Cooking with AH2: Preserves

Well made some more today and plan to make some more tomorrow.

Tuk Trey
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32 cloves garlic
24 red chilies
24 tsp ground peanuts
Juice of 8 large lime,
32 Tbsp fish sauce
16 tsp sugar
32 Tbsp water

Oops just realised I forgot to add water, still it tastes nice, very hot though. Probably why it's so thick.
I left the seeds in. Added fair bit more sugar and it's very garlicky. Next batch I'll try less garlic.

Just blend/mix together. You could finely dice, but why bother.
For the peanut paste, I just got roast salted peanuts, as they are cheap. And washed the salt off and blended them up. They're far cheaper than the whole food plain peanuts.

I'm not sure on preserving stuff like this, so I did my usual oven trick. So it has had some cooking, which it's not meant to.
 
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Looks tasty, cheers for the clarification. I'll give it a go, maybe tonight! I've got lots of empty coffee jars that need refilling with something.

As for the oven thing to clean them, I'd just give them a good fairy liquid wash, rinse and then get some VWP in there.
 
Couple of basic and stupid questions....

1) Sweating the onions down, how'd you not burn them xD? Low heat, or small amounts of water or something to start off with?
2) Also, sterilising used jars/preserving the sauce? Methods etc...? Been considering making some Sweet and Sour, but need to work out how to sterilise old jars, and make sure the sauce itself keeps...

kd
 
Onions, just keep on a low heat and stir often. Needs a reasonable amount of oil.

Sterilising jars, can either buy steriliser or.
1) fill with an inch of water and microwave for ~5mins
2) fill with a bit of water and place in oven for a while
3) submerge in pan filled with water and boil for 5 mins. (easiest if you don't have sterilisers)


As for keeping the sauce, fill jars, put lid on loosely, put in roasting trey with a bit of water and place in a low oven for about 30 mins. When you take it out, tighten lids up immediately and once it cools it should pull the lid in.
 
Yea, you want a medium low heat. Add a teaspoon or two of oil into a pan and let it heat up. Dice the onions uniformally, a uniform size will ensure they all cook the same. Tip them into the heated pan and add a pinch of salt. You should have it at a gentle sizzle, you don't want to colour the onions. Stir it a lot. It should take about 7 minutes or so and then they are done.
I would use VWP, it's a sterilizer that a lot of home brewers use. Put the jars in the oven at 160 for 30 minutes or so should do the job nicely as well. You can use bleach as well but make sure that you rinse it very well afterwards.
The sauce will keep due to the sugar and the acid in the sauce. They are both very good natural preservatives.

Beaten. :(
 
Glaucus, I have the ingredients! Do you have any tips, or anything you'd do different before I begin?

I just halved your quantities, I got a huge bottle of fish sauce. Have to find more recipes calling for it.
 
Put less garlic in to begin with (mine where big cloves though). But really, it's one of those recipes you change to your tastes. Want it hotter - more chili, want it sweater - more sugar, saltier - more fish sauce and so on.
 
Oooh, it's fairly hot eh? I used a packet of Tesco 'hot chilli', had a naga in there.

I haven't put any water in mine, as it's quite thin. How thick should it be?
 
Ahleckz said:
Oooh, it's fairly hot eh? I used a packet of Tesco 'hot chilli', had a naga in there.

I haven't put any water in mine, as it's quite thin. How thick should it be?
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It's a dipping sauce, so fairly thin. Think kind of Thai/east Asia dipping sauce thickness.

Yeah a naga would certainly pep it up even more.

Oh and if your looking for something to do with it, see the show off your dish post.

Making Nam Prik Pao which is an even hotter oil based sauce. Excited about this one, looks right up my street.

Just hope I get more naga morichas this year, only got 1 last year of my plant. Pain to fertilise the flowers. Naga jam, sounds good to me.
 
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I'm going to add a touch more sugar to it, it's nice but not terrific. Though I suspect it'll be a lot nicer after 24 hours. I'm not going to bother with any water either I don't think. I'll have a look at that.
 
Glaucus said:
Well made some more today and plan to make some more tomorrow.

