Singaporean Sriracha Chile Sauce Recipe

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January 07, 2014Singaporean Sriracha Chile Sauce Recipe

Last year was the first time that I saw locally grown red Fresno chiles at our farmers's market. I bought a bunch and kept them in the vegetable bin, saying to myself that I’d make chile sauce with them. The chiles lingered for a month(chiles keep very well) until after Thanksgiving, when the #Srirachapocalyspe chile sauce shortage inspired me to make homemade Sriracha chile sauce

Instead of my usual homemade Thai Sriracha recipe, I tried one from Singapore. The reason is that I was curious about the Chinese imprint on a Southeast Asian-style chile sauce. That, at heart, is what drives many Singaporean dishes. I selected a recipe by Christopher Tan and Amy Van, the folks who authored the Chinese Heritage Cooking, the source of my old school rendition of sweet and sour pork. 

Their recipe intrigued me because instead of palm sugar, they used Chinese rock sugar (sold at Chinese and Vietnamese markets in plastic bags or boxes). I think you can try subbing organic cane sugar and a touch of honey. And for the vinegar, it was unseasoned rice vinegar. Both of those ingredients are mellowing in nature and I wanted to see what they produced in a hot sauce. On the other hand, there were 10 cloves of garlic. Yowza. 

The only caveat is that because of the cool temps in my home (about 65F), I let the chile and garlic mixture sit for 3 weeks on my counter to mellow out. The recipe, developed for Singapore’s equatorial climate, required a fermentation was about five days.

My locally grown Fresno chiles were really hot so I finessed the flavor with extra regular sugar. They were also very firm and dryish – not juicy and fleshy, so I strained the solids twice, adding extra water to remove more fiery goodness. I backed up my yield to the one in the recipe so I could get close to their flavor.

It took weeks to ferment – and maybe you could put it in a cold oven with the light on for a few days to hasten the process, but the finished Singaporean chile sauce had a bright heat and delicate sweetness. It raises the hairs in my nostrils whenever I taste it from a spoon or tip of a chopstick. The garlic wasn’t overpowering at all. It was a strangely elegant hot sauce.

The original recipe was titled “All-Purpose Chilli Sauce” but it’s very similar to the familiar Sriracha sauce, hence I’m tweaking the name here. Use a digital scale for precision.

How to use this sauce? I’ve been using this Singaporean Sriracha sauce as I would regular Sriracha. Chris and Amy suggest it as a table condiment, or dressing for noodles, and heating up sauces and fried rice. You get the point.

RECIPE

Singaporean Sriracha Sauce

Yields: 1 1/3 cups (330 ml)

Ingredients:

12 ounces (350 g) Fresno chile or other moderately-hot red chiles20 red Thai chiles10 cloves garlic.8 oz (25 g) granulated sugar1 tablespoon fine sea salt1/4 cup water, plus more as needed1 ounce (30 g) yellow rock sugar6 tablespoons (90 ml) unseasoned rice vinegar

Method:

Wash and dry both kinds of chiles well, then dry thoroughly. Discard the stem but keep little green part that looks like a star. Coarsely chop, then put into a food processor. Add garlic. Process to a rough chopped texture. Add the sugar and salt, then pulse to combine.Transfer to a clean, glass jar. Cover with a piece of wax paper or loosely cover with plastic wrap. Set aside at room temperature for 4 to 5 days. Each day, stir with a clean spoon. The mixture should bubble slightly as it ferments. (After I kept mine for 3 weeks, the sweet heat mellowed nicely. The stuff didn’t spoil so you could keep for longer than 5 days.)Pour the fermented chile mixture into a saucepan. Add the water, rock sugar, and vinegar. Bring to simmer, and maintain that gentle cooking for 5 to 6 minutes. Off heat, taste and adjust the flavor with sugar, salt and vinegar – to get a hot, salty, and slightly sour flavor. Let cool completely.Puree in a blender until smoothie-like. Strain through a mesh strainer, pressing on the solids. You should have about 1 1/3 cups. Stir in a little water and restrain, if needed. Store in a jar or bottle in the refrigerator.

