Steps

Place all of the ingredients into a medium saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until it's sticky and coats the back of a spoon. 

Steps

1. Heat oil in a saucepan over medium heat. Place apple pieces in saucepan; cook and stir until they are slightly caramelized, about 2 minutes.
2. Stir brown sugar into apples; cook, stirring constantly, until the mixture starts to bubble, about 2 minutes.
3. Pour apple cider vinegar into saucepan. Reduce heat to low and cover. Cook until the apples are soft and falling apart, about 30 minutes. Remove from heat.
4. Whisk in mustard, red pepper flakes, and black pepper.
5. Transfer mixture to blender and puree until completely smooth.

Steps

Dhaniya (Coriander) Chutney

1. wash and rinse the corriander and mint leaves and roughly chop them
2. combine all the ingredients in a blender
3. blend into a smooth paste (4-5 min)

Imli (Tamrind) Chutney

1. Wash the tamarind and dates and chop them into pieces, then soak them in warm water for 15-20 min
2. Add water to a large saucepan, then add the dates and tamarind. Let it come to a boil for 2-3 min
3. Add the jaggery and cook on low flame for 8-10 min. While cooking, use a big spoon to press and extract all the pulp
4. Once the mixture reduces a little and thickens add the rest of the ingredients and keep stirring for 2-3 min
5. Turn off the heat and let the mixture cool down. Once it cools down, transfer to a blender and grind for 2-3 min to make a puree out of it
6. Strain the mixture to remove all the fibers and small pieces

Steps

1. Take a foil lined baking sheet and drizzle on a little bit of olive oil and brush that all over
2. Dump the cherry tomatoes on the baking sheet (after washing and rinsing them)
3. Add one onion that has been roughly chopped, also add the garlic cloves but leave the skin on, and finally add the chopped Jalapeno
4. Put the baking sheet under a hot broiler until these vegetables are well charred (turn the pan midway through)
5. Remove the sheet and let it sit for while until the vegetables are cool enough to handle
6. Peel the garlic cloves and transfer everything to a blender (including any accumulated juices)
7. Squeeze the juice of 1 lime, add the salt and pepper, a pinch of dried oregano, a 1/4 tsp of cumin, and a bunch of cilantro leaves
8. Blend until smooth, then transfer into a bowl. Cover and refrigerate for a couple of hours to develop the flavors

Steps

Mix well

Steps

1. Toast the peanuts in a pan (without oil) until fragrant.
2. Remove peanuts’ skin by soaking them in a bowl of water.
3. Blend lemon grass, galangal, garlic and dried chilies.
4. Blend/crush peanuts but do not blend it into a paste.
5. Heat pan with some oil and add shallots to fry at medium heat.
6. Once shallots begin to change colour, add the blended chili paste and allow it to cook until fragrant. Indication: When oil separates from chili paste.
7. Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase the heat to let the sauce boil.
8. Once the sauce boils, add Gula Melaka (Palm sugar) and let the sauce simmer at medium to low heat.
9. After 20 minutes, the sauce should thicken and lastly, add tamarind paste.
10. If needed, add sugar to taste.
11. Stir well and serve.

Steps

1: In a flat frying pan over low heat, toast the cumin seeds, coriander seeds, and dried red chilies until lightly browned and flavorful.

2: Grind the chilies, the dry seeds and spices, and the salt until very fine.

3: Prepare the fresh herbs by chopping, grating,  and cutting until all very fine.

4: Combine it all and grind until you have a smooth paste, then add the shrimp paste and mash it in until everything is well blended and you have a smooth, dark red paste.

Steps

Remove the tough stalks of the fresh herbs. Blend/puree all ingredients above (or only the ones you are using, if you are not using the optional ingredients) to a smooth consistency.

Serve as condiment, dip or spread.

Steps

1. Soak the chilies in water for at least an hour to soften.
2. Using a heavy-duty mortar and pestle or a spice/coffee grinder, grind the toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove and set aside.
3. Grind roasted peanuts in the mortar and pestle until fine; remove and set aside.
4. Drain the chilies from soaking water and dry off excess water with paper towel. Cut into small pieces. Add chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste. Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.
5. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
6. Add shallots and garlic; pound into a fine paste.
7. Add ground peanuts and shrimp paste, pound to mix.

Steps

Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 1⁄2 cup water; blend until very smooth, about 2 minutes. Let cool.

Steps

Heat 1 tbsp vegetable oil in a small sauce pan on medium heat and fry the garlic until golden brown. Add hoisin sauce, water, peanut butter and sugar. Stir well and simmer on low heat for 1-2 minutes until thickened. Transfer to small bowl and top with crushed peanuts

Steps

1. Reduce 1 cup of coconut milk in a small pot over medium heat until it “breaks”. It will look like a film of shiny oil floating on top of the reduced coconut milk. We are using this oil to sauté our curry paste. Note: As noted in my video, in order for the coconut milk to “break,” use coconut milk whose ingredient is 100% coconut milk, no preservatives or additives. This usually comes in a carton, although not all coconut milk from the carton are 100%. Canned coconut milk has been processed in a way that it no longer breaks. If you cannot find this type of coconut milk, sauté the curry paste with some vegetable oil and deglaze with ¼ cup coconut milk. Proceed from here on as normal.
2. Add the curry paste and cook until aromatic, breaking up lumps with a spatula, about 1 minute.
3. Add the ground peanuts and mix well with the curry paste. Add the remaining cup of coconut milk, stir, and let reduce for 7-10 until thickened to a dipping sauce consistency.
4. When thickened to desired consistency, add the palm sugar, fish sauce, and tamarind juice. Taste and adjust according to your taste.

