Spicy Umami Ketchup Recipe

Spicy Umami Ketchup Recipe - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World Kitchen Home Asian Dumplings Asian TofuRecipe IndexEventsFav SitesAbout MePermission+Credit Welcome! Join me to explore, create, and contribute to the culinary traditions of Asia.

Andrea Nguyen
Author & Teacher
Send a message

My Books + App
Book trailer, info on ebook w/ video, sample content
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Details on eBooklet, how & where to buy
* * *

BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Info on e-book w/ videos!
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

The mobile app is here!
BUY NOW @ iTunes store

« The Adobo Road Cookbook Winners |Main| Smart Cheater’s Barbecue Ribs »

July 02, 2013Spicy Umami Ketchup Recipe
If you’re into ketchup ortinkering with homemade condiments, try this umami-laden ketchup. I came upwith the recipe several years ago and my husband reminded me about it lastweek, when we were eating the Filipino spicy banana ketchup. “Ketchuporiginated in Asia so what’s the big deal about making it from bananas? Youmade that one with fish sauce,” he said.

Oh, right. Western ketchupborrows its name from the Amoy Chinese (Hokkien/Fujian) term ketsiap, which means fermented fishsauce and is related to the Malay term kechap(now written as kecap, i.e., delectablekecap manis sweet soy sauce). Theword and sauce was transported to Europe by Dutch traders, and over time, theoriginal Asian condiment became transformed into many kinds of ketchup. I’veread about mushroom and walnut-based ketchups but it’s the tomato version thatreigns supreme on our modern tables.

So here’s a terrifictomato-based ketchup that’s loaded with umami from different directions – fish sauce,soy sauce, and shrimp sauce (mam tom/mamruoc). The shrimp sauce lends an extra edge and depth. Yes it’s stinky andweird looking being purple and toothpaste-like but it’s a fabulous Vietnamese stealth seasoning to master. Shallot adds depth too.

For the canned tomato, use a brand that actually tasteslike ripe tomatoes. My current favorite brand is  Muir Glen organic. If you use peeled cannedtomatoes, puree it first in a blender and add 1 to 2 tablespoons of tomatopaste to thicken. Ripe fresh tomato can be used too with the paste but it maynot have the same thickness.

Compared to store bought, this homemade ketchup islighter in color (think brick red instead of deep red), mainly because thesautéed shallot lightens the results. This is a fun recipe to play with and addto your summer menus.

RECIPE

Spicy Umami Ketchup

Yield: about 2 2/3cups

Ingredients:

3 tablespoons canola oil1/3 pound (150 g) shallots, chopped2 large moderately hot chiles, such as Fresno1 tablespoon fish sauce1 tablespoon light (regular) soy sauce1 1/2 teaspoons dark soy sauce1 to 1 1/2 teaspoons fine shrimp sauce (use lesser amount if  you're new to this condiment)3/4 teaspoon saltA 28-ounce (840 g) can ground peeled tomatoes(about 3 cups)     1/2 cup (120 ml) unseasoned rice vinegar3 1/2 ounces (115 g) palm sugar, chopped, orlight brown sugar

Instructions:

Heat the oil in large saucepan over medium heat.Add the shallot and cook, stirring frequently, until soft, about 6 minutes. Addthe chiles and cook for another minute, until slightly soft and aromatic. Addthe fish sauce, both kinds of soy sauce, shrimp sauce, and salt. Let thingsbubble for 1 to 2 minutes to concentrate the flavor.Add the tomato, vinegar, and sugar. Simmer for45 to 60 minutes, stirring occasionally, until the mixture has thickened andhas reduced by nearly half. Remove from the heat and cool for 20 minutes.Puree in a blender until smooth. Taste andadjust the flavor as needed. Transfer to a jar and set aside, uncovered, tocool to room temperature. Cap and chill before using. You can probably storefor up 2 months in the refrigerator.

Related posts:

Spicy Banana Ketchup RecipeFine shrimp sauce (mam tom) primerPosted in Asian Food Culture, Asian Ingredients, Recipes: All, Recipes: Basic Sauces, Stocks and Garnishes, Recipes: Chile Sauce, Recipes: Dipping Sauces, Recipes: Gluten-Free Adaptable | Permalink

| | |

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341ef22f53ef0191040be8bc970c

Listed below are links to weblogs that reference Spicy Umami Ketchup Recipe:

Comments Spicy Umami Ketchup Recipe
If you’re into ketchup ortinkering with homemade condiments, try this umami-laden ketchup. I came upwith the recipe several years ago and my husband reminded me about it lastweek, when we were eating the Filipino spicy banana ketchup. “Ketchuporiginated in Asia so what’s the big deal about making it from bananas? Youmade that one with fish sauce,” he said.

