A little ultra-v: Sinamak and pickled sambal
2018-Mar-30, Friday 01:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
atomdracheIn October of 2016, I loaded up an empty 3L bottle (previously Takara Masamune mirin, which is a great hon-mirin, by the way) with shallots, ginger, garlic, peppercorns, salt, and a great abundance of Thai chile peppers (these were dried but it doesn't really matter; you can use fresh bird's-eye peppers or siling labuyo or whatever), then poured apple cider vinegar into it until the bottle was full to within a few centimeters of the top.
I have now opened it, decanted the vinegar, and set aside the vegetables and spices: Here I have pickled ginger and ingredients for an excellent sambal. The vinegar itself is violently flavorful.
As for sambal, my breakfast this morning was an act of nuclear proliferation. Of course, I must describe it.
First, I picked out the ginger slices, since they were still pretty firm and fibrous, as ginger is, though somewhat softened. So perfect. I julienned them and set them aside.
Then, to make sambal, I took some of the peppers, shallots, peppercorns, and garlic and pulverized them in a large stone mortar and pestle.
Finally, I sliced a couple of vegan Italian sausages.
I got a heavy cast-iron skillet pretty hot, put a little oil in it, and tossed in the ginger. Already the overhead fan was a necessity: The air immediately took on a conspicuously volcanic character. Then, after stirring that around for about half a minute, I added the sausages, and a minute later, the sambal, stirring all the while to prevent scorching.
Once the sambal went in, I turned up the speed on the fan. At this point the air in my kitchen was suitable for trench warfare.
Another half a minute later, I added soy sauce and shut off the heat. Finally, after I'd stirred that in, I deglazed with mirin (a task to which mirin is exceptionally well-suited.)
I now had my burrito filling. So I toasted a couple of tortillas, spread vegan mayo on them, laid down the filling, and sprinkled on some of the new spicy vinegar. Then I rolled them up and subject myself to delicious pain.
I'm glad my stomach puts up with me.
I have now opened it, decanted the vinegar, and set aside the vegetables and spices: Here I have pickled ginger and ingredients for an excellent sambal. The vinegar itself is violently flavorful.
As for sambal, my breakfast this morning was an act of nuclear proliferation. Of course, I must describe it.
First, I picked out the ginger slices, since they were still pretty firm and fibrous, as ginger is, though somewhat softened. So perfect. I julienned them and set them aside.
Then, to make sambal, I took some of the peppers, shallots, peppercorns, and garlic and pulverized them in a large stone mortar and pestle.
Finally, I sliced a couple of vegan Italian sausages.
I got a heavy cast-iron skillet pretty hot, put a little oil in it, and tossed in the ginger. Already the overhead fan was a necessity: The air immediately took on a conspicuously volcanic character. Then, after stirring that around for about half a minute, I added the sausages, and a minute later, the sambal, stirring all the while to prevent scorching.
Once the sambal went in, I turned up the speed on the fan. At this point the air in my kitchen was suitable for trench warfare.
Another half a minute later, I added soy sauce and shut off the heat. Finally, after I'd stirred that in, I deglazed with mirin (a task to which mirin is exceptionally well-suited.)
I now had my burrito filling. So I toasted a couple of tortillas, spread vegan mayo on them, laid down the filling, and sprinkled on some of the new spicy vinegar. Then I rolled them up and subject myself to delicious pain.
I'm glad my stomach puts up with me.
