Category: sauces

Categories
dairy free Dinner menu gluten free Italian food plant based sauces Vegan Whole food recipes

No Waste! How to make Chunky Tomato Pasta sauce

tomato sauce
tomato sauce

Hi All

The other day I felt like eating a beautiful tomato sauce with pasta. So I got some fresh basil and tomatoes from the vegetable market and made a fresh tomato sauce.

tomato and basil

When I removed the tomato’s skin and seeds I thought that’s a lots of waste, so I am going to use it all.
Why? Not just to reduce waste but the tomato’s skin has lots of lycopene.

skin and seeds

What is lycopene?
Oxidation within your body can lead to your skin aging, damage to cells and blood vessels, and a decline in organ function. One of the most effective antioxidants is Lycopene.
Lycopene works to prevent active enzymes from oxidizing.

tomato in water

You can choose different styles of sauce

1. Remove the skin and seeds parts and put them blender with balsamic and blend then mix other ingredients for a chunky sauce.

blended

2. Leave the skin and seeds, cook it all together then put it in the blender for a smooth sauce.

I like a chunky tomato sauce how about you?

tomato with basil

Uses for tomato sauce
This sauce can be used for pasta, chicken parmigiana, meat balls, baked white fish etc.

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No waste chunk tomato pasta sauce

using fresh tomato and no waste tomato pasta sauce
Course Sauce
Cuisine Italian
Keyword Gluten free, homamade, pasta sauce, plant based, Vegan
Prep Time 25 minutes
Cook Time 45 minutes

Ingredients

  • 1 kg Roma tomato
  • 2 each Onions
  • 15 g Fresh basil
  • 1.5 tsp Minced garlic
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • ¼ cup Balsamic vinegar
  • 3 tbsp Olive oil
  • 2 tbsp Sugar
  • 1 tbsp Salt
  • ⅛ tsp Pepper

Instructions

  • Slice across the top of the tomatoes to easily peel the tomato’s skin.
  • Chop onions.
  • Pick basil leaves.
  • Chop the basil leaves
  • Cook the tomatoes for 15 seconds in boiling water.
  • Remove the tomatoes from the boing water and put them into cold water.
  • Remove the tomatoes’ skin and seeds (don’t throw out them)
  • Chop the tomatoes roughly.
  • Put the tomato’s skin and seeds parts into a blender and add ¼ cup of balsamic vinegar and blend well.
  • Put 3 tbsp of olive oil into a pot turn the heat to mid.
  • Cook the onion until soft.
  • Add 1.5 tsp garlic, 1tsp of dried basil, 1tsp of dried oregano, 2 tbsp of sugar, 1 tbsp of salt, and stir well.
  • Add the chopped tomato and blended tomato skin and seeds and stir.
  • Bring the sauce to the boil and then turn heat to low and simmer for 30mins.
  • Add fresh basil and 1/8 tsp of pepper. Stir well and you’re done.
  • Cool the sauce down and put into an airtight container or jar.

Video

Would you like other recipe

Thai-Style Pumpkin & Tomato Soup Vegan and Gluten Free ok!

YouTube

Thai-Style Pumpkin & Tomato Creamy Coconut soup (Vegan and Gluten free are Ok)

Categories
Quick and easy sauces

How to make Buffalo Sauce from Scratch and recipe!!

buffalo sauce

Hi All

This recipe is for making buffalo sauce from scratch and not just mixing hot sauce and butter.
This chilli sauce you can use for other dishes, not just buffalo wings.
This chilli sauce is not too hot, but good balance taste and a fruity taste.

chilli and cranberry

What goes with buffalo sauce?
• Hamburgers
• Fried potato
• Chicken parmigiana
• Gyoza
• Spring roll
• Chicken Sushi roll
• Cocktail Prawn

chilli sauce

Be careful about making chili sauce
• Sterilize jar and lid.
• Use gloves when you remove and cut chilli.
• Don’t touch eye or nose or face.

About chilli

You can use any type of chilli if you want. If you want it hot use cayenne peppers or bird eye chilli. I used red peppers this time because my husband doesn’t like it too hot.

buffalo wing

About sterilization jar and lid

When you make jam or chill sauce, always sterilize your jar and lid with boiling water.
Killing any bacteria will mean you sauce lasts longer and doesn’t get moldy or go off.
Also, after sterilizing your jar or lid, do not wipe with a kitchen towel otherwise you will add bacteria again. Just let them air dry.

