This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like 'good cooking.'" -James Beard
I had Sambal in Singapore and it was amazing. I had various degrees of spiciness and for this you can add 4 chilies for mild, 6 for moderate and 8 or more for spicy. You can also add a serrano if you like your sauces really spicy.
Red jalapenos are simply those that are left on the vine to ripen. They arenít a lot hotter than the less ripe green ones, but they do have a bit more sweetness.
Sambal goes great on almost anything. Think of this as srirachaís more refined cousin. Great on shrimp and with eggs.
A tablespoon of honey is 63 calories and a tablespoon of sugar is 46 calories. Since both are mostly carbohydrates, the honey is essentially 1/3 sweeter than the sugar.
In practical terms, this means that you would use 4 tablespoons of sugar for every 3 tablespoons of honey.
There is no difference in how your body uses honey Ė itís not any more natural than sugar. There is a difference in how honey works when baking and I like to use honey in things like salad dressings where I want a creamy mouthfeel but lower fat.
Servings = 8 | Serving size =1 Tablespoon sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
This recipe keeps well, refrigerated, for about a week. Note that cooking time does not include chilling time.
|6 medium||red jalapeno peppers (remove stem)|
|1 Tbsp||fresh ginger (minced)|
|1||6-inch stalk lemongrass (cut away the woody outer sheath and mince the tender white inner parts and lower stem)|
|2 Tbsp||rice wine vinegar|
|2 tsp||lime zest|
Place the peppers, garlic, ginger and lemongrass in a blender or food processor.
Pulse the blender or food processor until the mixture is a coarse paste.
Slowly add the vinegar and pulse gently until blended.
Add the honey, lime zest and salt. Pulse gently until blended.
Place the sauce in a small saucepan over medium heat.
When the sauce begins to come to a boil, reduce the heat to simmer and cook for 5 minutes.
Remove from the heat and let cool.
Serving size = 1 Tablespoon
Servings = 2
Amount Per Serving
|Calories 19||Calories from Fat 1|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber <1g||2%|
|Vitamin A 2%||Vitamin C 15%|
|Calcium 0%||Iron 1%|
|Vitamin K 1 mcg||Potassium 43 mg|
|Magnesium 3 mg|