sauce

Fjord Trout with Japanese Mushroom Black Pepper Sauce
Credit: telegraph.co.uk Fjord Trout is here to make your Chinese New Year even better! Fish and prosperity are two things that you can connect to Chinese New Year celebrations, especially the feast on the eve. The reason fish is often a mandatory dish served is because fish represents abundance. It is also believed that eating fish will make your wishes come true! Therefore, what better dish to share with you than this delicious Fjord Trout recipe paired with Japanese black mushroom sauce, courtesy of the Norwegian Seafood Council.   Fjord Trout vs Salmon Besides salmon, another favourite among quality fish lovers is the Fjord trout. At a glance, you might not really see the difference between trout and salmon. Most Malaysians may often mistake one fish for the other due to very little information that is shared or given in the small placket card provided by shops. Well, trout is smaller and has a fatter belly compared to salmon. In terms of colour, its flesh is a brighter orange than that of the salmon. There is also a slight difference in taste. If you’re not particularly fond of the strong salmon flavour but enjoy the texture, you can definitely give trout a chance. It has a milder taste than that of the bold salmon. If you want to know more about trout vs salmon, especially the ones brought all the way from Norway, check out https://en.seafood.no/ for more information. Chinese New Year Feast Awaits With Chinese New Year celebrations just a few days away, preparations for the grand feast on the eve must be in full swing by now. By ‘full swing’, we mean you have the menu all planned out, ingredients bought and stored fresh til the minute you are going to cook them. But, let’s just say, there is a possibility you are not at all prepared and like to leave things, like planning on what to eat and cook, to the very last minute. Well, you’re in luck because we have this special Chinese New Year recipe for you!   Ingredients 2 whole fillets of Fjord Trout top loin 2 packets of shimeiji mushroom 2 tablespoons of Lee Kum Kee black pepper sauce 1 green bell pepper, diced 5 cloves of garlic, chopped 100g of ginger, chopped 300ml chicken stock Salt, pepper and sugar to taste   Method Salt the trout and let it marinate for 20 minutes. Then, wash the salt from the fillet and dab the fish dry with some paper towels. Wrap the trout loin tightly with a parchment paper or aluminium foil. Bake the fish in the oven at 41 degrees Celsius for one hour and 30 minutes (1.5 hours). Once done, remove and allow to cool in fridge. In a pan, sweat the chopped garlic and ginger. Then, add in the mushrooms and diced green peppers. Stir fry them together. Add in the black pepper sauce, stock and adjust the seasoning according to taste. Cut the trout to portions and place on a plate. Pour the sauce over the fish and garnish it with some chopped spring onions or coriander.   Tempt Us with Your Pictures Do not forget to put the hashtags #butterkicap and #norwegianseafoodcouncil and #fjordtrout when sharing the tempting pictures on social media. Better yet, share this wonderful Chinese new year recipe with family and friends to spread the prosperity around! This dish not your cup of tea? It’s okay! For those who are more of a salmon fan, try out these three salmon recipes by the Norwegian Seafood Council; Slow-Cooked Norwegian Salmon, Steamed Salmon Head and Deep-Fried Salmon Cubes. Don’t they sound tempting? Happy Chinese New Year everyone and may your wishes come true!   The post Fjord Trout with Japanese Mushroom Black Pepper Sauce appeared first on Butterkicap. [...]
