Hey, there lovelies! I know, I know, it’s been a long time since I wrote another recipe or even a blogpost.
I have been very busy lately with LOADS of things. My school work has kept me busy ( I went back to school to take Holistic Nutrition) plus I have been writing my next book and then my kids of course, always come first in priority. But, that’s all sorted out now, and I have started posting again. Yayyerrss.
At first I thought, what should I start with? You know that state of being in anxiety and forever overwhelmed? Haha, you get it, right? So let’s start with a simple recipe where it will be hard to get it wrong! Besides, the Asian side in me, has been screaming for some hot and spicy sauces lately, and so I present to you, the famous SRIRACHA!! *confetti* *fireworks*
SRIRACHA comes from Thailand. Although lately, it has begun to get more and more famous worldwide, resulting in more and more companies producing bottled SRIRACHA in supermarkets.
Some people know SRIRACHA as the rooster sauce. Basically, it’s just a simple chilli sauce that you can make a HEALTHIER VERSION of at home! Ready? Here watch this little video I made with my good friends who are good eaters too, like moi! Ha ha!
Did you like that video? Did it make you want to know more?
Okay, I’ll stop my chatterbox chit chat and give you the recipe now. 😀 😀
SRIRACHA MADE EASY AND HEALTHY
500gr red chilli (actually jalapeños work the best, I think) or 1 pound chilli, stems off
8 garlic cloves, peeled
6 Tablespoons coconut sugar
1/2 Tablespoon seasalt
3 Tablespoons Rice Vinegar (or White Vinegar)
1/2 teaspoon Xanthan Gum (optional)
1. Put chilli, garlic and sugar in a Food Processor (FP) and process until you get an almost smooth texture.
2. next add in the salt, process, and then pour into a clean jar, cover (not too tight, just enough) and let sit in a dry space, avoid direct light.
3. Each day check your jar for any activities of fermentation, so open the jar once a day and stir with a spoon, cover jar again (not too tight) and put back in the same dry space, avoiding direct light
4.On day 3, usually you will see some bubbles forming, this is a sign that fermentation has started to occur. GOOD SIGN :)) Keep stirring gently ONCE A DAY.
5. On day 5, usually I stop fermentation. If you live in a colder climate, it may take a little longer, maybe up to 8 days, so check frequently. Pour contents of jar into a blender with vinegar and blend until smooth. Test taste and adjust salt accordingly, if needed only.
**Here is where you can use a little bit of xanthan gum should you choose to. For me, it’s usually enough without the xantham gum, but I find that people who want a thicker consistency like it with a little bit of Xanthan gum.
6. Usually, the SRIRACHA is ready to be enjoyed as is. Transfer into a clean jar and refrigerate. It can keep for 3-4 months.
After step #5 , take 2 cloves of garlic, wrap in aluminium foil and roast in oven for 20-25 minutes on 170 celcius or around 300 Farenheit,. Once garlic is done, pop into blender with SRIRACHA and blend till smooth. Pour the blended SRIRACHA into a pot (pan), keep pushing through so you get a smoother consistency, start heating the pot of Sriracha. keep stirring, until consistency thickens, turn off heat.
Let SRIRACHA cool, then transfer into clean jar, keep in refrigerator. It can keep up to 3-4 months.
I really hope you try this and see how you like it. Use your sense of smell and be sensitive when it comes to food making. Sniff and smell to see if your SRIRACHA ferments or goes bad. You do not want it to go bad.
I trust you.You will not let it go bad.
What I like to do when making food is, making a connection to the food I make. Putting in good intentions. I like to talk to my food while preparing them. I usually say things like; “ Hey, hi there, thanks for coming all the way from the farm to my place. I’m going to make you taste delicious and stay nutritious for my family and friends and me”
Here’s a longer version of the video on my YOUTUBE channel
Alright, people…. START YOUR SRIRACHA today!