Chilli Ginger Sauce Food

CHILLI GINGER SAUCE

Steps:

• Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
• Remove from the heat and allow to cool.
• Transfer to a food processor or a blender and process to a puree. Keeps for many weeks if stored in an airtight container in the fridge.
• Can be used as an ingredient in recipes or as a condiment.

GINGER-CHILI DIPPING SAUCE

Steps:

• Mix all ingredients in small bowl.
• Can be made 2 days ahead; cover; refrigerate.

CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE

Steps:

• To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
• Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
• Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
• Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE

Steps:

• Cut each chicken breast in half crosswise and season with salt and pepper.
• Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
• Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
• In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
• When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.

SALMON WITH CHILLI GINGER SAUCE

Steps:

• Put the ginger balls on a board and slice them thinly. Pile up the slices from each ball and cut through them to make thin matchstick strips. Put these in a bowl that's large enough to hold the salmon and add 2tbsp of the stem ginger syrup from the jar. Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli.
• Put the salmon in the bowl with marinade. Season with lots of ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.
• Preheat the oven to 220C/Fan 200C/Gas 7. Line a small baking tray with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down. Season with more ground black pepper. Bake for 12-15 minutes, depending on the thickness of the salmon.
• While the salmon is cooking, prepare the sauce. Pour the marinade into a small non-stick saucepan and bring to the boil. Cook for 6 minutes or until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely.
• Put the salmon fillets on warmed plates, carefully lifting off the skin as you go. Spoon the hot sauce over the salmon and serve with a small portion of rice or new potatoes and some steamed or stir-fried vegetables.

OYSTERS WITH CHILLI & GINGER DRESSING

Steps:

• Shuck your oysters if not already prepared. Watch our video guide.
• To make the sauce, mix all the ingredients together in a small bowl. Drizzle the sauce over the oysters, then sprinkle with chopped chives and serve straight away.

SWEET CHILLI SAUCE

Steps:

• Place all ingredients in a large pot.
• Simmer for 40 minutes.
• Allow to cool.
• Puree.
• Store in sterilised jars.

SWEET CHILLI & GINGER SAUCE

Steps:

• Add a splash of oil to a saucepan. Throw in the red peppers and roast for a few minutes.
• Add the rest of ingredients to the saucepan. Cook on low heat for 10minutes until the ingredients soften.
• Place everything in a food processor and blend until smooth. If needed, season with salt

HOMEMADE SINGAPORE CHILLI SAUCE

Steps:

• Grind chillies, shallots, garlic and ginger till semi-fine.
• Put paste into a bowl and add boiling chicken stock.
• Stir well before adding lemon juice, vinegar, sugar and salt.
• Leave it for at least 1 hour to pickle before serving.