(Part 2) Best sauces according to redditors
We found 1,247 Reddit comments discussing the best sauces. We ranked the 573 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Ok, boss. Now we are getting somewhere. TK stuff is made for the American market. It's weak sauce compared to the paste they sell in Thailand. The authentic Thai restaurants in the USA make a robust curry that TK can't touch.
The good news is you can buy authentic Thai curry paste that they sell in Thailand on Amazon. Luckily, I can buy it at the local Asian grocery. The brand to seek is Maesri curry paste. https://www.amazon.com/Maesri-Thai-masaman-curry-cans/dp/B000ETQ4XE
The masaman curry version I linked is the least hot of the Maesri curry pastes, but it's still pretty hot. The red and the green curry pastes are wicked hot.
I tend to use the recipe on the Maesri can which calls for coconut milk. Then I add can of chicken broth, supplementary spices, fish sauce, ground peanuts, lime juice and tamarind to compensate for dilution. It tastes very similar to one of my local Thai eateries that people rave about.
They come as a roux. So it's actually a lot easier to make than traditional curry, lol. Like a stew.
Some exported Korean products
will wrongly translate rice syrup as corn syrup, apparently.
An interesting choice is to make your own following a recipe which has the ingredients you like. Maangchi is a goddess though, so her recipe is probably the best.
Try S&B Golden Curry. I found it quite similar to Goldfish.
http://www.amazon.com/gp/aw/d/B007FMLMFS/ref=mp_s_a_1_4_a_it?qid=1459409817&sr=8-4&keywords=S+and+B+Golden+Curry
Personally I think the garlic chili sauce blows away the sriracha any day. It has a tangier flavor and fits more naturally in a stir fry.
Why does everyone on Reddit push Sriracha and no one ever mentions Chili Garlic Sauce.
It's spicier and has more flavor.
RED CHILI PASTE!!!! its usually in a flat, small circular can the size of your palm.
grab this and some coconut milk “cokoah coconut milk” BRAND ONLY THOUGH.
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whenever youre having a lazy dinner night, these two ingredients + chicken + vegetables make for A DELICIOUS, cheap, and quick red thai curry. seriously, this is all you need. grab some more coconut milk if you wanna make some coconut rice
EDIT: cokoah coconut milk *** not aro-D, I was mistaken (the cans look similar)
Edit: this is the specific paste Maesri Thai Red Curry Paste - 4 oz (Pack of 4) https://www.amazon.com/dp/B005MH0P5Q/ref=cm_sw_r_cp_api_i_Gr2ACbZ1XAJWS
Not in the UK, but you might want to look around for an American specialty store or the like. Amusingly enough, when I lived in France I used to buy liquid smoke from the same store I bought my UK products from.
Edit: Just had a quick look, you can get liquid smoke from Amazon. What else are you looking for?
Instead of of regular unsweetened coconut milk, I usually see recipes calling for sweetened coconut cream (usually Coco Lopez).
Given the way most corporate food is done here, I'd assume the missing ingredient you're looking for is a lot of added sugar.
https://www.amazon.co.uk/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO
i'm a hot sauce fan, and got a gift from one of my friends with various hot sauces. i made a bowl of rice once and usually douse it with chili garlic sauce or sriracha.
most spicy food to me when eating at restaurants tastes fairly mild. i usually say 'make it as spicy as you can', and was known by a thai restaurant by the owner for this.
bad decision
One of the bottles of hot sauce I had was Dave's Insanity Sauce. I shook it out and covered the bowl of rice with red. Apparently it's much hotter than most sauces. In minutes I went to the bathroom and puked it all up, crying and in a sorry state.
That being said, I'd still do the challenges on Man vs. Food for spicy, definitely not for mass quantity, I'd lose in a heartbeat. Fascinating, but disgusting.
I keep a tube of triple concentrate tomato paste in the fridge and add a small squirt when cooking to add nice zing to your foods. The same goes with local honey for a more floral sweetener.
Well you don't want to replace meat with fruits and vegetables, you want to replace meat with legumes, nuts and seeds, whole grains, and tofu and meat substitute products. You should be eating roughly the same amount of fruits and vegetables regardless of how much meat you eat.
Check out /r/vegetarian, the wiki has a "meatless monday" recipe guide with a lot of good ideas. I just went vegetarian a few months ago and have actually found it pretty easy. The folks there are really helpful if you have more questions.
