Ric Orlando Garlic Festival 2013 Chinese Condiment recipes

Make your own Asian-style goodies! Garlicky Asian condiments we all love!

Chile Garlic Sauce

This is the stuff we serve at both New Worlds with our fried calamari. We use it in our kitchen to finish sauces, ceviches, marinades, soups and–yes–right out of the jar!

6 ounces hot red chiles (e.g., cayenne, Fresnos, red cherries, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
6 cloves garlic, chopped
2 teaspoon salt
1 tablespoon sugar
4 tablespoons distilled white vinegar

Get fresh! This is insanely easy and insanely delicious! 

Simply grind this all up in your food processor or blender and store in a jar in the fridge. Use as you would jarred chile-garlic paste

Homemade Sri Racha

Non-fermented version
It is farmers' market season and the red chiles are popping! Grab 'em up and show the world that the Rooster is not the only one who can make this addictive sauce. I bought my first bottle of this in Boston in 1982…it's been a long love affair!

12 oz red chiles (late September is a perfect time for red jalapeños!), roughly chopped
4 big cloves garlic, smashed
4 tablespoons brown sugar
¼ cup live cider vinegar
2-3 teaspoons salt
¼ cup water (or more)

Put everything in a food processor and grind to a coarse grind. (Don’t wash that processor bowl yet!) Scrape it out well and put in a non-reactive pot. Simmer for 5 minutes or so to dry it out a  bit.

Put it all back in the processor. Puree til smooth. Press through a strainer.

Store refrigerated in a glass jar.

Fermented Version.
Make recipe as above but do not strain.

Put in a sterile jar. Cover with wax paper held by a rubber band like a drum head.

Put on the counter or a safe place and leave for 24 hours. After one day, remove the wax paper. Stir and replace that drum head lid.

By the second day you should begin to see bubbles appearing in the mix and it will start to expand. That's ok. Repeat the stir and re-cover routine for 4 days. At the end of four days, puree and strain the fermented, scary-looking sauce. Put in a non-reactive pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Store refrigerated.


Szechuan Peanut Sauce

This is the stuff that makes those addictive cold noodles. It is easy to make and can be “heat” adjusted to your taste!

1 cup natural peanut butter (no corn syrup)
1/4 cup soy or tamari sauce
1/4 cup dark sesame oil
3 tablespoons rice vinegar
1-2 dry chile peppers (or 1-2 teaspoons crushed red pepper)
3 tablespoons chopped garlic
2 tablospoons fresh ginger, grated
1 1/2 teaspoons chile garlic sauce  
1 tablespoon hoisin sauce
2 tablespoon fresh lime juice
3/4 cup water

Process it all in the cuisinart until smooth. Use it cold on noodles, shrimp or veggies. To use hot, reheat gently. You can add some stock, coconut milk or pineapple juice to thin the hot sauce if you want.

Kung Pao Sauce

One of the most popular dishes in Chinese takeout is garlicky Kung Pao chicken. It is simple to make your own Kung Pao sauce and it works on veggies, noodles and rice too.

4 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons chile-garlic sauce
1 cup natural dark soy sauce
3 tablespoons brown sugar
½ cup rice vinegar
1 tablespoon water mixed with 1 tablespoon cornstarch
a few drops of neutral vegetable oil

In a wok or sauté pan coated lightly with oil over high heat, add garlic and ginger and sauté for 1 minute, just to soften. Add the sambal (chile-garlic sauce) and sauté into the garlic-ginger mix. Add soy sauce, sugar and rice vinegar. Bring to a boil and slowly whisk in the water-cornstarch slurry to thicken. Store in a glass jar and place in the fridge.