Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 522
I make a lot of hot sauce
Although most are more like a paste (sambal). Small amounts, I do in the pestle and mortar.
Bigger amounts mainly in the foodprocessor.
Some are raw. Some are fried.
Got a bit fed up with all the vinegar based sauces, so I only make them sporadically. I do a bit of fermented sauce as well
Although most are more like a paste (sambal). Small amounts, I do in the pestle and mortar.
Bigger amounts mainly in the foodprocessor.
Some are raw. Some are fried.
Got a bit fed up with all the vinegar based sauces, so I only make them sporadically. I do a bit of fermented sauce as well