How long will this buffalo sauce in your fridge?
Up to 2 months

So how would you like make this when you have day off?

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Buffalo Chill Sauce

Hot, sweet and sour, all in and good balance taste sauce
Course Sauce
Cuisine American
Keyword Hot sauce
Prep Time 15 minutes
Cook Time 15 minutes

Equipment

  • Cloves

Ingredients

  • 150 g Red chill pepper
  • 50 g Dried cranberries
  • 40 g Butter
  • 50 g Apple vinegar
  • 2 cloves Garlic
  • 50 g Water
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Maple Syrup
  • ½ tsp Paprika powder
  • ½ tsp Salt

Instructions

  • Remove chilli seeds (wear gloves)
  • Cut chilli.
  • Slice garlic.
  • In a pot melt the butter. (Heat is mid heat.)
  • Add paprika powder and garlic into the pot and stir.
  • Add dried cranberry and stir.
  • Add the chills and cook until soft.
  • When the chills are getting soft, add apple vinegar, water, Worcestershire sauce, and maple syrup and cook it
  • Add the salt and cook until cranberries and chill are soft then turn off heat.
  • Let it cool.
  • Pour the chilli into a blender and blend well.
  • Pour the sauce into a jar. (Sterilize jar before use)

Video

Buffalo wing recipe click here

YouTube Buffalo wing recipe Click here

 

Categories
spice and sauce ヴィーガン グルテンフリー 多国籍料理

モロッコのスパイスラスエルハヌートの作り方

Ras El Hanout

新しく日本語サイトを作りました. The Grazing Wombat Japan

今後日本語のレシピはこちらからになります。↑

How to make Ras El Hanout Moroccan spice English page click here

今回は自家製スパイス。

あまり日本では馴染みがないこのスパイス。でも簡単にできて、このスパイスを作る必要なスパイスはスーパーマーケットで手に入りますので、ぜひ、作ってみてはいかがでしょうか？ガラムマサに似たスパイスで、カレーパウダーより辛みが少ないです。

このラスエルハヌートはモロッコ料理によく使われています。
私はこのスパイスを大量に作って密封容器に入れておきます。
魚料理、鳥肉料理、タジーン、野菜料理、もちろんモロッコ料理、クスクス、ドレッシングにも使えます。今回は鶏肉を使ったサラダを紹介していますので

YouTube、タイトル　“鶏肉、レンズ豆のサラダとオレンジドレッシング”を見てください。

グリルチキン、レンズ豆のサラダとラスエルハヌートとオレンジドレッシングのレシピ

Print

ラスエルハヌート

モロッコのスパイス
Course Spice
Prep Time 15 minutes

Equipment

  • ミキサー

Ingredients

  • ２ 大さじ ターメリック
  • ２ 大さじ ジンジャーパウダー
  • ２ 大さじ クミン
  • ２ 大さじ コリアンダーパウダー
  • ２ 大さじ フェヌグリーク
  • ２ 大さじ パプリカ
  • １ 小さじ ナツメグ
  • １ 小さじ シナモン
  • １ 小さじ カイエンペッパー
  • １ 小さじ カルダモンパウダー
  • １ 小さじ ジュニパーベリー なくても大丈夫です。
  • １ 小さじ オールスパイス
  • ½ 小さじ ブラックペッパーコーン
  • １０ 粒 クローブ
  • ２ 大さじ 塩

Instructions

  • 全ての材料を計ります。
  • 全ての材料をミキサーに入れる。
  • ミキサーにかける。
  • 密封容器又は瓶に入れる。

Video

 

Categories
Indian food spice and sauce

Tonight Dinner! Biryani with Lamb and Raita & recipe

ビリヤニ

Hi,
This is my one of my favourite dishes Lamb Biryani.
It’s originally from India or Pakistan and everyone does it in different ways. This is easy to make and will look stunning for your dinner tonight.
So first, what do you need?

What spices are needed?
Turmeric
Nutmeg
Cumin
Coriander
Fenugreek
Cardamon
Cinnamon etc…

Sometimes, you can find biriyani mix at Asian, African, or Indian shops.
This time I used Ras El Hanout. There’s a how to make video on my channel.

How to make Ras El Hanout Moroccan spice

Video how to make

What kind of meat to use?
Chicken
Beef
Lamb
Pork

What kind of meat to use?
Chicken
Beef
Lamb
Pork
Egg
Fish (white fish)
Shellfish (prawn, squid etc)

I used lamb but if you prefer to use chicken, 400-500g is good.