Some things that I make regularly that might give you inspiration:
Red bean and orzo soup
Black bean chili
Red beans and rice
Massaman curry with tofu (I just use curry paste instead of making my own paste)
I also was gifted America Test Kitchen's vegetarian cookbook, and it's really excellent. You might check that out too.
G. Hughes tastes great.
https://www.amazon.com/gp/aw/d/B00PF5M0VC/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1475265435&sr=8-2&keywords=G+Hughes+Smokehouse+Sugar+Free+Hickory+Flavored+BBQ+Sauce
Just don't expect it to caramelize due to no sugar.
https://smile.amazon.com/gp/product/B000EIE7GQ/ref=oh_aui_detailpage_o06_s01?ie=UTF8&psc=1
Small container of curry paste, good for multiple dinners. It's amazing.
Mix with peanut butter, coconut milk, and lime juice. Toss with tofu, chicken, meat, vegetables, stir fry, potatoes, rice, anything.
Not OP. I used tubed tomato paste. My theory was more flavor for less quantity. 4 net carbs per serving (2 tbsp). Only ingredients are tomatoes and salt. They have a product locator on their site for this brand.
https://www.amazon.com/Amore-Tomato-Paste-Ounce-Tubes/dp/B001FA1KLW
I don’t know where in Europe you live but I buy Sichuan Pixian Douban Co. Ltd (China time-honoured brand). It looks like this.
This one tastes really good and is recommended by Woks of Life:
Sichuan Pixian Boad Bean Paste with Red Chili Oil - 17.6 oz (500g) | Hong You Dou Ban https://www.amazon.com/dp/B01M31VHNZ/ref=cm_sw_r_cp_api_i_lP6WDbYYB2AV0
Also these chilies:
Soeos Hot Dried Chili, Szechuan Dried Chili，Dry Szechuan Pepper, Dry Chile Peppers, Sichuan Pepper, Dried Red Chilies, 4oz (Medium Hot). https://www.amazon.com/dp/B079SRQHH3/ref=cm_sw_r_cp_api_i_vQ6WDbTFVS6JT
I've seen taco bell sauces in most grocery stores. Diablo is sold at some, not all stores carry the full line. I'm in the north metro and both Festival and Cub carry most of the TB sauce line. If not I've also gotten them from Amazon.
https://www.amazon.com/Taco-Bell-Diablo-Sauce-7-5/dp/B01EY6Y3TO
Thai curry is mostly stuff that stores well and available on Amazon. Some coconut milk and curry paste and you're well on your way! Add some veggies and serve over rice. Maybe a can of bamboo shoots and dash of fish sauce but still good without. I haven't tried these brands as I can buy it locally but the reviews look promising:
https://www.amazon.ca/Edward-Sons-Native-Forest-Coconut/dp/B00Q3CL5MQ/ref=pd_sbs_325_2?_encoding=UTF8&psc=1&refRID=FGJ2CHVXVQ9578DKDT59
https://www.amazon.ca/Mae-Ploy-S312GS-Green-1000-Gram/dp/B002P8AQJ0/ref=sr_1_4?ie=UTF8&qid=1521067262&sr=8-4&keywords=curry+paste&dpID=51YmtERRN4L&preST=_SX300_QL70_&dpSrc=srch
...and a kilo of curry paste makes a lot of curry. Thai basil is also easy to grow and definitely adds to it.
Another option, though not quite a gravy how we think of it, is Thai curry sauce. It's unbelievably delicious over rice, and it's easy to make. All you need for the sauce are curry paste, coconut milk, a bit of oil, and a bit of brown sugar.
fry ~ 2-3 tbs of yellow curry paste in a puddle of oil for a minute or so, add a can of coconut milk, simmer for a few minutes, and add a tiny bit of brown sugar. A can of coconut milk is 750 calories.
The best brand of curry paste is Mae Ploy which you can get at most asian grocery stores much cheaper than on amazon ($3/tub is enough for 8-12 batches).
The best brand of coconut milk (that I've tried) is Chaokoh, which you can also get at most asian grocery stores for a bit under $2 per can.
If you want to make it more of a meal, you can also add a diced raw chicken breast and some veggies to it while it simmers (I use peas, red peppers, and onions).
Hey /u/dMage ! Thanks again on the BBQ sauce recommendation. For those of you who didn't see it on his IG, it was the G.Hughes BBQ Sauce (perfect for cutting): https://amzn.com/B00PF5M0VC
I found mine at Publix!
