For the Peanut Sauce 1⁄4 cup boiling water 2 tbsp. sugar 1 small clove garlic, minced 1⁄2 cup creamy peanut butter 1⁄4 cup vegetable oil 1⁄4 tsp. toasted sesame oil
Peanut Butter Sauce
- 1⁄3 cup smooth peanut butter
- 1⁄2 cup hot water
- 1 teaspoon soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons oil
- 1 clove garlic, minced
- 1⁄2 teaspoon crushed red pepper flakes
Citric acid is an important ingredient in gummy candies to help wake up the flavor. Sour gummies use citric acid in the candy syrup and on the surface of the candy, but we need just a little here for the syrup. The acid also serves as a preservative and as something called an “interfering agent.” That brings us to the corn syrup. You won’t find corn syrup in most homemade gummy recipes, and that’s too bad, because without it you get this…
have been struggling with this for a while now, and I have finally made a batch that is JUST like store bought! It is a little more complicated and will require you to heat the sugar to 240 F (soft-ball stage)
1st part 1 Cup Sugar 3 Tbsp Water 3/4 Cup Corn Syrup
2nd part 1/2 cup water 7 packets (46 grams) Gelatin (I used knox) 14 grams fruit pectin
3rd part 1 1/4 tsp Citric powder 2 tsp water Flavor, Color
Mix 1st part in pot, begin heating this to 240 degrees Fahrenheit (soft-ball stage) while you prepare the 2nd part
In another pot, prepare 2nd part
Add the water sprinkle gelatin over the top, evenly and allow the gelatin to absorb the water. After 5-10 minutes begin heating the pot with the gelatin, not exceeding 170 degrees Fahrenheit, stirring until the gelatin is all melted and the liquid is smooth. Slowly add fruit pectin to the gelatin mixture, stirring.
Once the sugar-syrup mix reaches 240 degrees, remove from heat and allow to cool down to about 212 degrees Fahrenheit. Slowly pour the sugar-syrup over the gelatin-pectin, stirring to remove bubbles Add 3rd part, stirring until smooth. (do not wait too long to pour into molds!)
Let sit in refrigerator until they are as tough as you want, but mine were a great consistency in about an hour or so! Enjoy!
Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.
Source: Potato Leek Soup
Chefs at the French Laundry take a different approach, preparing lobster by flash-cooking the exterior layer of flesh just enough so that it will pull cleanly away from the shell, leaving the interior raw. After removing the flesh from the shell, chefs can influence the lobster’s taste and texture as they complete the cooking process, treating the lobster as one would raw fish. Lobster meat prepared this way is subsequently roasted, chopped for a filling or poached in butter—a gentle technique favored by T
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons sugar
- 2 cloves finely minced garlic (about 2 teaspoons)
- 2 teaspoons finely minced chile (I used a Serrano here)
- 3 tablespoons fish sauce, (I like Red Boat, for a vegan/vegetarian option, use liquid aminos)
- 2 tablespoons tahini
- 6 tablespoons water
To make dressing, combine lime juice, sugar, garlic, and chile in a small bowl. Whisk in fish sauce, tahini, and water. Taste and add more lime, sugar, or chile as needed. Sauce will keep well covered in the fridge for several days.
750 grams well-layered, skin-on pork belly
2 pig ears (about 350 grams in total)
Cooking oil, as needed
1 onion (about 220 grams), chopped
2 garlic cloves, finely chopped
200 grams chicken livers, finely chopped
4-8 red bird’s-eye chillies (or more to taste), chopped
1 green banana chilli, cut into 5mm pieces
About 20ml fish sauce
About 20ml fresh calamansi juice
About 30ml vinegar (distilled white, rice or
Fine sea salt and fresh ground black pepper
Fresh calamansi limes, halved
1-2 3mm-thick slices of red onion, chopped
2 eggs (use only one if serving half the recipe)
Use a butane (or propane) torch to singe off the hairs on the pig ears and the skin of the pork belly. Rinse the ears and belly with water. Fill a large pot about three-quarters of the way with water, add about 10 grams of salt and bring to the boil. Add the belly and ears, bring to the boil, then lower the heat and simmer for about 90 minutes, or until the pieces are tender enough to be easily pierced with a paring knife. Remove the belly and ears from the water and as soon as they’re cool enough to handle, finely chop them.
Heat a wok or pan (preferably well-seasoned cast-iron or carbon steel) over a medium-high flame. If using cast-iron or carbon steel, rub oil very lightly into the interior; if using stainless steel, add about 20ml of cooking oil, or more as needed to prevent the pork from sticking. When the wok/pan is hot, add the chopped belly and ears and cook, stirring frequently. The fat will start to render out of the pieces, which will turn brown and crisp. Remove the solids from the pan, leaving behind as much fat as possible. If there’s more than about 30ml of fat, pour off some of it; if there’s less than 30ml of fat, add cooking oil to the pan. Heat it over a medium flame then add the onion and garlic and cook, stirring often, until the onion is soft. Add the pork back to the pan, season it lightly with salt and stir it until it starts to sizzle. Mix in the chicken liver, red and green chillies, fish sauce, calamansi juice, vinegar and some black pepper. Stir constantly until the chicken liver is cooked, then taste for seasoning and adjust as needed. Scoop the sisig onto a hot, lightly oiled sizzler platter (or a plate) then scatter the red onion pieces on top. Make two craters in the sisig then crack two eggs and put one into each indentation. Drizzle with mayonnaise (if using) and add several fresh calamansi pieces. Squeeze the juice from the calamansi, then mix in the egg and mayonnaise.
600 grams cooked long-grain rice, chilled
10 garlic cloves, chopped
About 45ml cooking oil (or lard)
Fine sea salt
Use dampened hands to break up any lumps of rice. Put 45ml of oil (or lard) in a wok, add the garlic and heat over a low flame until the garlic is medium golden. Watch it carefully and stir frequently so it doesn’t burn. Use a slotted skimmer to scoop the garlic from the pan, leaving behind the fat. Heat the wok over a medium-high flame, add the rice, season with salt and mix in about three-quarters of the fried garlic. Stir-fry until the rice is hot, adding more oil or lard if needed to prevent it from sticking to the pan. Scoop the rice into a serving bowl and scatter the reserved garlic on top.