#sriracha
The song that captures Jaskier mood™ perfectly. Can someone make an edit?
Pwety pwease?
Because I needed to use up broth and sriracha makes my heart sing (did you realize it was spelled that way?? Woah.) #learningtocook #sriracha #eggsoneverything
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hey guys!!! I thought I’d try my hand at some shirt designs for the workshop this year, so of course I went straight for one of my favorite sauces and favorite heroes!
If you dig the design, you can vote for it right here!! Expect more from me soon!
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#lunch today was homemade ww #wraps with #avocado #tunasalad and #cottagecheese together with #soyasauce and #sriracha, yum!
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Here’s a quick and healthy soup idea - I picked up a $5.00 packet of flash frozen mixed seafood on sale for $4.00 (mussels, shrimp, class, clamp and mussel meat, squid and octopus), and mixed it with a $3.00 container of seafood broth. Seasoned with, lemon juice, cilantro, Thai fish sauce and Sriracha that I had on hand; and tossed in a handful of shredded carrots and baby spinach leaves. Turned into a delicious Asian inspired hot pot.
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Late night movie food with the biggest little brother. Cheesy nachos with soya mince black bean chilli and side salad. All covered in #nooch and #sriracha
#personal #food #glutenfree #glutenfreevegan #vegan #plantbased #plantbuilt #plantpowered #plantstrong #veganfoodshare #vegandinner
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Kai Jeow Moo Saab (Fluffy Thai Omelette with Pork Mince)
The ultimate in lazy teas- prepped and ready in 12 minutes. A fluffy Thai omelette, covered in lashings of Sriracha and served with rice and stir fried chilli garlic morning glory.
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Time to #detox after a week of too much #indulgence. None broth, chicken gyoza, five spice curry, broccoli, basil, and #sriracha. #lunch #fitness #health #weddingdiet #engaged #oneyeartogo
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Spinach, lox, and egg white scramble with chicken breakfast sausage. A little #sriracha doesn’t hurt either! #paleo #caveman #health #fitness #breakfast #engaged #weddingdiet
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Evil Hot Sauce
Ingredients:
- 500g chilis (I used a mix of red and green birds eye chilis)
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cloves wet garlic
- a pinch of dark cocoa powder
- ¼ cup distilled white vinegar
Method:
- Remove the green stalks from the chilis and wash (don’t chop, just pull - the bit under the stalk is where a lot of the heat lives).
- Peel the garlic.
- Put the chilis, garlic, salt and sugar into a food processor and blend until finely chopped (scrape down the sides occasionally to make sure all of it is nicely pureed).
- Decant into a jar and cover with cheesecloth.
- Leave in a cool, dry area.
- After 3 days, you should notice small bubbles forming, this means the mix is starting to ferment.
- Stir daily for 2/3 days.
- After 2/3 days of fermenting, add the vinegar & cocoa powder and stir.
- Leave for a another day.
- Sieve the mixture into a pan, making sure to press down on the chilli mix to squeeze all the juice from the chilis.
- Simmer the mix until reduced and thick.
This sauce should come out around 20-70,000 on the scoville scale, so be careful with it.
You can also use habanero, jalapeños, scotch bonnet or bhut jolokia (or a mix of any to alter the heat and flavour).
You should also use gloves, eye and breathing protection when handing the chilis and during the preparation, as the fumes can be quite overpowering, especially when simmering.
The sauce will last for around 6 months if stored in an airtight container in the fridge.
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Sriracha, Then/Now
The 2013 piece was another of my earliest food illustrations, and my very first piece to make it to the Tumblr Radar. I remember being absolutely knocked over at the time. Similar to the 2013 Bonne Maman piece, this 2013 sriracha felt a bit self conscious to work on. I was really trying to give it a carefree, painterly look and didn’t want to focus on proportions or perspective at the time. I used mostly watercolor pencil, with just a little bit of colored pencil to finish. For the 2019 version, I used my typical watercolor + colored pencil process, but I found working on this piece to be quite tedious. In 2013, I added the white writing on top with gel pen, but for 2019 I painted around the white writing which was ☠️☠️☠️. In the end, because of using the heat pad and ending up with lots of soft colored pencil, I opted to go for a bit of a looser, more textural look, which is kind of ironic as it does have some similarities with the 2019 version. With this one, I was so tight and focused for so long, that by the time I go to the end, loosening up felt really good.
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Didn’t take nearly as many #wip shots as I should have, but here’s another piece in process for my Then/Now series – sriracha! Continuing to experiment with my self made heat table to help soften the colored pencils. In all honesty, I wish I hadn’t on this piece because it’s making it more difficult to get crisp lines around the details. Oh well. We’ll see how it turns out!
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