John Myers
Awọn akoonu
show
eroja
iyan:
- 30 g Cloves ti ata ilẹ, titun
- 30 g Atalẹ, (wo akọsilẹ)
- 3 tbsp Agbon suga, brown
- 150 g omi
- 2 g Ewebe omitooro, granulated
- 2 tbsp Rice waini kikan
- 2 tbsp Orombo wewe
- 1 tbsp Eja obe, ina
- 5 Kaffir orombo wewe, titun tabi tio tutunini
- 1 tsp (ti a kojọpọ) Iyẹfun Tapioca
- 1 tbsp Waini Rice, (Arak Masak)
Lati ṣe ọṣọ:
- Awọn ododo ati awọn leaves
ilana
- W awọn ata (cabe besar merah) ki o ge igi naa kuro. Fila ati peeli awọn cloves ata ilẹ ni opin mejeeji. Wẹ, peeli ati ge Atalẹ naa ni ọna agbelebu sinu awọn ege tinrin. Fi omi sinu ọpọn kan ki o si mu sise. Tu ọja ẹfọ sinu rẹ ki o tan awọn eroja lati pepperoni si Atalẹ ni sieve pẹlu ideri lori rẹ fun iṣẹju 15.
- Put the remaining ingredients up to the fish sauce, including the cooking water, in a blender and puree on the lowest setting for 2 minutes (this will not destroy the hard grains).
- Pada si obe ki o simmer pẹlu awọn ewe orombo wewe fun iṣẹju 15. Tu iyẹfun tapioca kuro ninu ọti-waini iresi ki o si dapọ sinu broth simmer. Lẹhin iṣẹju kan, fa omitooro naa ki o si fa a nipasẹ sieve ti o dara. Gbe lọ si igo ti ko ni ifo ati maṣe sunmọ ni wiwọ. Jẹ ki pọn fun ọsẹ kan ni iwọn otutu yara ni aaye dudu. Eyi nyorisi bakteria, eyiti o mu itọwo Sriracha dara si.
- I then poured the Sriracha sauce (350g) into an ice cube mold and frozen it. If necessary, one or more pieces are thawed.
Apejuwe:
- In Thailand, coriander roots are often used for sriracha. I am less enthusiastic about coriander and have used ginger.
