Cooking with AH2: Preserves

Just to second what Glaucus says, as long as you make sure the container is airtight and is sterilized thoroughly and the sauces are prepared in a relatively clean environment if they aren't being cooked then there's no reason the sauces won't last a year.
I bleached (couldn't find my VWP) and throughly rinsed my container as well as the blender so I should be OK I hope.

Frenchy, just get down to Tesco and get the ingredients. As long as you have a blender then you can make this really quickly. I went home last night, put a pizza in the oven and by the time that was done I had pretty much made the sauce. The only time consuming bit (at least in Tuk Trey) is the peeling of the garlic. I had bought cheap garlic so the cloves were tiny.
 
Ahleckz said:
Just to second what Glaucus says, as long as you make sure the container is airtight and is sterilized thoroughly and the sauces are prepared in a relatively clean environment if they aren't being cooked then there's no reason the sauces won't last a year.
I bleached (couldn't find my VWP) and throughly rinsed my container as well as the blender so I should be OK I hope.

Frenchy, just get down to Tesco and get the ingredients. As long as you have a blender then you can make this really quickly. I went home last night, put a pizza in the oven and by the time that was done I had pretty much made the sauce. The only time consuming bit (at least in Tuk Trey) is the peeling of the garlic. I had bought cheap garlic so the cloves were tiny.
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Yeah, I don't imagine it'd be that hard to pick things up and get these made. I was purely being extremely lazy :p
 
I used the Tuk Trey in a prawn stir fry this evening. It worked pretty well, though the sauce is definitely missing *something*. Not sure what...
 
Ahleckz said:
I used the Tuk Trey in a prawn stir fry this evening. It worked pretty well, though the sauce is definitely missing *something*. Not sure what...
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Looking at the recipe I'd imagine it would benefit from being either more acidic or sweeter (or both). I was thinking of substituting coconut for the peanuts and/or adding a little vinegar. Not traditional but would be nice I'd have thought.
 
I have some mesquite smoke flavouring in the cupboard and a jar of honey, then I also love BBQ sauce, gonna have to nock a sauce up last time I used dark molasses suger stuff and I think it spoil the sauce.
 
:( the nam Prik Pao has set solid, the coconut oil I had came solid, I assumed the added ingredients would stop it setting. I therefore can only assume there's other types of coconut oil out there that stays liquid at room temperature. Still doesn't take much to liquefy it, had some in a stirfy tonight.


Kanifee said:
I have some mesquite smoke flavouring in the cupboard and a jar of honey, then I also love BBQ sauce, gonna have to nock a sauce up last time I used dark molasses suger stuff and I think it spoil the sauce.
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Sounds great do share recipe.
 
I know some asking how long stuff lasts, well I just opened up a bottle of the Tuk Trey and used it in a stir fry and its all gooooooddddd, in fact I forgot how nice it was as I've been using the nam prik pao but only have a couple of tablespoons off that left. So 13months old and still fine,that's not even stored, that's just the bottles left on the worktop.
 
Glaucus said:
I know some asking how long stuff lasts, well I just opened up a bottle of the Tuk Trey and used it in a stir fry and its all gooooooddddd, in fact I forgot how nice it was as I've been using the nam prik pao but only have a couple of tablespoons off that left. So 13months old and still fine,that's not even stored, that's just the bottles left on the worktop.
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That's really useful to know, cheers :)

Having seen actual 'proof' that it lasts tempts me to try my hand at making some more. I may wait for my chilli harvest to come in though.
 
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