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Norwegian Fjord Trout with Japanese Mushroom Black Pepper Sauce Recipe
Credit: telegraph.co.uk Fjord Trout is here to make your Chinese New Year even better! Fish and prosperity are two things that you can connect to Chinese New Year celebrations especially the feast on the eve. Therefore, we feel we should share with you this delicious Fjord Trout dish, courtesy of the Norwegian Seafood Council.   Fjord Trout vs Salmon Besides salmon, another favourite among quality fish lovers is the Fjord trout. In a glance, you cannot really see the difference between trout and salmon. Trout is smaller and has a fatter belly compared to salmon.Besides, its flesh is of a brighter orange that the salmon. Most Malaysians are always mistaken the trout for the other due to little information that has been shared or given in the small plackett card provided by shops. If you want to know more about trout and salmon, especially the ones brought all the way from Norway, check out https://en.seafood.no/ for more information. Chinese New Year Feast Awaits With Chinese New Year celebrations just a few days away, preparations for the grand feast on the eve must be in full swing by now. By ‘full swing’, we mean you have the menu all planned out, ingredients bought and stored fresh til the minute you are going to cook them. But, let’s just say, there is a possibility you are not at all prepared and like to leave things, like planning on what to eat at the last minute, you’re in luck because we have this special Chinese New Year recipe for you!   Ingredients 2 whole fillets of Fjord Trout top loin 2 packets of shimeiji mushroom 2 tablespoons of Lee Kum Kee black pepper sauce 1 green bell pepper, diced 5 cloves of garlic, chopped 100g of ginger, chopped 300ml chicken stock salt/pepper/sugar to taste   Method Salt the trout for 20 minutes and wash the salt from the fillet. Dab the fish dry with some paper towels. Wrap the trout loin tighlyt with a cling film. Bake the fish in the oven at 41 degrees Celcious for 1.5 hours. Once done, remove and allow to cool in fridge. In a pan, sweat the chopped garlic and ginger. Then, add in the mushrooms and diced green peppers. Sitr fry them together. Add in the black pepper sauce, stock and adjust the seasoning according to taste. Cut the trout to portions and place on a plate. Pour the sauce over the fish and garnish it with some chopped spring onions or coriander.   Tempt Us with Your Pictures Do not forget to put the hashtags #butterkicap and #norwegianseafoodcouncil and #fjordtrout when sharing the tempting pictures on social media. Better yet, share this wonderful chinese new year recipe with family and friends to spread the prosperity around! Not your cup of tea? It’s okay! If you are more of a salmon fan, try out these three salmon recipes by the Norwegian Seafood Council; Slow-Cooked Norwegian Salmon, Steamed Salmon Head and Deep-Fried Salmon Cubes.   The post Norwegian Fjord Trout with Japanese Mushroom Black Pepper Sauce Recipe appeared first on Butterkicap. [...]
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This sauce has been a hot favourite for 150 years
In 1868, Edmund McIlhenny created a spicy sauce from simple ingredients: heirloom tabasco peppers, salt and vinegar. He made it on Avery Island in Louisiana, USA, for his family and friends to enliven the flavours in foods. The iconic red-capped bottle with the diamond label is enjoyed by Tabasco Sauce lovers in more than 196 countries and territories and labelled in 22 languages and dialects. It is said to be Queen Elizabeth II’s choice of hot sauce and is also served aboard Air Force One. This year, Tabasco celebrates its 150th anniversary. In New Orleans, the McIlhenny Company organised a comedic burlesque dating back to the late 19th century that hasn’t been performed in its entirety in more than a century. All over the world, fans were invited to events, big and small, where they got a chance to taste the exciting and unexpected ways the world’s top chefs and creative cooks use Tabasco Sauce. Mohan Alagappar, general manager of GBA Corporation Sdn Bhd, exclusive distributor for Tabasco Sauce in Malaysia, said, “The 150th anniversary of this sauce is so exciting, that it’s infectious. People from all over the world have come together to rejoice in the success of their favourite sauce. The careful craftsmanship and versatility of Tabasco Sauce has made it a friend of chefs, home cooks, bartenders and food lovers.” Various flavours of Tabasco sauce. “Malaysians in particular have been adding Tabasco to everyday favourites such as pizza or spaghetti. This instantly recognisable pepper sauce is just as at home in open air restaurants and the finest dining establishments as it is in home pantries, on kitchen table tops and even the handbags of food lovers all over the world. It is exciting to imagine where Tabasco will go and how it will be used over the next 150 years,” added Mohan. According to the company, Tabasco sauce has zero calories, is low in salt and does not use artificial colouring. It comes in more than 10 varieties – from mild to extra hot, and from sweet to smoky. Tabasco sauces, which are certifified halal by the Department of Islamic Development Malaysia, can be purchased at many food retail outlets. For more on Tabasco’s 150th anniversary, visit Tabasco.com or follow the conversation on social media with #TABASCO150. [...]