I'm following a lot of you, but here's mine again: https://www.instagram.com/p/BMjV3fxg_mN/
Just flexing pics, lifts, and Doge stories. :)
Coconut milk and curry paste such as this.
You can order [cans of the chili paste online](
https://www.amazon.com/Maesri-Thai-masaman-curry-cans/dp/B000ETQ4XE) and then follow the recipe on the can to get an easy tasty meal (well, I add a tablespoon of fish sauce and a tablespoon of cane syrup or brown sugar to mine for even better results). Maesri brand masaman curry paste is good.
I found the G Hughes brand sugar free Hickory at Publix here, it's also carried at Wal-mart. It's as good as any barbecue sauce I've ever had.
https://www.amazon.com/Hughes-Smokehouse-Bottle-Select-Hickory/dp/B00PF5M0VC
Hui Guo Rou is a Sichuan recipe, Korean fermented soya bean is the wrong ingredient for the dish. You'll want to buy Pixan Broad Bean Paste/Doubanjiang, which is a lot cheaper at your local Asian Market compared to Amazon. Check out Fuchsia Dunlop's recipe from Every Grain of Rice.
Spices and condiments should always get a priority. Try to add something to your inventory each month, so you can have variety even when it's the end of the month and you are down to half a case of ramen and some rice.
So, for that naked pasta - 2 or 3 tbs of margarine or extra-virgin olive oil, a small clove of garlic, pressed, a drizzle of balsamic reduction ~an eighth of a teaspoon, be scant with it - microwave in a container with a cover until just hot, blend by shaking. Drizzle over your veggies and pasta. No need to use it all at once - it will keep nicely.
Ok, now I'm hungry. Which reminds me - broke college students should probably get into lacto-fermentation. Saurkraut, kimchee, etc all add tremendous nutrition and flavor at very low cost. /r/fermentation has you covered. The big win here is that you can scoop up all the marked-down produce and ferment it. It's also a thing that complements /r/freeganism. Saurkraut is particularly easy and I promise you - if you think it's kinda sour and yet bland, it doesn't have to be. And it's cheap like borcht.
I did some searching and I found this:
https://www.amazon.com/Premium-Gochujang-Korean-Ingredients-Chung-Jung-One/dp/B00ESK1IU4/ref=cm_cr_arp_d_product_top?ie=UTF8
What do you think?
Wow, really disappointing that there's no where to get it here, but on the other hand, it's really not that hard to make. It's basically a pancake with tons of stuff in it. The most important part is having the proper sauce, which you can find at any decent asian market. It's helpfully called Okonomi sauce. Otafuku is the most common brand (sometimes it comes in a bag ). For bonus points, you can use Kewpie mayo from Japan, although honestly plain mayo works just fine. It's been a while since I made it, so I don't have a go-to recipe, but you can put just about anything in it, so long as you have a good base and plenty of cabbage. Here's one you could try from one of my favorite food sites. Good luck! And don't skimp on the sauce!
Vegetable Curry! Find some yellow (or your fave color) curry paste, I like the Mae Ploy brand and have actually seen it in the kitchens of some Thai restaurants.
In a tablespoon or 2 of oil, add about a tablespoon of curry paste (a huge container of it costs about $6 and is good for a year or two) and fry for a minute or two. Add sliced onions, mushrooms, (bell peppers if you like) and garlic and continue to saute. Add a 15 oz-ish can of coconut milk and 1-2 cans of vegetable broth or water and chopped, peeled potatoes and carrots. Simmer until carrots and potatoes are tender, and add more water/broth and/or coconut milk if you like.
You can add red pepper flakes or hot sauce if you like too, but my curry paste is spicy enough for me. Change up the veggies as you like, add tofu, it's very versatile! A scoop of peanut butter to mix it up is good, or try red or green curries, or add chunks of pumpkin or sweet potato.
When I make this for my mom's work, I do onion, mushroom, garlic, red and green bell pepper, zucchini, sweet potato, regular potato, and spinach.
If you can't find curry paste, just fry up curry powder, fresh chopped ginger (or powdered), fresh chopped garlic, and fresh chopped lemongrass in the first step. It won't be quite as good, but it will still work! I am lazy so I buy the [lemongrass and ginger in the tubes from the the produce section]
(http://www.gourmetgarden.com/en-us/product/534/lemongrass-stir-paste)
if they are on clearance most likely they are old, and therefore are pretty much useless. you can usually get Thai curry pastes for dirt cheap at any asian market. Masaman this is my favorite brand, and it is 1.29 for a can at the Thai market by my house. stay away from Thai Kitchen products, they are very bland IMO.