What kind of rice to use?
Basmati rice
Medium rice
Long rice
Jasmin rice

What kind vegetables to use?
Carrot
Potato
Eggplant
Zucchini
Sweet potato
Pumpkin
Mushroom
Onion
Leek
Capsicum
Cauliflower
Broccoli etc…

What kind of dried fruit to use?
Raisin
Sultana
Apricot
Goji berry
Cranberry
Fig etc….

What kind oil use?
I used rice oil, but you can use olive oil, coconut oil, whatever you use at home is fine.

Can add nut?
Yes, you can such as macadamia nut, cashew nut etc.

Vegetarian and vegan?
Yes, you can add beans instead lamb.
Also, you can use edamame, mushroom, eggplants, tofu, tempeh for good protein.

What is Raita?
Condiment with origins in India or Pakistan
Used for dip or salad.
If you are vegan or lactose free, use coconut or nut yoghurts.
I used coriander but you can use mint.
Fresh raita and biriyani so good!

How about tonight dinner!
Enjoy!

Raita
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Biryani with lamb

rich and flavourful spice Indian dish
Course Main Course
Cuisine Indian
Keyword Spice
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 4 people

Ingredients

For marinade lamb

  • 270 g Lamb backstrap
  • 2 tsp Ras El Hanout
  • ½ tsp Salt
  • 1 tbsp Rice oil Olive oil is ok

For biryani rice

  • 220 g Basmati rice
  • ½ each Red onion
  • 50 g Raisin
  • ½ tsp Garlic minced Tubed or jar bottled are ok
  • 1 tsp Ginger grade Tubed or jar bottled are ok
  • 1 tsp Ras El Hanout
  • 2 tbsp Rice oil
  • 250 g Water

For biryani Vegetables

  • ½ each Capsicum
  • 1 each Carrot
  • ½ each Zucchini
  • 150 g Cauliflower
  • 60 g Edamame Frozen
  • ½ tsp Garlic
  • 1 tsp Ginger
  • 2 tsp Ras El Hanout
  • 2 tbsp Rice oil
  • 1 tsp Salt

For Cucumber Raita

  • ½ each Cucumber
  • 3 tbsp Yoghurts
  • ½ each Lemon juice
  • 1 each Lemon zest
  • 5 g Coriander
  • ½ tsp Salt
  • ⅛ tsp Pepper

Instructions

Marinade Lamb

  • Put lamb backstrap in a bowl and add 1 tbsp of rice oil, 2 tsp of Ras El Hanout and ½ tsp of salt. Rub well.

Biryani rice

  • Wash 220g of basmati rice then leave the rice in the colander.
  • Chop ½ a red onion.
  • Heat up a pot over a mid-heat and add 2 tbsp of rice oil.
  • Stir the red onion.
  • Add 1 tsp of Ras el Hanout, ½ tsp of garlic, and 1 tsp of ginger. Stir well.
  • Add the washed rice, 250g water, and 50g of raisins. Cover, turn off heat, and leave 30mins.

Biryani Vegetables

  • Chop ½ a Capsicum, ½ a zucchini, and 1 carrot.
  • Cut 150g of cauliflower in to small pieces.

Making Raita

  • Chop ½ a cucumber and 5g of coriander then put them into a bowl.
  • Add 3 tbsp of yoghurt.
  • Zest 1 lemon, cut, and squeeze ½ into the bowl.
  • Add ½ tsp of salt and 1/8 tsp of pepper then mix well.

Cook the rice

  • Cook the rice - put the rice pot over a low heat and simmer until water is gone.
  • After water is gone, leave stand for 30mins.

Seal the lamb

  • Seal the lamb - heat a frypan over a high heat and add 1 tbsp of rice oil. Seal the lamb on both sides.
  • Wrap the sealed lamb with foil and leave.

Cook the vegetables

  • Stir the vegetables, heat up a deep fry pan or wok over a mid heat.
  • Add 2 tbsp of rice oil, 2 tsp of Ras El hanout, then cook the spice.
  • Add the carrot and capsicum then stir well.
  • Add the garlic and ginger.
  • Add the cauliflower and stir well.
  • Add the zucchini and edamame then stir well.
  • Add 1 tsp of salt and cook until the vegetables are soft. (Leaving the carrot a little bit firm is fine which is the way I like them.)

Finishing

  • Mix the rice and the cooked vegetables well.
  • Slice the lamb. Put the Biriyani on a plate and put the sliced lamb on the rice.
  • Serve with the Cucumber Raita.

