Sambal versus Sriacha

I received a question a couple weeks back about the uses of Sambal versus Sriacha by a follower of the blog. As some of you know, my last week or two have been very busy. As such this is the first chance I have had to respond;

Sambal

Sambal originates in Indonesia but is also very popular in the region in countries including Malaysia, the Philippines and Sri Lanka. It can be both a powder and a liquid variety. Most commonly Sambal is made from;

Habanero
Thai
Cayenne
Bird’s Eye Chili
Spanish Peppers

There are numerous variants of Sambal all of which have a unique flavour all their own.


Sriacha

Oh how I love the Sriacha. Originating in Thailand in the city of Si Racha it is most frequently made from chili peppers. Its flavour is a little more potent due to the way that it is made with salt, sugar, vinegar and garlic.

To be quite frank I use them interchangeably. And I think that most in Western Culture do. However, in Thailand Sriacha is predominantly used for seafood. I tend to use Sambal with Oysters whereas I use Sriacha when I am making a strifry.

I hope that this was helpful to you. Keep cooking.

Dream big and inspired.

SDM

A Well Stocked Pantry

Hello my fellow epicureans! I received the following question today; “What is in your pantry?” I took this to mean; “what should I have in my pantry?” We’ve come a long way in the past fifty years with regard to what’s in our pantries. Naturally what is in my pantry may not necessarily be in your pantry and vice versa. However what follows is a list (which I'm sure is missing a few things but I'll figure it out) of what I think should be in a serious epicureans pantry.

Olive Oil; Extra Virgin, Virgin and Pure
Sesame Oil
Walnut Oil
Coconut Oil
Palm Oil
Truffle Oil
Sunflower Oil
Grape seed Oil
Canola Oil
Hazelnut Oil
Flax Seed Oil

White Vinegar
Malt Vinegar
Balsamic Vinegar
Cider Vinegar
Sherry Vinegar
Wine Vinegars
Rice Wine Vinegar

Penne
Spaghetti
Farfalle (Bow Tie)
Fettuccini
Fusilli
Rotini

White Rice
Wild Rice
Basmati Rice
Arborio Rice (for Risotto)
Pearl Pasta (Israeli Couscous)

All Purpose Flour
Cake Flour
Pastry Flour

Corn Meal
Corn Starch

Lentils
Black beans
Red Kidney Beans
White Kidney Beans

Peanuts
Walnuts
Pine Nuts
Almonds

All Spice
Basil
Chili Powder
Cinnamon
Coriander Seed
Cumin
Curry Powder
Fennel Seed
Five Spice
Garlic Powder (I personally don’t use powder)
Ginger Powder (ditto)
Juniper Berries
Marjoram
Mint
Mustard
Nutmeg (fresh Nutmeg is a guilty pleasure of mine)
Onion Powder (I personally don’t use)
Oregano
Paprika (I love smoked paprika)
Crushed Peppers
Black Peppercorn
Green Peppercorns
White Pepper
Pink Peppercorns (a misnomer)
Poppy Seed
Rosemary
Sage – dried and rubbed
Salt – I only use Kosher Salt
Sesame Seeds
Tarragon
Thyme
Turmeric
Vanilla Extract

Baking Powder and Soda
Bread Crumbs – both regular and Panko
Chocolate – unsweetened, semisweet and cocoa powder
Evaporated or Condensed Milk
Coconut Cream
Coconut Milk
Molasses
Honey


Dried Apricots
Dried Raisins

Gelatin
Peanut Butter
Potatoes
Tuna
Yeast

Canned Tomatoes – which have brilliant flavour and usability
Sun dried Tomatoes
Tomato Paste

So I just put together this list on the fly. Other things you should always have around are onions, mustards, ketchup, maple syrup, capers, pickles, etc.

I hope this answers your question and if you need any clarification as to the uses of one ingredient over another just let me know. That’s why I am here. So that you can askachefintraining@gmail.com how to make the kitchen a little more fun and a little less confusing. AND A WHOLE LOT MORE DELICIOUS.

Are you dreaming big and inspired?

A la prochaine

SDM

As Promised...

I woke up this morning to a sound that has been lost to me and all of us for the past few months. Chirping birds, their songs lifting me out of my bed, ready to face anything and everything to be thrown at me today. So as always I visit my good friend Tim for a two cream one sugar and then check my emails. I was greeted by an email from Linds thanking me again and giving me some pictures of the food that she prepared.

My thanks to Linds for sending me the pictures and for having the bravery to step outside your comfort zone to produce a meal to die for on a very special occasion.



Potato and Leek Puree with Crispy Prosciuto



Seared Foie Gras with Red Currant and Fig Reduction



Homemade Tagliatelle with Braised Beef Short Ribs



Bread and Butter Pudding with Raspberries

If you have any food related questions feel free to send them to me at askachefintraining@gmail.com. I will do my best to answer the question to the best of my abilities and in a timely fashion.

Thomas Wolfe once wrote; “There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.”

Are you cooking something today? Dreaming big and inspired?

A la prochaine

SDM