Favorite Hot Sauce.... GO!

[marchone]

I have Lao Gan Ma Chili Crisp in the fridge now. Good stuff.

All of these condiments need to be used in combination with other ingredients to achieve the desired result. Want more heat? Dried chilis or a spoonful of Sambal Oelek will kick it up a notch. Without a one-dimensional hit. Nuanced, layered heat is the goal.

 

[Killed_by_Death]

nahm-plah-prik is water-fish-chili
Here's a lady pronouncing it:



She's using two kinds of garlic (Thai & Chinese) & shallots. I'm going to add shallots to mine right now!

update: I nearly blinded myself pulverizing a piece of shallot for our nahm-plah-prik, these I got from the Thai supermarket carry a wallop in comparison to the ones the local supermarket sells in the tiny packs of 3:

there's the cap behind it, we keep it covered for obvious reasons, plus it's easily shaken (not stirred)

 

[Killed_by_Death]

Our nahm-plah-prik looks nothing like the stuff in the restaurants, because I pulverize the ingredients in the mortar, which is where the shallots are in the photo above.
I mashed up some ginger last night to add to some noodles & threw a little in with the nahm-plah-prik, we'll see how it tastes in a couple of days. That stuff actually gets better with age!

The lady in the video I shared also added brown sugar to hers:



in case you didn't want to watch the whole video, I cued it up


We have far too many vinegary sauces around, but sometimes they're the right thing:

pulled pork bbq

Want more heat? Dried chilis or a spoonful of Sambal Oelek

If I want more heat, I turn up the burner on the stove
For more spiciness I will add Sambal to curries, & red chili flakes to a meat salad (Lahp ลาบ).
I was just looking at our coconut milk & thinking I'll make a chicken curry soon.


I see this one gaining some fans:

 

[4Mal]

lahp or laab or larb. was my introduction to thai food. at Patthaia in Chicaho. about 1986 or so... it blew me away. been hooked ever since. I rately ever order it anymore as our version is so dialed into our pallets. We use a lot more herb than the restaurants do... Think I feel a batch coming on soon...

Tonight though is mild night. Leek and mushroom sauce over chicken. I have a couple dozen leeks in the garden still. Can’t let hem go to waste.

 

[Killed_by_Death]

authentic Lahp will have entrails, & AFAIK restaurants in the U.S. aren't allowed to include some of those, like lung
Anthony Bourdain had the real thing:



sorry, I don't think this is the one where he has Lahp, but he does have some nahm-prik-noom (that I described previous) & some nahm-plah-prik

In the Thai markets when you buy pork they'll ask if you want the entrails, because they save them & put them in plastic bags.

Street-Vendors will even serve you tea or coffee in a plastic bag:

 

[4Mal]

Not really feeling the need for entrails. Didn’t need to sample balut in Manila or Subic either ;-) ground chicken is enough ;-)

 

[marchone]

Not really feeling the need for entrails. Didn’t need to sample balut in Manila or Subic either ;-) ground chicken is enough ;-)

I really miss Kway Chap in Singapore. Balut was an acquired taste for me. I do not know Subic.

 

[Killed_by_Death]

In Thailand it's called Gooay Jup, but it's the same:

thai-language.com - ก๋วยจั๊บ

definitely some entrails in that, & cooked blood (the dark brown chunk)

Here's the 'sauce' for that dish:

oily chili flakes

 

[marchone]

I'm down. Ooh, baby, I'm down. Yeah.

 

[4Mal]

I really miss Kway Chap in Singapore. Balut was an acquired taste for me. I do not know Subic.

Subic Bay. Naval base. As far as diet goes Subic had a way of eating people as opposed to the other way around. Just a visit on behalf of a software vendor. Navy wouldn't let me off base without an escort... Made Manila feel like New York or Hong Kong...

 

[Killed_by_Death]

Subic isn't that bad, I was working out in Batangas right around the time those terrorists held hostages on a nearby island.
Manila was definitely an improvement, but they wouldn't let us go drive to Manila after dark, for fear of us getting kidnapped or robbed.

TBH I'm not that avid a fan of PI cuisine, & would get Japanese fare often.
I still love lumpiang & odobo, however.

Casa Lontoc makes the best sauces in PI:

 

[Killed_by_Death]

I think I mentioned that chili sauces aren't that big in the Land of Smiles, but nahm-prik is, which is more like a dipping paste:

That's neem tree shoots they're dipping in chili paste.

Thais love to have a dipping sauce, even mangoes will often get eaten with a nahm-prik:

 

[pie_man_25]

Our nahm-plah-prik looks nothing like the stuff in the restaurants, because I pulverize the ingredients in the mortar, which is where the shallots are in the photo above.
I mashed up some ginger last night to add to some noodles & threw a little in with the nahm-plah-prik, we'll see how it tastes in a couple of days. That stuff actually gets better with age!