Tuk Trey
*snip*
32 cloves garlic
24 red chilies
24 tsp ground peanuts
Juice of 8 large lime,
32 Tbsp fish sauce
16 tsp sugar
32 Tbsp water

Oops just realised I forgot to add water, still it tastes nice, very hot though. Probably why it's so thick.
I left the seeds in. Added fair bit more sugar and it's very garlicky. Next batch I'll try less garlic.

Just blend/mix together. You could finely dice, but why bother.
For the peanut paste, I just got roast salted peanuts, as they are cheap. And washed the salt off and blended them up. They're far cheaper than the whole food plain peanuts.

I'm not sure on preserving stuff like this, so I did my usual oven trick. So it has had some cooking, which it's not meant to.
Click to expand...

This sounds really interesting. Like a thai style peri peri marinade. Will have to make it soon I think.
 
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I did triple recipe
  • Makes a small jar of Nam Prik Pao - about 1/2 cup (a little goes a long way!)
  • 1/4 cup canola or coconut oil, plus a little more to finish (or light vegetable oil of your choice)
  • 4 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • dried whole OR crushed red chilies, ground to make 3 Tbsp. powder (*If you have a sensitive stomach, use cayene pepper)
  • 1/2 to 1 tsp. shrimp paste (available in jars at Asian stores)
  • 2 Tbsp. fish sauce
  • 2-3 Tbsp. palm or brown sugar, or more to taste
  • 1/2 to 1 tsp. tamarind paste (available at Asian or Indian food stores)
  • 1+1/2 Tbsp. lime juice
  • 2 Tbsp. water

  • Preparation Tips: Although traditionally the shallots and garlic are finely chopped by hand, you can also use a food processor for this task. Just be sure not to over-process, or you will end up with a mushy mess. What you want are individual-looking pieces of shallot and garlic.
  • If Using Whole Dried Chilies: simply place them in a coffee grinder (or food processor) and blitz until you get a powdery consistency.
    Heat oil in a small frying pan over medium-high heat. Add the chopped shallots and garlic, frying until they turn a very light golden brown and slightly crispy (2-3 minutes). Tip: try not to over-brown the garlic, or it will turn bitter.
  • Remove garlic and shallots with a slotted spoon from the oil and set in a bowl to cool. Leave remaining oil in the pan.
  • Using a pestle & mortar OR food processor/mini-chopper, combine the prepared chili with the shrimp paste, fish sauce, sugar, tamarind, lime, and water. Also add the fried garlic and shallots.
  • Pound or process all together to form a thick paste. Return this paste to your frying pan and stir it into the oil over low heat, gently simmering until you get a fairly even consistency. Adjust the consistency by adding a little more water if you find it too thick, or more oil if you prefer a "shinier" sauce.
  • Adjust the taste, adding more fish sauce if you'd like it saltier, or more sugar if you'd like it sweeter (I usually end up adding another 1/2 Tbsp. of fish sauce and another Tbsp. of brown sugar to mine).
  • Nam Prik Pao will keep for several months stored in a covered jar in your refrigerator. Use your Nam Prik Pao as an addition to Thai soups, or added as a flavor booster to Thai stir-fries and curry sauces. Also wonderful when stir-fried with seafood, or as an accompaniment to noodles. Enjoy!
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Which of the two do you prefer?

It's madness seeing two quite Thai styled recipes but no mention of lemongrass anywhere!
 
Nam Prik pao, it has that more usual cooked type style to it. But it's essential chilli oil but very flavoursome and strong puncher not just in spice but flavour as well.
Not sure it would work as well as the tuk trey for a noodle based dressing like I did last night.
 
It does sound quite nice, I'm not going to make it (budgeting, and don't want to buy another bunch of ingredients) though. Think it'll be better as a flavour addition to a soup or the like rather than a sauce by it self.

I'm looking forward to getting home and trying the Tuk Trey though and seeing if it's changed taste at all. Think I'll try it out as a fish marinade tomorrow night.
 
Several months to a year or longer.
Depends on ingredients and sterilising technique.

Yeh budget things a pain, I hate it. I should be doing that as well. Tempted to do a honey based BBQ sauce tomorrow but not sure I should be spending.
 
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