That being said, the Thai yellow curry, is it a powder or paste? if its a paste, fry it in some oil until you can get that wonderful thai smell going, throw in some chopped onions, you want the onions cut pretty large since its going to be stewing for awhile. peal and dice some potatoes, and parboil them. you want them edible, but just barely. I love chicken curries, so I take a chicken breast and slice it very thin, it actually helps to have it somewhat frozen, you want it VERY thin. after the paste and onions are sweated out nicely, throw in the chicken an a can of coconut milk and the potatoes and let it simmer for a good 15 mins or so, salt to taste and use sambal, or red pepper flakes, to spice it to the level you like.
This lady provides the recipes (Osaka / Hiroshima) and recommends ingredients (such as the sauce) that you can buy over at Amazon (sauce, mayo). Or how to prepare a "substitute" yourself.
This is really delicious and satisfying. My wife finished a big batch of kimchi the other day, which made this recipe economical. That coincided with a tub of gochujang arriving from Amazon. It was meant to be.
I deviated from the recipe a bit, using mixed dried mushrooms, and skipping the Korean chili flakes since the kimchi was already so hot. Plus I doubled the ingredients to have it two nights in a row.
https://www.cilantroandcitronella.com/vegan-kimchi-stew/
...
I never cooked with gochujang before. It's terrific, and very different from the hot pastes of other countries.
https://smile.amazon.com/gp/product/B00ESK1IU4/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
...
Here's the linked recipe before my minor alterations:
Ingredients
6 dried shiitake mushrooms
2 ½ cups (590 ml) water, divided
1 tablespoon oil
1 small onion, thinly sliced
1 tightly packed cup (about 200 grams) vegan kimchi
¼ cup (60 ml) kimchi juice (from the bottom of the jar or squeeze it out of the kimchi)
1 tablespoon soy sauce
1 tablespoons Korean chili paste (gochujang)
2 teaspoons Korean chili flakes (gochugaru), adjust to taste
1 – 2 teaspoons sugar (optional)
Half a package of firm or extra-firm tofu, sliced into 6 slices
1 teaspoon sesame oil
1 -2 green onions, sliced
2 radishes, cut into matchsticks (optional)
A sprinkling of sesame seeds (optional)
...
Instructions
Bring 2 cups of the water to the boil, remove from the heat and add the dried shiitake mushrooms. Let sit for 15 minutes to rehydrate. Once hydrated, give the mushrooms a bit of a squeeze, cut off and discard the hard stems and slice the mushrooms. Reserve the mushroom stock for the soup.
Heat a medium pot over medium-high heat and add the oil and onion. Sautee until soft then add the kimchi. Sautee for about 5 minutes or until the kimchi is softened. Add the mushroom stock, being careful not to add any grit that came out of the mushrooms, remaining ½ cup (60) of water, kimchi juice, soy sauce, chili paste and flakes. Taste and if it’s too sour for your liking add 1 – 2 teaspoons of sugar.
Add the sliced shiitake mushrooms and nestle the tofu slices down into the stew so that they’re covered by the stock. Bring it to a boil then reduce the heat to medium and gently simmer for 5 minutes or until the tofu is heated through.
Remove from the heat and add the sesame oil. Divide the stew between two bowls each with 3 slices of tofu and garnish with green onion, radishes and a sprinkling of sesame seeds. Serve with rice.
Is this a good kind to get? I really want to try some.
I can see hp sauce going out of stock on amazon because of curious redditors.
Looks like HP sauce has a shelf life of 2 years... buy it online in bulk...
https://www.amazon.com/HP-Hp-Sauce-9oz/dp/B000EZWKY0
You can either make it or buy it online. Maesri is a good brand. Here's a recipe for red curry paste. Just omit the shrimp paste and add some soy sauce when you're cooking the curry.
Huy Fong(main distributor of US sriracha) also has a couple versions of sambal. Obviously the tastes can vary greatly based on brand/locale.
Garlic Chili Sauce
Sambal(basically Garlic Chili Sauce without the garlic)
https://www.amazon.com/dp/B00113ZZ5U/ref=cm_sw_r_awd_vm0aub1WMDZKP
Yes.
https://store.nutiva.com/coconut-manna/
https://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U?th=1
Assuming you don't live in a very hot climate, it will be rock hard at room temp. You can break off pieces and eat it like candy.