Oh, right. Western ketchupborrows its name from the Amoy Chinese (Hokkien/Fujian) term ketsiap, which means fermented fishsauce and is related to the Malay term kechap(now written as kecap, i.e., delectablekecap manis sweet soy sauce). Theword and sauce was transported to Europe by Dutch traders, and over time, theoriginal Asian condiment became transformed into many kinds of ketchup. I’veread about mushroom and walnut-based ketchups but it’s the tomato version thatreigns supreme on our modern tables.

Stay Connected                    Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel

"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe

Book info, reviews, radio & TV . . .Classes & EventsFood Mafia Tweet-Up
Wed, Jul 10, 5-6pm PST / 7-8pm CST
Asian eats & where to find them! Join me on Twitter and weigh in.

Dumpling Demo & Signing, Menlo Park, CA
Sat, Aug 3, 11am

Hands-on @SFCooking, San Francisco
Sat, Aug 17, 11am-4pm: Asian Dumplings (waitlist)

Hands-on @loveapplefarms, Santa Cruz
Sun, Oct 6, 12-4pm, Asian Dumplings
Sat, Oct 26, 12-4pm, Into the Vietnamese Kitchen

new TWTR.Widget({ version: 2, type: 'profile', rpp: 3, interval: 30000, width: 'auto', height: 300, theme: { shell: { background: '#8f1414', color: '#ffffff' }, tweets: { background: '#ffffff', color: '#756875', links: '#8f1414' } }, features: { scrollbar: false, loop: false, live: false, behavior: 'all' }}).render().setUser('aqnguyen').start();Recent PostsSmart Cheater’s Barbecue RibsSpicy Umami Ketchup RecipeThe Adobo Road Cookbook WinnersSpicy Banana Ketchup RecipeThe Adobo Road Filipino Cookbook Giveaway!Small Space Gardening IdeasSeared Snap Peas, Eggplant and Fermented Tofu RecipeGrow Your Own: Asian Gardening Tips from My FatherFavorite Ways to Keep Garden Pests at BayFinding Asian Herbs and Vegetables for Your GardenCopyright 2002-2013 by Andrea Nguyen | Privacy Policy

var skimlinks_pub_id="52977X1286281"; var noskimwords=true; document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2013/07/spicy-umami-ketchup-recipe.html", c5: "", c6: "", c15: ""});

View the original article here

Umami Turkey Rosemary Burgers with Avocado

It’s been almost 3 years since we last posted our favorite family burger recipe, Ultimate Umami Hamburgers. Our “secret” ingredient of adding fish sauce isn’t so secret anymore and it we’re so grateful that over the years, everyone was extremely open to heightening the umami factor in their burgers. It brings us great joy and pride to know that so many of you are grilling for extra flavor!

Fear of fish sauce is still prevalent in many home cooks and without a doubt, we completely understand your cautious curiosity. Fish sauce is pungent and for many of you, it’s on the verge of stink. But once you can get past the aroma and appreciate the value of added umami flavor that fish sauce adds, you’ll be a converted addict sooner than you realize.

It is almost magical when cooked with. Its own fishiness disappearing and in its place the dish’s flavor is mysteriously enhanced and a new depth of flavor emerges.

Turkey, particularly the white meat, was always too dry and bland for us. Though we’d enjoy it occasionally in a turkey bacon sandwich (bacon always makes everything better), the meat alone was never something we’d ever consider as a burger. But over the last year, we were enjoying turkey more in different applications and thought about making turkey burgers better and more flavorful by adding fish sauce.

Again, fish sauce comes to the rescue in this turkey burger! Of course, if you grill with white turkey meat, you’ll get a drier burger. But when made with dark turkey meat in combination with the fish sauce, what you get is a fantastically deep, flavorful and moist burger.

With the added brightness of minced rosemary and creamy slices of avocado, this turkey burger is worth being proud of at the grill.

