am focused mainly on the latter one.
Continue reading “Coriander Paste | Cilantro Paste”
A Japanese Style luxurious aubergine dish – salad, side dish, main course or condiment.
Ottolenghi has a great steamed eggplant recipe in Plenty More, rather like the Thai one that I posted here but just different enough to try it out.
Don’t you just love the silky texture of steamed eggplant – so different to its grilled counterpart?
Steaming maintains some of the aubergine flesh’s texture, which doesn’t happen if you cook it in any other way. It gives this dish a particular substantial quality, making it suitable to serve with just plain rice or fried tofu. It can also be used as a condiment or side dish.
You might also like to try Saffron and Rosewater Scented Eggplant, Eggplants, Sultanas and Pinenuts, or Steamed Thai Eggplants and Zucchini. Perhaps browse all of our Eggplant recipes here and here. Or gain inspiration from our Summer recipes here and here.
Continue reading “Steamed Eggplant with Sesame and Spring Onion”
My friend Kate recently told me how good steamed Thai eggplants are with a chilli paste. In need of a quick snack while prep’ing for the large dinner on Xmas Day, I threw some in the steamer with left over zucchini, grabbed some chilli paste from the fridge and chopped up some cumquats. I love this!
I can imagine these eggplants served in a row on a narrow white plate, each one on a salad green leaf, ready for eating picking up and putting straight into the mouth. Also in this pic are some steamed betel leaves, and a pea shoots and chopped cumquats salad.
You might also like to cook Indian Eggplant Fry, another version of Indian Eggplant Fry, or Fragrant Eggplant and Yoghurt. Browse all of our Eggplant recipes here and here. Explore our Salads here and here. Be inspired by our Summer dishes here and here.
Continue reading “Steamed Thai Eggplant and Zucchini with Chilli Paste and Cumquat or Lime”
I remember my first trip to India, travelling the back-roads of Goa with a gorgeous Indian tourist guide for the day. He pointed out some betel nuts drying on the sides of the roads. In all of my naivety, I said to him “Don’t betel nuts make you go funny?” With a sage wiggle of his head, he replied “My dear, there are many things in India that make you go funny.”
How right he is, and not all of them in the hallucinogenic way.
Actually, betel leaves have many uses in India and beyond. Some of them spiritual, some of them artistic, some of them culinary. Today’s use is in a salad, and it is not Indian, but Thai, with the telltale flavours of sour, sweet and hot melded perfectly together.
I have heard that Betel Leaves are not from the same plant as Betel Nuts, but rather a plant closely related to pepper. They can be eaten raw, and are often used as a wrapping for food in India and Thailand.
You might also want to try Steamed Thai Eggplant and Zucchini, Steamed Eggplant with Sesame and Soy, and Ottoleghi’s Steamed Eggplant and Soy Dish. Our Thai dishes are here and here, and our Salads here and here. Be inspired by our Summer dishes here and here.
Continue reading “A Wicked Tamarind and Lime Dressing and a Thai Betel Leaf Salad”
And Nigel Slater said eggplants cant be steamed!
A very simple and easy recipe for a lovely snack on its own, with rice or part of a larger Thai meal. Ottolenghi has published a Japanese recipe that is nearly identical (see Ottolenhi’s version) some years after this one post appeared. It shows how wide spread dishes can be over Asia, retaining similar characteristics with regional variations.
You might also like to cook Kerala Eggplant in Coconut, Saffron and Rosewater Scented Eggplant, Eggplants, Sultanas and Pinenuts, or Steamed Thai Eggplants and Zucchini. Browse all of our Eggplant Recipes here and here, and all of our Asian recipes here and here.
Continue reading “Thai Steamed Eggplant with Sesame and Soy Dressing”