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Stingray with Assam Sauce, a Malaysian Favourite
Stingray with assam sauce is one of those traditional Malaysian dishes that is beloved by many. Often referred to as “assam pedas”, it literally means sour and spicy. Now, with a name like that, this dish is sure to pack a punch. While the list of ingredients that go into making this recipe seems a bit daunting, don’t worry. Putting it all together is fairly simple. The end result is delicious. Pair it with white rice for a truly satisfying meal.   Ingredients: Serving 6-8 person 1kg stingray fish 2 stalks lemongrass 400g shallots 80g garlic 50g ginger 30g shrimp paste 50g fresh turmeric 100g dried chillies 4 sticks okra 120g eggplant 120g tomato cut into wedges 100ml oil 5 Kaffir lime leaves 1 leaf Vietnamese coriander 1 leaf turmeric 150g tamarind (dissolve with 300g of water and strain it) 60g sugar Salt to taste Method: Clean and cut the stingray into 2 inch wide pieces. In a blender, blend the fresh turmeric. Marinate the stingray with the blended turmeric and set aside for 20 minutes in the refrigerator. Separately, blend the lemongrass, shallots, garlic, ginger and shrimp paste to a semi fine texture. Cut the dried chillies into 1 inch long pieces, and boil in water for 20 minutes. Strain the boiled chillies and blend them with 200ml water in a blender. In a pot, heat the oil and sauté the blended ingredients till fragrant. Add in blended chilli and sugar to caramelise the chilli paste. Cook the sauce on low heat until it is fragrant and separates from the oil. Add in Kaffir lime leaf, turmeric leaf, Vietnamese coriander, tamarind juice & 500 ml of water. Cook the mixture on high heat till a rolling boil and add in the fish. Reduce the heat to low and simmer for 15 minutes. Add in okra, eggplant and tomato wedges. Season with salt to desired taste. Enjoy!     The post Stingray with Assam Sauce, a Malaysian Favourite appeared first on Butterkicap. [...]
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Easiest Tastes Like Pad Thai Peanut Sauce
This is the Easiest Pad Thai Peanut Sauce that takes about 5 minutes using pantry staples you already have. When I traveled to Thailand in 2015 I had the joy and honor to soak up the Thai culture including the most delicious fresh foods, including pad thai. Disclaimer, this is totally not a full on pad thai, but when I’m in a time crunch and I want to throw a healthy meal together that “tastes like pad thai”, or at least reminds me of those meals in Thailand, this is the sauce and dish I make. I hope that you guys enjoy making this when you’re craving pad thai but want to whip it up with ease at home using most of your pantry staples and some fresh bits. What Is Pad Thai? Pad Thai is easily one of the most popular dishes ordered at local Thai restaurants and is a great introduction to Thai food in general. In fact, it is the national dish in Thailand which makes sense as it’s so delicious! Pad thai is a simple stir-fry dish that usually contains rice noodles, eggs, tofu, another source of protein such as shrimp, chicken, etc. and flavored with fish sauce, tamarind paste, garlic, red chili pepper, palm sugar, cilantro or Thai basil, and a lime wedge. People describe the flavors of this dish as bold, rich, vibrant, sweet and sour, and a little funky from the fish sauce. There are a variety of ways you can make this dish with your choice of protein, sprinkling crushed peanuts on top, adding a handful of bean sprouts on top, and more. It’s up to you and what you like or think will fit well with the flavors. This sauce can be made and used for meal-prep if you need to whip up a quick lunch or dinner, if you’re just craving pad thai but you’re in a hurry, or if you’re hosting a couple of friends at your home. Either way, it won’t take you much time which is the important part. Want To Step It Up? Again, this is a bare-bones sauce that hits the spot when you’re craving pad thai, but to get the real thing, try adding these ingredients to your grocery shopping list and how to use them in this recipe to make a full on pad thai: Garnishes: fresh bean sprouts, dried shrimp, red chili oil, lime wedges, roasted peanuts Add to the sauce: fish sauce (I’m personally not a fan of the flavor of fish sauce, but it does give pad Thai its umami flavor that can’t be beaten — oh, and a little goes a long way), coconut sugar (about 1 teaspoon to this sauce for the whole sweet, spicy, and savory thing), and tamarind Recommended vegetables to use: garlic chives, pickled radishes Proteins recommended: anything from organic tofu, fresh shrimp, scrambled eggs in with the noodles, to chicken, whatever you enjoy and fits your lifestyle The post Easiest Tastes Like Pad Thai Peanut Sauce appeared first on Nutrition Stripped. [...]