Like the many of the commenters mentioned in our ultimate umami hamburger post, no one noticed a fishy-sauce flavor in the burgers at all. But what everyone did taste was a meatier tasting burger that was fantastic. The fish sauce adds an depth of flavor which makes the burgers quite delectable. Many commenting that their families declared them the best burgers ever.

As the weather warms up and bbq season arrives, we’re hoping that you’ll try adding that extra special touch of fish sauce in all your burgers!

Go Fish Sauce!

diane and todd

Yield: 4-6 Servings

Total Time: 15 minutes

The type of turkey meat you get makes all of the difference between a dry turkey burger and a moist one. We are going for best flavor and texture, so we look for the meat which has either been ground from the dark meat is is labeled as 85/15 (up to 15% fat). The leaner the ground turkey meat, the drier the patties get.

2 lbs. Ground Turkey1 1/2 T finely chopped fresh Rosemary2 T Fish Sauce2 t Sugarfresh cracked Black Pepper to tasteoil for brushing patties and buns *See Note 1AvocadoHamburger BunsFavored CondimentsIn a medium bowl gently combine turkey, rosemary, fish sauce, sugar, and black pepper (try not to over mix the meat). Form into patties.Heat grill or pan over medium high heat. Brush insides of buns and both sides of patties with oil (if grilling, brush grill grates as well).  Cook each side for approx. 4 minutes or until cooked through *see Note 2 (time will depend on patty thickness and cooking heat).Open buns and place inside face down on grill or pan and cook until lightly browned (usually cooks within a minute).Assemble with avocado and toppings of choice. Serve and eat immediately.

Note 1: We love using oil sprayers in the kitchen. You can use which ever oil you prefer and it gives you a quick, light, even coat of oil.
Note 2: To test doneness, we'll use the push test. Gently push on the patty's center to feel how much give or bounce it has. The firmer it is the more the meat is cooked. After a little experience, you'll quickly be able to tell when the patties are cooked to your preferred doneness. If you are unsure at first, slice into the center of a patty to check how doneness.

View the original article here

Two (2) Zojirushi Umami Micom Rice Cooker Giveaway

To celebrate the official launch of my cookbook, I have lined up many fabulous prizes and giveaways. I am giving away two (2) Zojirushi Umami® Micom Rice Cooker and Warmer, sponsored by my dear friends at Zojirushi. The retail value of each rice cooker is $234.99.

The Umami® Micom Rice Cooker & Warmer comes with Zojirushi’s exclusive Umami setting that soaks and steams the rice longer for enhanced flavor. It also has a Slow Cook function that allows the rice cooker to work like a slow cooker.

Model No. NS-YAC10 Capacity5.5 cups /1.0 literDimensions (W x D x H)10-1/8 x 15 x 9-1/4 Electrical Rating120 volts/610 wattsColor: Pearl WhiteMicro computerized Fuzzy logic technologyZojirushi’s exclusive Umami setting soaks and steams rice longer for enhanced flavorVersatile slow cook function to cook soups and other menusAutomatic keep warm, extended keep warm and reheating cycleSpherical inner cooking pan and heating systemDelay timer (2 settings)Menu settings include: white, umami, mixed, sushi, porridge, sweet, brown, GABA brown, rinse-free, quick cooking and slow cookcETLus listed

To enter to win, just leave a comment below.

To maximize your odds of winning, you can leave a comment every day (one comment per day strictly enforced), plus the bonus entries below:

Five (5) Bonus Entries:

Like Rasa Malaysia on Facebook. Leave 1 extra comment for this.Follow Rasa Malaysia on Twitter. Leave 1 extra comment for this.Join Rasa Malaysia email subscription. Leave 1 extra comment for this.Tweet the giveaway on Twitter. Leave 1 extra comment for this.Share the giveaway on Facebook. Leave 1 extra comment for this.

This giveaway opens to US residents only and closes on Oct 16, 11:59 pm PST. Winners will be randomly selected and contacted on Oct 17, 2011. Good luck!

The prizes are proudly sponsored by Zojirushi.

OTHER COOL GIVEAWAYS:

5 signed copies of EASY CHINESE RECIPES and here (hosted by My Cooking Hut).

ManPans 10? Stir Fry Wok and Steamer Set.

ShowShanti Chinese Apron Giveaway

View the original article here