Steps

1. Preheat oven to 425°. Lightly score eggplant flesh with the tip of a knife. Place skin side down on a rimmed baking sheet and drizzle with 1 Tbsp. oil; season with salt. Toss mushrooms and head of garlic with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Cover tightly with foil. Roast vegetables on both sheets until very tender, 30–35 minutes. Let cool.
2. Scoop eggplant flesh from skin; discard skin. Chop eggplant and mushrooms until a coarse purée forms. Squeeze garlic cloves from skins; chop until mashed. Transfer both purées to a small bowl and mix in tomato sauce, chile paste, chopped fresh garlic, and remaining ½ cup oil; season with salt.
3. Serve with bread for dipping.

Steps

1. Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
2. In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Steps

Grind dry chilies into a powder, set aside. In a heavy-duty stone mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, salt and white peppercorns; pound into a fine paste. Add ground chilies, shallots, and garlic; pound into a fine paste. Add shrimp paste and pound to mix.

Steps

Mix well

Steps

1. Preheat your oven to 375* F.
2. Take two garlic bulbs (you only need one for this recipe but you can save the other for another batch of salsa or try it on french bread tonight for dinner) and slice the top of the bulb off to expose the tips of all the cloves. Place the bulb on top of a piece of foil (cut side up).
   Drizzle with olive oil and then seal the foil up around the bulb.
   Place bulb directly on oven rack in the center of oven. Roast for 45 to 60 minutes.
   When you check the bulb after 45 minutes, you are hoping that bulb looks golden brown and the cloves are as soft as butter. If not, roast a little longer.
   When the garlic is done, take it out of the oven to cool.
3. Cut 1/2 of a small onion. Chop your onion nice and small.
4. Cut off the stem end and then cut the jalapeno in half length wise. Cut each halve in half again.
   This makes it easier to get the seeds and membrane out. Carefully slice out those seeds or leave them in if you're really brave and like it hot.
   Dice the jalapeno really small for this homemade salsa recipe.
5. The last thing to chop is the cilantro. Use as much or as little as you like. You can even substitue Italian parsley if you can't handle the cilantro.
   Either one will give this tomato salsa recipe a very fresh and delightful taste.
6. Get that whole bulb of garlic into the food processor.
   After you get all that garlic in the food processor,add the fire roasted tomatoes, the canned green chiles, the jalapeno peppers, the pinch of cumin, the salt, and the sugar.
7. Pulse just one or two times to get things mixed. When you feel you have the consistency the way you like it, stop.
8. Pour the salsa into your bowl and stir in the diced onion and cilantro. Cover and place in the refrigerator for an hour or more so those flavors can mingle.

Steps

heat the oil in a small frying pan and cook the garlic, onion and chilli until soft. Transfer to a blender and puree until smooth. Crumble in the fetta, Sao crackers and half of the milk, and blend until creamy and smooth. Season to taste and add more milk if mixture is too thick.

Steps

1. In a medium pot add the chilis, 2 garlic colves and the onion, cover with water and bring to a boil. Cover and cook for 15 min
2. Add the tomatillos to the pot and cook until their color changes (getting yellowish). Turn off the heat and let them cool down
3. In a mortar, add the remaining garlic clove, 1/2 tsp of salt and pound the garlic clove. Add the cooked garlic cloves and pound as well. Finally add the chilis and mash them (be careful and cover your eyes)
4. In a food processor, add the cooked onion, the mashed garlic/chilis, the tomatillos, and the cilantro and blend (to your liking)
5. Taste and adjust for salt

Steps

Cut the pork chops in half along the length of the fatty rind. Then slice each piece, along the short side, into 1/4-inch thick pieces. (See video for a visual.) If using beef, cut into thin slices against the grain. If using chicken, cut into small cubes.

For the marinade: Grind coriander, cumin seeds, and white peppercorns in a mortar and pestle until very fine, then add galangal, lemongrass and fresh turmeric (if using); pound until fine. Add turmeric powder (if using), cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.

Pour the marinade over the meat, massage with your hands, making sure that no pieces of meat are stuck together. Cover and refrigerate for at least 2 hours or overnight.

For the peanut sauce: In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.

In a small pot over medium heat, reduce 1/4 cup of the coconut milk by about half. Add curry paste and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up.

Stir in the rest of the coconut milk, ground peanuts, ground sesame seeds (if using), fish sauce, palm sugar and tamarind juice. Simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching.

Taste and adjust seasoning with more sugar, fish sauce, and tamarind juice as needed.

For the Quick Cucumber Pickle (Ajaad):

In a small pot, combine vinegar, sugar and salt; bring to a boil and cook just until the sugar is completely dissolved. Let cool completely.

Place the cucumber, shallots, and chilies into a small serving bowl and keep covered and refrigerated until ready to serve.

When ready to serve: Finish the ajaad by pouring the cooled vinegar mixture over the vegetables. Place bread on the grill to toast (you can also just toast the bread in the toaster) and cut each piece of toast into 9 squares. Serve the grilled satay skewers on a platter alongside peanut sauce, ajaad, and toast.

Steps

Mix all ingredients in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.

Steps

1. Mince 6 cloves of Garlic and sweat (heat them up in a skillet)
2. Add 4 tablespoons Balsamic Vinegar
3. Add soy sauce to taste (DO NOT USE LOW SODIUM SAUCE edit: About 2 tsp)
4. Add 2 tablespoon Plum Sake (Drink additional 3 oz Plum Sake)
5. Boil off alcohol (Drink additional 1.5 oz Plum Sake)
6. 3 1/2 tablespoons cock sauce (Sriracha)
7. Add 2 tablespoon brown sugar
8. Red pepper flakes to taste
9. Minced Ginger to taste
10. Consume remaining Plum Sake

Steps

Mix well

Steps

1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and as yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.
2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. My mother looks for color to gauge her dipping sauce. When it's a light honey or amber, she knows she's close.