Schezwan Sauce Recipe | Homemade Schezwan Sauce | Chinese Sauce | Kanak's Kitchen
Presenting you Schezwan Sauce Recipe. Homemade Schezwan Sauce. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
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INGREDIENTS:
100 gms dry red chillies
50 gms kashmiri/bedki red chillies
7-8 tbsp oil
1/2 cup finely chopped garlic
4-5 tbsp finely chopped ginger
salt
1tsp soy sauce
1 tsp sugar
3 tbsp vinegar
2-3 tbsp tomato sauce
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Sweet Chilli Sauce is a Game Changer ????️ #sweetchilli #sauce
Authentic Nandos Hot Sauce Recipe!
This is the PERFECT Nandos Hot Sauce recipe...and you can spice it up to whatever heat level you like! As tasty as the original Nandos hot sauce is, you are going to love this replica Nandos Hot Sauce!
Piri Piri chicken is traditionally a Portuguese dish, but Nandos is an International restaurant that originated in South Africa.
*** I have been getting questions about the use of citric acid because I already use lemons in this recipe. Citric acid doesn't really have a flavour, if I used more lemons then I am adding more lemon flavour. The citric acid is adding more acid to the sauce without the extra lemon flavour...to help this sauce be safer (more acidic = more shelf stable) ***
I tested the sauce with a pH meter and it came out at 4.4 so it should be shelf-stable. Test it yourself to be sure, and make sure you keep things clean during prep and cooking. I would keep it in the fridge once you start using it though!
Ingredients:
30-40 Piri Piri Peppers (you can use other birds eye, or Super Chilli)
6 Cayenne Peppers
4 Ring of Fire Peppers
1 Large White Onion
5 Cloves of garlic
1 Large Lemon (or 2 small lemons)
1/2 TBSP Salt
2 TBSP Vinegar (distilled white preferably)
1 TBSP Dried Rosemary
2 TBSP Vegetable Oil
1/2 TSP Citric Acid (optional) -
(If you want to reduce the spice to around the Medium heat Nandos sauce, use 10 Piri Piri peppers and 1 Ring of Fire pepper.)
Blend all the ingredients together and simmer for 10-15 minutes
Ninja Blender (I love this thing!):
Squeezy Bottles: Amazon UK -
Citric Acid:
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Gochujang Sauce (Spicy and Addictive!) - One of My GO-TO Recipes
This 5-ingredient gochujang sauce recipe is easy to make, done in minutes, perfect for quick and easy stir-fries, rice bowls, noodles, and so much more. This is one of my go-to spicy sauces, and I use it all the time. Perfect for spicy food lovers! It will make a big difference in your cooking.
CHAPTERS:
0:00 The Spicy Food Lover's Dream Sauce
0:36 Story Time
1:10 Ingredients
2:14 Whisk It Up
3:03 How To Use Gochujang Sauce
4:25 Taste Test
4:46 Try These Recipes
THINGS YOU’LL NEED:
1/4 cup gochujang Korean chili paste
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar or honey
GET THE FULL RECIPE:
MORE GREAT RECIPES:
Sweet and Spicy BBQ Sauce:
Creamy Jalapeno Sauce:
Teriyaki Sauce:
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-Mike
#cookingshow #recipevideo #gochujang #sauce #saucerecipe #koreanfood #korean
Sweet Sour Chicken Chilli Sauce Recipe
Spicy, sour and mildly sweet, this Thai-style chicken chilli sauce is perfect with fried foods like fried chicken, fried fish and fried tofu. Enjoy! Ingredients & Utensils ↓
Sweet Chicken Chilli Sauce Recipe
Ingredients:
160g of red chilli, washed:
250g of sugar
500 ml of white vinegar
1/2 tbsp of salt
30g of red bird eyes chilli:
60g of garlic:
Utensils:
blender:
non-stick saucepan:
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2 Easy Chili Sauce Recipe | Sweet Chili Sauce Recipe
WELCOME TO YUMMY FOOD & FASHION.
TODAY'S RECIPE IS 2 Easy Chili Sauce Recipe | Sweet Chili Sauce Recipe | Red Chili Sauce | Homemade Chili Sauce | Garlic Chili Hot Sauce
In this video, we will make two types of Sweet Chili Sauce. One variant is using Dry Red Chilies which are cooked with garlic, sugar, vinegar, salt until thick. The second variant is using chili flakes which is a very quick 2 or 3 minute sweet chili sauce. Let's get cooking!
INGREDIENTS :
WATER - 1 CUP
DRY CHILI - 4 PIECES
SUGAR - 1/3 CUP
VINEGAR - 1/3 CUP
CHOPPED GARLIC - 1 TBSP
SALT - 1/4 TSP
COOK THAT UNTIL GARLIC HAS COMPLETELY COOKED
CORNFLOUR - 1 TBSP
WATER - 2 TBSP
WHEN IT'S BECOME THICK TURN OFF THE FLAME. DO NOT OVER THICK BECAUSE AFTER COOLING DOWN IT'S BECOME MORE THICK
******
WATER - 1/3 CUP
CHILI FLAKES - 1 TBSP
SUGAR - 1/3 CUP
VINEGAR - 1/3 CUP
CHOPPED GARLIC - 1 TBSP
SALT - 1/4 TSP
COOK THAT UNTIL GARLIC HAS COMPLETELY COOKED
CORNFLOUR - 1 TBSP
WATER - 2 TBSP
WHEN IT'S BECOME THICK TURN OFF THE FLAME. DO NOT OVER THICK BECAUSE AFTER COOLING DOWN IT'S BECOME MORE THICK
KEEP I N AIR TIGHT BOX / JAR AT FRIDGE FOR 3 MONTHS.
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