spicy – How to Cook a Weed

Combine in a food processor :

24 oz cherry bomb or fresno chile peppers, or other medium-hot to hot red chiles, destemmed but not deseeded and cut into quarters, halves or chunks as appropriate

1 head garlic, crushed and peeled

a pinch or two of salt

Pulse until chopped into smaller fragments, stopping to scrape and redistribute if necessary.

Add :

2, 4 or 6 tbs sugar (see note)

1/4 or 1/2 cup seasoned rice wine vinegar (see note)

Process until chile and garlic and finely enough diced. Place in medium to large saucepan over medium heat.

Bring to a simmer and cook at a low simmer until the liquid has mostly evaporated.

Allow to cool, then refrigerate and serve with EVERYTHING.

Note on proportions :

It’s best to play with the proportions of this recipe to suit you or your fellow diners taste. In particular sugar and vinegar should be tweaked : 6 tbs sugar makes something close to what is purchased in asian markets as shelf-stable tuong ot toi, 2 tbs is more like what would be served on the table at a restaurant. The larger amount of vinegar will make it take longer to cook and reduce but easier to process everything initially. And naturally it will make it more sour. I usually use 2 or 4 tbs of sugar and 1/2 cup of vinegar.

Ideally, you should play with all the other proportions as well, and even what kind and color of chiles to use, to suit yourself and your diners, and the dictates of the moment. I often replace 4 oz or so of the red chiles with green chiles, it ruins the impressive red majesty of the original, but it reminds me of when I used to buy it in the Asian market, where there is usually a bit of green since the peppers are pulled in big farms and often still have a hint of green. I used to think it was scallions 😐

This is undoubtedly the world’s finest table sauce. There is simply nothing finer in any cuisine that goes so well with so many cuisines and especially with so many simple foods. Raw and cooked vegetables, eggs, noodles, soups, sandwiches (unbelievable on banh mi), salads, tofu, pork, fish, and really pretty much anything is enlivened with a little dab of this. Butter, noodles and a spoonful of this with maybe a little cilantro would probably be my final meal if I had to have one. But I won’t! I will live forever, making millions and millions of batches of tuong ot toi! At least, that’s the plan.

A simple, deeply-satisfying soup for the end of winter, spiced with a freshly made masala mix. You can use this same basic mix in other masala recipes, but this one is designed specifically for this soup. First, make the spice mix. Then grind the mix. Then begin the soup.

Masala Mix :

Heat a dry skillet over medium to medium-low heat.

Add :

1 tbs cumin seed

1 tbs coriander seed

1 cinnamon stick or few pieces of cassia

seeds from 6 pods of green cardamom

1 tsp black peppercorns

4 cloves

Toast the dry spices together for a few minutes, until strong and aromatic but not browned.

Grind spices together in mortar and pestle or spice grinder until no longer coarse.

Heat a large saucepan or sauteuse over medium heat and add :

6 tbs butter or 4 tbs ghee or oil (you may substitute oil to make this dish vegan, otherwise butter is recommended)

Cook butter for one or two minutes and add :

Ground masala mix

Cook for one minute, then add :

9 oz onion, sliced thin

Cook for three minutes or until softened, then add :

4 oz shallots, sliced thin

Cook for three minutes or until softened, then add :

1/2 oz garlic, crushed and chopped fine

Cook for one minute then add :

3-4 oz carrot (about one medium carrot), grated

Cook for three minutes then reduce the heat to low.

Cook the vegetables for as long as possible over a low heat, uncovered, until they are mostly softened and succulent.

Add :

Tomatoes from one 28 oz. can of tomatoes

Break the tomatoes into the rest of the vegetables with a flat spatula or wooden spoon.

Bring the heat to medium.

Cook for a few minutes, breaking the tomatoes up as much as possible.

Bring the heat to medium-high and add :

Juice from one 28 oz. can of tomatoes

1 quart rich stock of any kind or water

Simmer slowly for at least 45 minutes, stirring occasionally.

This should cook down to make a little over a quart of really rich soup. You may also wish to add less liquid to save on cooking time, although some at least should be retained or what we have is a sauce, not a soup. As it stands, this is a nicely rich soup for winter or early spring, and can be mellowed out / lengthened with a little bit of fresh yogurt, stirred in just so. There is plenty heat for most in the pepper and spices, but for those who must always add chile, dried chiles can be added to the spice mix. You may also wish to add fresh herbs – though I am always a fan of that, I feel it tends to spoil some of the warm simplicity of the soup. A better direction to go in would be to stir in cooked lentils or rice or small pasta and make it more of a stew.

I’ll keep taking it as is. Okay, maybe some yogurt…

Key : The key to this recipe is to take it slow, man.

Tag: spicy

Tuong ot toi (Vietnamese chile-garlic sauce)

Tomato Masala Soup