Video

Would you like sweet?

Lemon tea chiffon cake

 

Categories
sauces spice and sauce

How to make Ras El Hanout Moroccan spice

Ras El Hanout

I am going to talk about a mixed spice called Ras El Hanout.

Ras El Hanout comes from Morocco, Algeria and Tunisia. Similar to garam masala but not as hot as curry powder. Ras El Hanout means “top of the shop” or “head of the shop”. You can buy Ras El Hanout at supermarkets or you can buy the spices and easily make it yourself. I make this spice a lot because it’s useful for lot of things such like fish, chicken, vegetables, dressing, and stews.
This time I’m using Juniper berries but if you cannot find them it’ll be OK without them.
I will put a recipe using this spice so try to make it. Check on YouTube Title for “Grilled Chicken and Lentil salad with Ras El Hanout and Orange Dressing” I’ll post the full recipe here as well. 

Different spices
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Ras El Hanout

Lots of flavours in your mouth
Course Spice
Cook Time 15 minutes

Equipment

  • Mixer or blender

Ingredients

  • 2 tbsp Turmeric
  • 2 tbsp Ginger Powder
  • 2 tbsp Cumin powder Seed is ok as well
  • 2 tbsp Coriander powder
  • 2 tbsp Fenugreek
  • 2 tbsp Paprika
  • 1 tbsp Nutmeg
  • 1 tbsp Cinnamon
  • 1 tsp Juniper pepper without is fine if you can't find it.
  • 1 tsp Cayenne pepper
  • 1 tsp Cardamon powder
  • 1 tsp All spice
  • ½ tsp Black peppercorn
  • 10 each Cloves
  • 2 tbsp Salt

Instructions

  • Weigh all spices.
  • Put all the spices into your mixer and blend well.
  • Put the mixed spices into an airtight container.

Video

Check this recipe (Using this spice)

Grilled Chicken, Lentil Salad with Ras El Hanout Orange Dressing　

Tonight Dinner! Biryani with Lamb and Raita & recipe

YouTube

Tonight Dinner! Biryani with Lamb and Raita & recipe

Categories
chicken dish Dinner menu Quick and easy Salad sauces spice and sauce

Grilled Chicken, Lentil Salad with Ras El Hanout Orange Dressing　　

HI All!!

This recipe is so easy and quick, healthy but make your tummy full.
Marinade chicken with Ras El Hanout and put the spice into the dressing and using fresh Orange and lemon juice and few different spices in it.

Ras El Hanout


If you are Vegetarian or vegan, you can put avocado, tofu, beans, mushrooms, egg plants for proteins.

Avo image


This recipe is kind summer dish but in winter you can put roasted vegetables such as like sweet potato, capsicum, carrot, etc.

veges image


About chicken, I like using thigh chicken but if you prefer breast chicken or tenderloin yes of course you can use them.


About Ras El Hanout, means top of the shop or head of the shop. For making this and spices you are using, you can get at shops or markets and you can make it so easy also you can buy Ras El Hanout at shops. This spices not hot so if you are not favour hot taste, that’s ok you can use it!
Please to See How to make Ras El Hanout page.

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Grilled Chicken, Lentil salad with Ras El Hanout and Orange Dressing

Heathy, tasty and fresh taste.
Course Salad
Prep Time 30 minutes
Cook Time 15 minutes
Servings 1 People

Ingredients

  • 550 g Thigh chicken
  • 2 tbsp Ras El Hanout See how to make Ras El Hanout page
  • 2 tbsp Olive oil
  • 120 g Lentils
  • 40 g Lettuce
  • 130 g Red cabbage
  • 80 g Cucumber
  • 10 g Fresh coriander Use only leaves
  • 1 each Orange* Use orange juice for dressing as well.

Ras El Hanout and Orange Dressing

  • 1 each Orange*
  • 1 each Lemon
  • 3 tbsp Olive oil
  • 1 tsp Ras El Hanout
  • 1 tsp Salt