Related posts:

Hot Takeaways from the Rooster Sriracha Shortage (my spicy news analysis)Thai Sriracha Chile Sauce Recipe

 

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Comments Singaporean Sriracha Chile Sauce Recipe

Last year was the first time that I saw locally grown red Fresno chiles at our farmers's market. I bought a bunch and kept them in the vegetable bin, saying to myself that I’d make chile sauce with them. The chiles lingered for a month(chiles keep very well) until after Thanksgiving, when the #Srirachapocalyspe chile sauce shortage inspired me to make homemade Sriracha chile sauce

Instead of my usual homemade Thai Sriracha recipe, I tried one from Singapore. The reason is that I was curious about the Chinese imprint on a Southeast Asian-style chile sauce. That, at heart, is what drives many Singaporean dishes. I selected a recipe by Christopher Tan and Amy Van, the folks who authored the Chinese Heritage Cooking, the source of my old school rendition of sweet and sour pork. 

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Rava Dosa Semolina Crepes with Chile Recipe

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January 14, 2013Rava Dosa Semolina Crepes with Chile Recipe

The temperature began dropping last week and myresponse was to make an warming Indian meal. I hankered for Indian crepes butdidn’t want to ferment and grind batter. Something simple was in order and ravadosas came to mind. The southern Indian crepe is made with readily availableingredients and the batter does not require fermentation. Mix it up and an hourlater, it’s ready.

I had them with a light curry, chutney and raita.The next day we had the crepes for lunch with a dollop of yoghurt that I mixedup into a quick raita, and a salad. I based the recipe below from one in JulieSahni’s magnificent Savoring India cookbook.

She used bell pepper and lots ofserranos and dried chile flakes. I dialed up the fruity fresh chile heat byusing pasilla and Fresnos and lowered the others. Regardless of the chile combination,the result was something to rave about. We didn’t mind eating rava dosas two daysin a row.

I’d never made rava dosa before and there wereextra lacy, crisp versions online. I stuck to Sahni’s recipe because she saidit was an ancient one. It's nice to check out old school renditions of foods to understand their roots. If you don’t know Julie Sahni, she is one of theforemost Indian food authorities, author of Classic Indian Cooking and ClassicIndian Vegetarian and Grain Cooking. A scholarly woman who rocks in thekitchen.

Rava dosa tips and tweaks:

Where to buy semolina and rice flour? At an Indian market or the bulk section of a health food store or a place like Whole Foods. It’s much cheaper than getting semolina for making Italian pasta.When prepping a day in advance, mix the batter and cooking the vegetables. Refrigerate them separately. Return them to room temperature and combine before you make the crepes.For appetizer size portions, make these as small as silver dollar pancakes. Or cut the ones below into wedges.Accompaniments: You can serve this with a sambhar. See the note section of the Dal Dhokli recipe on Asian Dumpling Tips for guidance. Or, enjoy the crepes with a coconut cilantro chutney.

RECIPE

SemolinaCrepes with Chile

Rava Dosa

Yield: 8 crepes, to serve 4

Ingredients

4 ounces (115 g) fine-grind semolina2 ounces (60 g) rice flour, any brand, Asian ornot1 1/2 ounces (45 g) unbleached all-purpose flour2 cups (480 ml) water1 tablespoon canola oil, plus more as needed1 large pasilla chile or 2 large jalapeno chiles,seeded and finely diced2 Fresno or other moderately-hot red chile, seededand finely diced1 extra-large shallot, chopped (1/2 cup / 2.5 oz /75 g)1 or 2 serrano chiles, unseeded, thinly slicedAbout 1 teaspoon cumin seeds, pounded with mortarand pestle1/4 to 3/4 teaspoon dried red pepper flakes2 tablespoons chopped cilantro leavesAbout 3/4 teaspoon salt1/2 cup Greek yoghurt, full fat or 2% preferred

