Just gotta go ...
Back in the days if house of hope, a flatmate of mine Gabe and I took a liking to the delights of Oportos. I opted for the burger meal deal with extra, extra chilli, whereas Gabe would oscillate between the burger extra chill extra mayo meal and a half roast chicken meal with extra chili. The sauce at Oportos has changed since those days early 02-03.
Back then the sauce was not emulsified but nowadays, being so, it has a smoother mouthfeel, and I think it feels less hot. I believe that change is attributed to the expansion of the franchises, the mass production of the chili sauce and the additives used for emulsification and preservation.
We loved that chili sauce and it effect on our digestive system, in fact we loved it so much, we used some of the flat account to help fund several experiments to perfect the replication of that infomous chili sauce. I remember the eureka moment although it was yesterday. All this said and done due to the ridiculous amount of alcohol consumed back then I cant remember the exact recipe. I know it had chili, ginger, lemon, cumin, salt sugar and oil.
So of I were to make it today I'd do the following...
250g long red chilies
20g super hot chilies (optional)
150g ginger
50g garlic cloves
400g grapeseed oil (non pungent)
150g lemon juice
125g sugar
20g table salt
40g cumin seeds toasted and ground.
12.2g soy lecithin (optional for emulsification)
Equipment: Food processor, 2L saucepan, knife, chopping board, oven.
The easy way where not as much flavor is developed but still will make a banging sauce,
In the blender put chillies with their stalks removed, peeled ginger cut down a bit, peeled garlic and oil and blitz into a fine paste.
Put paste into your saucepan and cook on a low heat for about 10 minutes stirring often, if it starts to catch add a little water.
Add cumin and cook for a further 5 minutes. Remove from heat And let rest for 10 minutes.
Put lemon juice, sugar, salt and lecithin into the food processor, blend for a minute and then slowly add the cooled chili mixture.
Adjust seasoning with more or less lemon, sugar and salt according to your preference. Pour into container (glass is best) and refrigerate.
As for-mentioned if you want to deepen the flavor profile roast off chillies and garlic before blitzing. Even smoke them, use different varieties of salt, perhaps substitute for some fish sauce, or shrimp paste? Or use different sugars? and instead of lemon juice substitute vinegar etc.
Back then the sauce was not emulsified but nowadays, being so, it has a smoother mouthfeel, and I think it feels less hot. I believe that change is attributed to the expansion of the franchises, the mass production of the chili sauce and the additives used for emulsification and preservation.
We loved that chili sauce and it effect on our digestive system, in fact we loved it so much, we used some of the flat account to help fund several experiments to perfect the replication of that infomous chili sauce. I remember the eureka moment although it was yesterday. All this said and done due to the ridiculous amount of alcohol consumed back then I cant remember the exact recipe. I know it had chili, ginger, lemon, cumin, salt sugar and oil.
So of I were to make it today I'd do the following...
250g long red chilies
20g super hot chilies (optional)
150g ginger
50g garlic cloves
400g grapeseed oil (non pungent)
150g lemon juice
125g sugar
20g table salt
40g cumin seeds toasted and ground.
12.2g soy lecithin (optional for emulsification)
Equipment: Food processor, 2L saucepan, knife, chopping board, oven.
The easy way where not as much flavor is developed but still will make a banging sauce,
In the blender put chillies with their stalks removed, peeled ginger cut down a bit, peeled garlic and oil and blitz into a fine paste.
Put paste into your saucepan and cook on a low heat for about 10 minutes stirring often, if it starts to catch add a little water.
Add cumin and cook for a further 5 minutes. Remove from heat And let rest for 10 minutes.
Put lemon juice, sugar, salt and lecithin into the food processor, blend for a minute and then slowly add the cooled chili mixture.
Adjust seasoning with more or less lemon, sugar and salt according to your preference. Pour into container (glass is best) and refrigerate.
As for-mentioned if you want to deepen the flavor profile roast off chillies and garlic before blitzing. Even smoke them, use different varieties of salt, perhaps substitute for some fish sauce, or shrimp paste? Or use different sugars? and instead of lemon juice substitute vinegar etc.
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