Instructions

  • Cut the chicken in to bite sized pieces and put it into a bowl.
  • Add 2 tbsp of Ras El Hanout, rub well, then leave for 30 mins.
  • Wash all the vegetables.
  • Tear 20g of lettuce and put in a second bowl.
  • Add 10g of fresh coriander into the lettuce bowl.
  • Slice 80g of cucumber and add to the bowl.
  • Shred 130g of red cabbage and add to the bowl.
  • Pour water into the bowl to give the vegetables a nice crunch.
  • Weigh 120g of lentils.
  • Wash the lentils then strain the water.
  • Put the lentils into a pot, add 300ml of water, then turn the heat to between mid and high and cook until boiling.
  • Once the water boils, turn heat to low, cover, cook for 20 mins.
  • After 20mins, check the lentils and if they are soft, strain, and let them cool.
  • Cut the skin off the orange then cut the orange in to 6-8 segments. (Do not throw the skin out after removal as we’ll used the juice from the remaining flesh for dressing)
  • To make the dressing, squeeze the juice from the flesh remaining on the orange skin, and a lemon, into a bowl.
  • Pour the citrus juice into your mixer and add 3 tbsp of olive oil.
  • Add 1 tsp of Ras El Hanout into the mixer.
  • Add 1 tsp of salt into the mixer then blend well.
  • Pour the dressing into a jar.
  • Strain the water from the vegetables and dry them out.
  • Add 2 tbsp of olive oil to a fry pan over a mid to high heat.
  • Once the frypan is hot, add the chicken and cook until one side is nice and crunchy.
  • Once one side of the chicken is crunchy, turn the chicken over and cook until that side is the same.
  • Check the heat of the frypan so that you don’t burn your chicken.
  • Cook the chicken through then turn the heat off.
  • Place the salad mix on your plate and top with the cooked lentils and chicken.
  • Add the orange segments and the dressing.

Video

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グリルチキン、レンズ豆のサラダとラスエルハヌートとオレンジのドレッシング

がっつり食べれてそれでいてヘルシーな一品です。
Course Salad
Cuisine 無国籍
Prep Time 30 minutes
Cook Time 15 minutes
Servings 1 人分

Ingredients

  • 550 g モモ肉
  • 2 大さじ ラスエルハヌート 作り方はラスエルハヌートのページを参照
  • 120 g レンズ豆
  • 1 個　 オレンジ＊ ドレッシングにも使います。
  • 20 g レタス
  • 130 g 紫キャベツ
  • 80 g きゅうり
  • 10 g パクチー
  • 2 大さじ オリーブオイル

ラスエルハヌートとオレンジのドレッシング

  • 1 個 オレンジ＊
  • 1 個 レモン
  • 1 小さじ ラスエルハヌート
  • 3 大さじ オリーブオイル
  • １ 小さじ 塩

Instructions

  • 鳥モモ肉を一口サイズに切った後、ボールにうつし、大さじ2のラスエルハヌートを追加してよく揉み、３０分冷蔵庫に入れておく。
  • レンズ豆を洗う。
  • 洗ったレンズ豆を鍋に入れて３００mlの水を入れて沸騰させる。
  • 沸騰したら、弱火にして蓋をして２０分レンズ豆をたく。
  • ２０分後、レンズ豆が炊けているかチェックする。柔らかくなっていたら火を止めて、ザルに開けて冷ましておく。
  • レタスをちぎってボールに入れる。
  • パクチーの葉もレタスのボールに入れる。
  • 紫キャベツは千切り。
  • きゅうりは輪切り。
  • 千切りのキャベツと輪切りのきゅうりもレタスのボールに入れて水をはって１５分程度おいておく。
  • オレンジはヘタと底を切り落とし、果肉にそって白い薄皮が残らないように皮をむき、薄皮の筋にそって両側に切り込みを入れて果肉を取り出す。
  • 果肉をとった薄皮を手で絞る。
  • レモンもオレンジジュースが入ったボールに絞る。
  • レモンとオレンジジュースをミキサーに入れる。
  • 大さじ３のオリーブオイルをミキサーに追加。
  • 小さじ１ラスエルハヌートをミキサーに追加。
  • 小さじ１の塩をミキサーに追加。
  • ミキサーをかける。
  • ドレッシングを瓶に入れる。
  • レタス等をザルにうつし、水気を切っておく。
  • 水気を切ったレタス等をボールに移し、レンズ豆を入れて混ぜておく。
  • フライパンに大さじ２のオリーブオイルを追加して中火にする。
  • 熱くなったフライパンに鶏肉を入れて焼く。両面をやく。
  • 鶏肉に火をとうす。この時、火の加減をチェックすること。
  • 鶏肉が完全に焼けたら、フライパンの火を消しす。
  • レタス等をお皿に移し、鶏肉とオレンジの実をのせて、ドレッシングを添える。

Video

Categories
Dinner menu Quick and easy Salad sauces

Thai style prawn salad with kaffir lime dressing

タイ風春雨サラダ

Hi All!

