Oh hey, day two and I already screwed up NaBloPoMo. I'm not surprised, as I didn't have high aspirations for this, but I wanted to come here and use the blog as I originally intended. At first, it was just an attempt to log what I'd been making as I taught myself how to cook. We just had stir-fry and I'm getting closer to a stir-fry sauce that I can reliably make and really like. Recipe and notes below:
1 T olive oil
1/2 large-ish lobe shallot, finely diced
6ish cloves garlic, crushed
2 t sambal
1.5 t honey
1 t powdered ginger
6 T soy sauce
5 T rice wine vinegar
kosher salt
Place a small sauce pan over medium heat. Add in olive oil when hot and saute shallots with a pinch of salt until soft and translucent. Add in garlic and stir until fragrant. Add sambal + honey and stir all to incorporate. Add in soy sauce and vinegar and bring to a boil and then turn off the heat.
You can reduce the sauce to get it thicker, but I really like sauce-drenched rice, so I didn't really reduce it. In the future, I may try it with fresh ginger (~1-2 T finely minced) and add that in with the shallot and perhaps a drizzle of sesame oil in at the end off heat. This was highly adapted from a recipe that appeared in the Penzeys Spices catalog.
Ordinarily, I would wait until I've perfected this and have a highly photogenic meal in which to document. That may happen, but Ramona actually grabbed the catalog, ripped a bunch of pages out, and drooled all over it. Suffice it to say, I'm going to throw this out, but I wanted to document it because I wrote my crib notes on the catalog.
Ahh. Such is the life of a cooking parent.
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