Instructions

For the batter, put the semolina, rice flour andregular flour in a bowl. Make a well in the center and whisk in the water untilsmooth. Cover and set aside to thicken at room temperature, 1 hour. Orrefrigerate overnight, returning the batter to room temp before using.In a medium nonstick skillet, heat the oil overmedium-high heat. Add all three types of chiles, shallot, dried red chileflakes and cumin. Cook for 3 to 5 minutes, stirring constantly, until slightlysoftened and halfway cooked. Off heat, stir in 1 tablespoon of the cilantro.Let cool briefly then dump into the batter. Taste and season with the salt. Youshould have about 2 2/3 cups (630 ml) of batter, which should be pourable andthick like buttermilk.For a quick yoghurt raita, mix the yoghurt with 1to 2 tablespoons water to soften and turn creamy. Season with salt and if youlike, pound a little more cumin and add to the to the yoghurt. Set aside.  To make the crepes, reheat the nonstick skillet ora griddle over medium-high heat. Brush with a little oil. For each crepe, ladleabout 1/3 cup (80 ml) of the batter onto the pan. Swirl the skillet or use thebottom of the ladle to spread the batter to about the thickness of a beansprout. It does not need to be a perfect circle. Drizzle a teaspoon or so ofoil around the edge, let cook until browned, nearly 2 minutes. Use a spatula toturn over and cook the other side for 30 to 45 seconds longer. Repeat to makemore from the remaining batter. As you work, you can add extra water to thinout the batter and make the dosas a little more crisp or thinner. Adjust theheat accordingly. These crepes soften as they cool. If you want to return a bit of their chewy-crispness, throw them back into the skilet or onto the griddle for a short spell. Serve the crepes with a plop of yoghurt and sprinkle of cilantro.

If you’re anold hand at making or eating rava dosas, do you have tips to add?

Related posts:

Wheat Dumplings with Spiced Lentils (Dal Dhokli)Indian Rice Dumplings (Kuzhi Paniyaram)Modern Indian Chile Pea Puffs Coconut and Cilantro Green Chutney (Lili Chatney) Masala Stuffed Eggplant Northern Indian Egg Curry (Anda Masala) Sailu’s Kitchen post on Rava Dosa has a great recipe and tips Posted in Recipes: All, Recipes: Appetizer and Snack, Recipes: Banh (Crepes, dumplings, cakes, bread) Recipes, Recipes: Fast and Easy, Recipes: Indian, Recipes: Vegan, Recipes: Vegetarian | Permalink

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Comments Rava Dosa Semolina Crepes with Chile Recipe

The temperature began dropping last week and myresponse was to make an warming Indian meal. I hankered for Indian crepes butdidn’t want to ferment and grind batter. Something simple was in order and ravadosas came to mind. The southern Indian crepe is made with readily availableingredients and the batter does not require fermentation. Mix it up and an hourlater, it’s ready.

I had them with a light curry, chutney and raita.The next day we had the crepes for lunch with a dollop of yoghurt that I mixedup into a quick raita, and a salad. I based the recipe below from one in JulieSahni’s magnificent Savoring India cookbook.

She used bell pepper and lots ofserranos and dried chile flakes. I dialed up the fruity fresh chile heat byusing pasilla and Fresnos and lowered the others. Regardless of the chile combination,the result was something to rave about. We didn’t mind eating rava dosas two daysin a row.

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Pan-Seared Egg Tofu "Scallops" with Sweet Chile Sauce Recipe

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January 02, 2012Pan-Seared Egg Tofu "Scallops" with Sweet Chile Sauce Recipe

Welcome to 2012! As you may know, I’ve been preoccupied with tofu. My obsession has mostly been with the kind made from soybeans – the typical stuff eaten by countless people in Asia and beyond. But "tofu" is also a generic term used to describe a wide range of jelled and solidified foods in the Chinese repertoire. For example, some Chinese cookbooks use “almond tofu” to denote the sweet almond–flavored dessert solidified with seaweed-based agar agar. (In the Viet mindset, that’s a type of thach/jelly.) Burmese tofu, also called Shan tofu, is made like polenta with ground beans and water. Japanese sesame tofu is delicate and divine; find out more about goma dofu from Just Hungry. 

Then there’s egg tofu that comes in a tube. It looks like a tiny torpedo and feels like a filled balloon in its plastic casing. Sold at Chinese markets, egg tofu is made with eggs and soymilk, with an eggy richness that prevails. Egg tofu is popular with my Taiwanese and Hong Kong friends, who enjoy it simply fried and bathed in sauce.

Unlike regular (all soybean-based) tofu, you don't see tons of egg tofu at Asian markets. There would be tons of competition if it were a super popular food! In fact, the only brand that I’ve bought in Northern California comes from Canada:

The label claims that Mandarin Soyfoods (owned by Sunrise Soya) is the original egg tofu maker. (Anyone know about that?)