I went to the vegetable market and found some beautiful Thai mint and coriander. I wanted to make a fresh Thai style salad for lunch so I went to the supermarket and bought some frozen prawns. These are already cleaned so less prep work. I’m the only one in our house that eats seafood so I usually buy frozen prawns but if you prefer fresh prawn you can use them also.

Market


This recipe is very easy to make but lots of cutting. 😜 You don’t need much in the way of special ingredients, only kaffir lime leaves, which you can get at most vegetable markets, supermarkets, or Asian shops. You can use fresh or dried.
I love seafood and Thai food, my husband can’t eat seafood because of allergies, so I made this for my lunch. If you have similar allergies you can replace the seafood with chicken, avocado, or both.

Ingredients


You can use this recipe for dinner, BBQs, parties etc. Put any leftover dressing into jar and you can use it next time or you can use it for a different salad you made.

party image

The dressing will keep in the fridge for a month.

こぶみかんのドレシング


If can’t find daikon (Asian shops or vegetable markets usually have it) you can use your favourite vegetables, radish, green pawpaw, some nice crunchy vegetables are good, I think.


In my video, after I slice the onion, I put it in water to soften the flavour. Just 5 mins is enough then you can strain the water. I like using fresh herbs a lot and tearing the herbs as you add them to your salad really brings out their aroma. Enjoy a refreshing salad for you lunch or dinner.

Thai Style Prawn Salad 

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Thai style Prawn and vermicelli salad with kaffir lime leaves dressing

refreshing and easy to make Thai style salad and kaffir lime dressing
Course Salad
Cuisine Thai style
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 people

Ingredients

  • 200 g Prawn Using frozen
  • 1 tsp Starch Corn or potato
  • ¼ tsp Salt
  • 68 g Rice vermicelli
  • 160 g Cucumber
  • 100 g Bean sprout
  • 130 g Daikon
  • 120 g Red cabbage
  • 120 g Celery
  • 90 g Red onion
  • 70 g Carrot
  • ½ each Red capsicum
  • 30 g Fresh Thai mint only use leaves
  • 30 g Fresh coriander only use leaves
  • 1 each Fresh chilli For garnish

Instructions

  • If using fresh prawns clean them first.
  • Put the prawns into a bowl and add 1 tsp of starch, ¼ tsp of salt, rubbing it in to the prawns. Leave for 15mins when finished.
  • Bring water to the boil, add the rice vermicelli, and cook for 4 mins, or what your packet says. Loosen the noodles with chopstick or tongs (use whatever you like).
  • Once the noodles are loose tip them into a strainer. Cool them down with water then cut them with kitchen scissors.
  • After 15mins, remove the prawn’s tails and cut them in half.
  • Again, bring water to the boil and cook the prawns for 2-3mins. Cool them down with water as we did with the vermicelli.
  • Wash all the vegetables and peel the daikon, carrot and onion.
  • Using your peeler remove the celery’s strings.
  • Slice the celery.
  • Slice onion and leave it in water for 5mins. After 5mins, strain the onion.
  • Shred the red cabbage.
  • Julienne the cucumber, carrot, daikon and red capsicum.
  • Remove the Thai mint leaves and coriander leaves from any stems.
  • Slice the chilli for garnish.
  • Weigh the bean sprouts.
  • Put all cut the vegetables, prawns, and vermicelli into a bowl.
  • Tear the herbs as adding them to the bowl. Tearing the leaves will help the aroma come out)
  • Add the dressing (see the dressing recipe) 5-6 tbsp into the bowl, mix well, then serve.

Video

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Kaffir lime leaves dressing

easy to make and tasty dressing
Course dressing
Prep Time 10 minutes
Cook Time 5 minutes

Equipment

  • Blender

Ingredients

  • 10 g Fresh coriander leaves
  • 5 g Fresh Thai mint leaves
  • 2 each kaffir lime leaves Fresh or dried
  • 2 each Lemon
  • 1 tsp Garlic
  • 1 tsp Ginger Using tube
  • 1 each Chilli
  • 2 tbsp Dijon mustard
  • 150 g Rice oil
  • 2 tsp Fish sauce
  • ½ tsp Salt