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This simple sauce is summer’s best burger hack, and other tips
A screengrab from the Instagram account of chef Chris Kronne’s Kronnerburger. NEW YORK, July 11 — The beginning of the summer isn’t the only time to get creative with your burgers. I appreciate the home cooks who hold back a trick or two to keep the rest of grilling season interesting.If you’re like me, here’s a secret weapon to upgrade midsummer burgers, courtesy of chef Chris Kronner: A cheese mayonnaise, which combines the rich creaminess of the condiment with the sharp kick of aged cheddar.The former Bar Tartine chef, who now runs the kitchen at Henry’s in Berkeley, California, introduced the Kronnerburger to the world six years ago and won dedicated fans in the process. His over-the-top version includes an extra meaty, dry-aged beef patty; specially grilled onions; a housemade bun that’s the same diameter as the patty; and the crowning touch: Warm, salt-roasted bone marrow.But for me, the genius part is the cheese mayo. Kronner isn’t anti-cheese, but if you’re cooking high-quality beef, a slice of cheddar can obscure the meat’s funky flavour and texture. “For all the care that goes into a dry-aged patty, it is better highlighted by a sauce as opposed to melting cheese over it,” he says.His sauce has the texture of a very thick mayo that melts slightly onto the warm bun and meat; its flavour is the platonic ideal of a sharp cheddar, turned into a creamy, melt-in-your-mouth sauce.In May, Kronner published A Burger to Believe In with Paolo Lucchesi, food editor at the San Francisco Chronicle. The cookbook highlights every element that goes into building the Kronnerburger at home, plus hacks for less ambitious cooks. Following is a recipe for the exceptional sauce, plus Kronner’s tips for making an exceptional burger.And if you want to taste Kronner’s version in person, keep your eyes open for a series of pop-ups across the country. Or wait for the as-yet unnamed restaurant he’s opening in the fall near Union Square in Manhattan. The chef says a Kronnerburger will be on the menu.Cheddar MayonnaiseMakes about 11/2 cups (enough for 8-10 burgers)3 large egg yolks1 tbsp distilled white vinegar3/4 tsp mustard powder3/4 tsp kosher salt1 cup vegetable or other neutral oil3 oz grated aged sharp white cheddarIn a food processor, combine the egg yolks, vinegar, mustard powder, and salt. Process until combined and doubled in volume, about 30 seconds.With the machine on, slowly pour in the oil as the mixture thickens to a mayonnaise. Add the cheese and process until smooth. Refrigerate for up to 2 weeks.Burger tipsIf you want to replicate the Kronnerburger in full, be prepared. A Burger to Believe In has recipes for everything from the buns (pain de mie style, moist and light) to the dill pickles (there are 17 ingredients), as well as pages on dry-ageing meat at home. But he also recognises the different levels of burger connoisseurship from the “Extremely Lazy” (have burgers delivered) through the “Really, Really Dedicated” — “build a small dry-ageing chamber, dry-age your beef, and scream at family or roommates about how they don’t appreciate anything.”For those who fall somewhere in between, Kronner has the following tips.Use beef that’s ground fresh: This will help control the amount of fat — ideally around 30 per cent — and the texture, which should be coarse. Find a butcher who will grind a blend for you, or buy a grinding attachment.If you don’t have a grinder, you can hand-cut your beef. (Kronner sees his burger as, essentially, a seared steak tartare.) To do that, chill the beef in the freezer until firm but not frozen, then cut it into 1/4 inch slices, then into 1/4 inch strips, and then into small cubes. This version works well in a cast-iron skillet, but not so well on a grill.Cooking over wood matters: At least, as opposed to gas grills. “It makes a bigger difference than you realise,” says Kronner, who’s also OK with charcoal. Seared in a cast-iron skillet works, too, but to accentuate the crust, rub one side of the patty with a little softened butter before cooking over high heat.Compromise over onions: Because people are divided about how they want their onions on a burger, find a half-measure and grill red onion slices on one side only, which gives you the benefit of crunchy texture but also caramelised sweetness.Save your buns: You can resuscitate even the saddest burger bun by buttering the cut sides and then griddling until crispy. If the buns are stale, cover them with a lid so they steam a little bit. (But really, you shouldn’t be using stale buns in the first place.)Go mayo crazy: The cheese spread goes way beyond burgers. You can mix it into potato salad, use it as a dip for French fries, or spread it on a club sandwich or BLT. — Bloomberg [...]
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Medical News Today: How tomato sauce can boost your gut health
Tomato sauce is not just a tasty addition to your meal, it is also a healthful one. It could help to boost the activity of good bacteria in the gut. [...]
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