The lady in the video I shared also added brown sugar to hers:



in case you didn't want to watch the whole video, I cued it up


We have far too many vinegary sauces around, but sometimes they're the right thing:

View attachment 4055464

pulled pork bbq




If I want more heat, I turn up the burner on the stove
For more spiciness I will add Sambal to curries, & red chili flakes to a meat salad (Lahp ลาบ).
I was just looking at our coconut milk & thinking I'll make a chicken curry soon.


I see this one gaining some fans:

nahm-pla-prik, good to know there's a name for that stuff, other than "tasty" of course.

 

[Ruknrole]

Looks like I’m all out!
I never warmed up to the Secret Savage Guajillo sauce and it got thrown down the drain. The other 3 were really good and my favorite is the Pain is good Jalapeño sauce.

 

[DrMole]

Ordered a few holiday supplies.
The Torchbearer offerings are some of the best tried in past 18 months. The Hellfire and Last Dab should be interesting.

 

[4Mal]

nahm-pla-prik, good to know there's a name for that stuff, other than "tasty" of course.

no kidding. We are running at a 1 batch per 5 to 7 day pace... I've been using local serrano's - finally ran through my harvest .... fabulous with roasted broccoli or brussels or just spooned onto rice. We've done a couple of faux-pho gai batches. A Basil chicken stir fry... damn this is good!

Faux-Pho.. a work in progress...
Sauté copious amounts of garlic and ginger. Plus an onion. Add yellow miso for some depthsay a couple of table spoons. (Miso is umami, fish sauce is umami, they'll fight if you use too much...) slowly add Sawnson's unsalted chicken stock and blend until the miso until it is not clumpy. Add some veg in cooking order Bok Choi stir Choi stems, julienned carrot. add more broth to get to soupy. In a separate pan, sauté thin sliced chicken breast (or firm tofu) in a little neutral oil and 5 spice. you want then chicken to carry the 5 spice but not fully cook. pull it very rare and finish it in the broth. be sure to scrape all the oil and 5 spice into the soup. You could probably get the same affect with a firm veg...

At this point we have soup. Dress with fish sauce, lime, what'evah... We like it to sit a while, so time to start noodles. we're using thai labeled bahn pho noodles. soaked in hot water 5 min to soften a bit then finish in the soup...

typical fixin's of jalapeño slices, lots of basil, no shoots. with a little balancing you get a decent 'gaijin' faux-pho... not sure how thai people term us who would be gaijin in Japan... go to town with the nahm plan prik...

I'm still playing with this... We are really partial to the Ginger, garlic, onion 'trinity'. (Screw Emeril! - not really I dig cajun and Emeril, but my trinity is quite different) So I punch up the garlic and ginger to start. I use quite a lot of 5 spice. Playing with that quantity. a could be a few table spoons to 6 - 7 cups of stock.

Altogether faux-pho in an hour prep included...

real pho is way more delicate, layered, nuanced. This is quick hit you in the face with the aromatics and make you forget about the Swansons;-)

You know tuesday night after work no take out pho ;-)

 

[Killed_by_Death]

When people find out I like spicy food they like to recommend chili sauces to me, I tried a few & ended up laughing.
One guy was on & on about how spicy this particular salsa was, so I grabbed a jar & we ate it like it was candy.

We do keep original Thai Sriracha & some wings sauces around, but for real spice I use the mortar & pestle & grind up some chilis. Now THAT will set your face on fire & last weekend it did with some super-spicy papaya salad.

The reason I thought of this thread is that it just happened again, but with eggs. Who puts super-spicy sauce on eggs?
We use original Thai Sriracha & it's just perfect for that.

The only time I go supernova with eggs is if I am having an egg on top of my basil-fried pork:

basil-fried pork^ with 100-yr egg

 

[MJ5150]

Ordered a few holiday supplies.
The Torchbearer offerings are some of the best tried in past 18 months. The Hellfire and Last Dab should be interesting.

View attachment 4074954

I've been buying each release of The Last Dab. It's good and will ight you up if you aren't careful with it.
That said, Apollo kind of scares me, but I'm up for the challenge. I'll try it first on a spoon, then on popcorn.

-Mike

 

[Ruknrole]

I finished up another bottle of Siete hot sauce spicing up chicken sausage and veggies over rice. I think this is it for that one, moving on to something else. Time to hit the store and see what I find.

 

[Gorn]

Today at work someone wanted some of my El Yucateco. I told them to be careful. They weren’t careful. It was hilarious.