Instructions

  • Wash herbs and remove the leaves from any stems.
  • Zest the lemons and put the zest in a bowl.
  • Squeeze the lemons in to a separate bowl.
  • Cut chilli in half, remove the seeds, chop it finely, and put in another bowl.
  • Measure 150g of rice oil.
  • Add the coriander and mint leaves into a blender.
  • Add the kaffir lime leaves.
  • Add the lemon juice, garlic, ginger, Dijon mustard, rice oil and fish sauce.
  • Blend well.
  • Taste the dressing and if need add the ½ tsp of salt and mix well.
  • Add the chopped chilli and lemon zest to the dressing and mix well.
  • Pour the dressing into a bottle.
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タイ風エビ春雨サラダ

いつもの春雨にちょっと工夫してコブミカンのドレッシングでどうぞ。
Course Salad
Cuisine タイ風
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 人分

Ingredients

  • 200 g エビ 冷凍
  • 1 小さじ 片栗粉
  • ¼ 小さじ 塩
  • 68 g 春雨
  • 130 g 大根
  • 160 g きゅうり
  • 120 g セロリ
  • 120 g 赤キャベツ
  • 100 g もやし
  • 90 g 紫玉ねぎ
  • 70 g 人参
  • ½ 個 赤パプリカ

Instructions

  • 生のエビを使用する場合は殻とワタをとる。
  • エビは解凍して、ボールに入れて片栗粉と塩を入れてよく揉んで１５分くらいおく。
  • お湯を沸騰させて春雨を茹でる。（袋に４分茹でると書いてあるのでここでは４分茹でます。）
  • 春雨をザルにあげてよく水で洗い、ハサミで食べやすい長さに切る。よく冷ましておく。
  • エビの尻尾をとり、半分に切る。
  • お湯を沸騰させてエビを２−３分茹でて、ザルにあげて水でよく冷ましておく。
  • 玉ねぎは薄くスライスして水に１５分つけて、ザルにあげておく。
  • もやしを量っておく。
  • セロリの筋をとり、斜めぎりする。
  • きゅうり、人参、大根、キャベツは千切り。
  • 赤パプリカも千切り。
  • タイミントとパクチーの葉を３０gづつとり、ボールに入れておく。
  • 全ての野菜をボールに入れる（ハーブを除く）。
  • エビと春雨をボールに追加
  • ハーブをちぎりながら追加する。（アロマが出ます）
  • ドレッシングを大さじ５−６を追加してよくまぜる。
  • 生の唐辛子を飾り付け。

Video

Print

コブミカンの葉ドレッシング

さっぱりしたレモンとコブミカンの葉の香りがするドレッシング
Course ドレッシング
Cuisine タイ風
Prep Time 10 minutes
Cook Time 5 minutes

Equipment

  • ブレンダー

Ingredients

  • 10 g パクチー
  • 5 g タイミント
  • 2 枚 コブミカンの葉 生又は乾燥
  • 2 個 レモン
  • 1 本 生唐辛子
  • 1 小さじ ニンニク みじん切り
  • 1 小さじ 生姜 チューブ使用
  • 2 大さじ ディジョンマスタード
  • 150 g 米油
  • 2 小さじ ナンプラー
  • ½ 小さじ 塩 味を確認してもし必要なら

Instructions

  • タイミントとパクチーは洗って、葉のみをとる。
  • レモンの皮をおろしボールに皮を入れて、絞っておく。
  • 生唐辛子は種をとってみじん切りにし、ボールにうつしておく。
  • ブレンダー用のカップにハーブ、ニンニク、生姜、ディジョンマスタード、レモンジュース、コブミカンの葉、米油、ナンプラーを入れてブレンダーでよく撹拌する。
  • よく撹拌されたドレッシングをボールにうつし、みじん切りの唐辛子とレモンの皮を追加してよく混ぜる。
  • 味を見て、塩が必要なら小さじ½を追加する。
Categories
gluten free sauces Vegan

自家製チリソース　Homemade Chilli Sauce

Hot sauces are very popular and you can buy so many different styles and heat levels but some are quite expensive. I love hot sauce and they are easy to make so I wanted to post one of my favourite recipes. I use it a lot at home and its very cheap to make with ingredients that can be found anywhere. For this recipe I use Red Hot chillies but you can use what ever you like depending on how hot you can handle.
This hot sauce is a mid-level for someone who likes hot sauce and is more about flavour than being the hottest 🤔.
When cutting chillies always use gloves and don’t touch sensitive areas like your eyes. Be sure to sterilise your jars before use. How to do this in both my Homemade Hot Sauce and Rhubarb and Raspberry Jam videos.