If you see egg tofu at an Asian market, give it a whirl with a recipe like this one. My inspiration came from Sea Harbour Seafood Restaurant, a dim sum hot spot in the Chinese-centric San Gabriel Valley/Monterey Park area east of downtown Los Angeles. We went there last week for lunch. The dumplings were well crafted but the standout dim sum dish of the day was deep-fried egg tofu with sweet chile sauce. 

The scallop-shaped pieces were custardy and savory, while the sauce was tangy-sweet with a touch of heat. We were so bowled over that I had to recreate when we got home. Funnily enough, yours truly did not have enough oil to deep-fry so I pan-seared the tofu instead – like you would a scallop. It turned out great and was super fast and easy to boot! 

RECIPE

Pan-Seared Egg Tofu Scallops with Sweet Chile Sauce

Serves 2 as a snack or side dish

One 8.64 ounce package egg tofu
About 1 tablespoon canola oil
About 2 teaspoons cornstarch
Thai Sweet Chile Sauce, homemade or store bought
1 tablespoon scallion rings, green part only

1. Cut the package on the dotted line and then remove the tofu from the plastic. Cut it into 1-inch-thick rounds.

Trim the uneven ends so they are more or less flat, which makes them easier to cook. Put on a double layer of paper towel to drain for 5 to 10 minutes.

2. Heat a small nonstick skillet over high heat. Pour in enough oil to film the bottom. Blot the tofu pieces dry and then dip the cut ends in a bit of cornstarch.

Pan-fry the tofu for 1 to 2 minutes per side, until golden brown. Reduce the heat if the pan smokes.

While the tofu fries, put about 2 tablespoons of Thai sweet chile sauce on a small serving plate. Sprinkle about 2 teaspoons of the scallion rings on top.

When the tofu finishes pan-frying, transfer the pieces to the serving plate. Top with a little more sweet chile sauce and the leftover scallion. Serve immediately.

Familiar with Chinese egg tofu? What do you do with it? Or, how have you had it served?

Posted in Asian Tofu, Recipes: All, Recipes: Appetizer and Snack, Recipes: Chinese, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Poultry and Eggs, Recipes: Tofu, Recipes: Vegetarian | Permalink

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Comments

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Looks wonderful! Haven't noticed egg tofu in the markets herer near Washington, DC but I'll be on the lookout now. Thanks!

Posted by:Debra Hartmann |January 03, 2012 at 03:03 AM

Happy New Year! Nice to see you back. I've never had egg tofu, but I need to try it now and will look for it in my Asian market here in the Boston area.

Posted by:Laura |January 03, 2012 at 03:57 AM

Wow nice and looks very tasty. You bring water on my tongue.

Posted by:super sale |January 03, 2012 at 06:58 AM

Happy 2012! Hope you had a great holiday season.

Posted by:Andrea Nguyen |January 03, 2012 at 09:19 AM

This looked so good that I went straight to New May Wah on Clement Street (I'm in San Francisco) and picked up three packages. I too have never heard of egg tofu, and I'm thankful that I could show your picture on my phone of the package to the store employees because I don't speak Chinese. I'm making this tonight --can't wait!

Posted by:Sun |January 03, 2012 at 11:50 AM

Love tofu, and really love the egg tofu. Thanks for sharing this - it will be on my "try it out" list! Our go-to restaurant here in the northwest steams it with soy-based sauce, chopped up gai lan stems and char siu bits. Those are extras, we love the egg tofu, and usually order for each family dinner.

Posted by:wenders |January 03, 2012 at 11:55 AM

We like to do something similar with the egg tofu "scallops" and just top it with sauteed garlic.

Here's something more fancy that we did with the egg tofu: steamed and topped with ground pork and shrimp:

http://www.houseofannie.com/steamed-egg-tofu-ground-pork-shrimp/

Posted by:Nate @ House of Annie |January 03, 2012 at 04:36 PM

This is so interesting...never seen the product, but what a good way to make "mock" scallops!

Posted by:Amy |January 03, 2012 at 07:31 PM

Never seen this! I will have to check out 99R to see if they have it.

Posted by:Diane |January 05, 2012 at 10:29 AM

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Draeger’s San Mateo, CA

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