急にバッファローチキンが食べたくなり、辛くて美味しいチリソースを作ることを決意しました。チリソース大好きで、色々と市販を買って試したりするのですけど、たまにただ辛いだけっていうのがありますよね〜。マーケットに行ったらチリがすごく安かったので大量に買い込み、早速家に帰って作りました。チリソースは結構使いますので大量に作った方が安上がりですわ！作っている中、くしゃみが止まりませんでしたよ。何故かはわかりませんがチリのせいだと思います😢😢。
唐辛子を切ったりするときは手袋を使用することをお勧めいたします。たまに素手で切って忘れていて目とか鼻を触ると痛いし危険なので気をつけて下さいね

自家製チリソース

トータルクッキングタイム:４０−５０分

材料

韓国唐辛子（赤又は緑）

300g

ハラペーニョ

140g

赤パプリカ

1つ（100g）

玉ねぎ

1つ（200g）

ニンニク

小さじ２

米酢又はアップルビネガー

400ml

メープルシロップ

大さじ２

塩

大さじ１

オイル

大さじ２

作り方

ニンニク：私は大量のニンニクをフードプロセッサーで細かく潰して冷蔵庫に常備しております。市販のニンニクチューブでもいいですし、生のニンニクの場合は２−３片位です。

瓶：熱湯で殺菌してください。

  1. １８０度にオーブンを温めておく。
  2. 野菜はすべて洗っておく。
  3. 赤パプリカをオーブンで２０−２５分焼く。
  4. 玉ねぎをスライスする。
  5. 唐辛子、ハラペーニョは種のまま１cmの長さぐらいに切る。このとき手袋を使用して下さい。
  6. オーブン焼きしたパプリカはボウルに入れてラップをして冷ましておく。冷めたら皮と種をとる。
  7. 鍋にオイルを入れて、オイルが温まったら、玉ねぎを入れて中火で炒める。
  8. 玉ねぎが炒まったら、ニンニク入れて更に炒める。
  9. 切った唐辛子、ハラペーニョを８）の鍋に入れて炒める。
  10. 焼きパプリカを追加し、炒める。
  11. ある程度、炒めた唐辛子の鍋に米酢を入れて弱火にする。
  12. メープルシロップと塩を追加して更に煮る。
  13. 唐辛子、ハラペーニョに火が通ったら、火を止めて、粗熱をとる。
  14. 鍋で煮た材料をミキサーに入れて、スムーズになるまで攪拌し、瓶に入れて冷めたら蓋をして冷蔵庫に保管する。冷蔵庫で２ヶ月は大丈夫です。

Homemade Chilli Sauce

| Prep Time 30mins| Total Time 50mins

Ingredients

Red Hot chilies

300g

Jalapeños

140g

Red capsicum

1 each (100g)

Onion

1 each (200g)

Garlic

2 tsp

Rice vinegar or Apple vinegar

400ml

Maple Syrup

2 Tbsp

Salt

1 Tbsp

Oil

2 Tbsp

ABOUT GARLIC: I always have crushed garlic in my fridge. I buy a lot of garlic cloves and use my food processor to crush them. I then put it in a jar or airtight container. I’ll do a video on this soon.

ABOUT JARS: Sterilize you jars with hot water (How to do is my Homemade Hot Sauce and Rhubarb and Raspberry Jam videos).

Method

  1. Preheat your oven to 180℃.
  2. Wash all your vegetables.
  3. Place red capsicum on a tray and roast it for 20-25mins.
  4. Slice onion.
  5. Cut all chills approx. 1 cm long and put them into a bowl. (Wear gloves!)
  6. After 25 mins, put the roasted capsicum into a bowl, cover with plastic wrap and allow it to cool. After it’s cooled peel the skin and remove the seeds (Please don’t wash the capsicum with water when remove seeds because you will lose beautiful flavor).
  7. Add the oil into a pot over a medium heat. When the oil is hot add onion and stir.
  8. Once the onion softens add the garlic the pot and continue to stir until mixed.
  9. Add the chillies to the pot and stir.
  10. Add the roasted capsicum to the pot and stir.
  11. Add the rice vinegar to the pot and reduce heat to low.
  12. Add maple syrup and salt to the pot and continue stirring until the chillies are soft.
  13. Remove the pot from the heat and let it cool down.
  14. Add the cooked ingredients into your mixer and blend until smooth.
  15. Pour the sauce into jars. Once cooled down you can put on the lids and put them in to your fridge. Refrigerated, you can keep hot chilli sauce for about 2 months.
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