It's really good! I tend to use garlic chili sauce in place of sriracha. Make extra sauce just in case, because it's definitely all about the sauce! You can use any greens and veggies for this. I've used it with broccoli, asparagus, kale, spinach, etc.
> Do you guys think the Mcdonalds that I'm eating is stalling me?
Are you kidding? You're kidding, right?
Just in case you're not kidding, you can find the nutrition info for the entire McDonald's menu online. Google is your friend.
However, why are you paying all that money and wasting the time to drive to a drive-thru line to eat that over-priced crappy beef? Go to Costco and you can buy much better ground beef and cook up a week's worth of "burger's" in half an hour on Sunday, that you can heat up in a minute in a microwave at work, school or home. It will taste way better, be faster and save you a ton of money.
Ketchup has carbs. Pick up some Heinz Low Sugar Ketchup at your supermarket. If you really want to throw your tastebuds a frat party with lap dances, just get some of this: https://www.amazon.com/Hughes-Sauce-Bbq-Sf-Hickory/dp/B00PF5M0VC (my local supermarket stocks it) and put it on your burgers. Your mouth will never want to sit in a drive-thru again.
That is normally how I make congee. I made a basic batch flavored only with garlic and ginger.
In a pan on the side I saute whatever I want in it, which unually is diced cabbage, a bunch of green onions, diced cooked chicken, diced radish and sliced chilis. Once softened I add it to the congee and adjust final seasoning with soy sauce and chili crisp sauce
Lao Gan Ma Spicy Chili Crisp (Chili Oil Sauce) - 7.41 Ounce+ Only one NineChef Spoon https://www.amazon.com/dp/B01MSFYPYQ/ref=cm_sw_r_cp_api_i_diG5Cb20BS15D Could be this?
Wat, no way m8. Stir fry is one of my easy-meals. His writeup, and from my experience with it, is very complicated from a first look and from a first try. But once you follow the paragraph and do it a small handful of times, it's easy. Focusing only on time, as a total simplification of everything chris wrote:
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Take out a frozen vegetable medley and toss in a bowl of warm water. (30sec)
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Open the cabinet, throw a couple tsp of the various flavorings into a bowl (2min), skip whatever you don't have or can't sub (Needs salt though, do get sugar/soy if you can, rest are whatever, they help, but not a big deal). Toss in an egg white (30sec). Toss in the sliced meat and mix (2min to slice). Mkay, that took 5min.
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OPTIONAL: Wait 30min. (Just makes it a tad less tender, but honestly it's not a biggie, just wait 60sec while mixing for the meat to soak the water which makes it 10x juicier. iirc Chris said to only do this with beef, but, do it with pork. The several tbsps of water really juice up a pork chop in a big way)
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About 5min before the marinade timer ends, I add in a bunch of oil and turn my stove on (I know what dial I have to put it at for the oil to hold 350F, practice but trivial once you do a couple tests on your stove as I did back when I learned how to make fried chicken). When in a rush, I do this step before preparing the marinade so it's heated when I'm done with the marinade.
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Deep fry the meat (20sec), dump into a strainer (10sec), add veggie medley, fry 4min until desired toastyness, then grab the strainer and throw the meat back (30sec), then top with any store bought or homemade stir fry sauce (Use store-bought for your first time), Mix, coat, for like 5sec "toast" the sauce I guess? I like it when it fonds. Takes 5sec to fond and then scrape off on a super hot pan. Pour onto the plate. Total Time: 5min
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Optional: I have noodles on the stove while stir frying (3.5min, but a subset of the 5min stir fry so it adds no time). I consider it critical to have a good starch to the meal, but others are fine with meat and veggie. You do you.
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Remember when you're at a hole-in-the-wall you get your meal 3x faster than McDonalds. So as long as you have everything within reach at your counter then you too can get it super fast, sans the marinade which if it it really is too much you can honestly just have in your fridge in a ziploc whenever you want it more on-demand, or, PRO TIP, use tofu. Cleanup is nonexistent. Soap down the bowl and strainer you caught the oil with, (1min). I just leave the oil in my pan but you can soap that out too (1min). Ofc the first 5 times I burnt everything all over and it took some boiling baking soda & Bar Keeper's Friend. But.. learning.
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My next optimization beyond premade medleys and the linked stir fry sauce will probably be bulk-slicing pork chop and bulk making the marinade. Then vacuum sealing the marinated meat and using it up throughout the next 2weeks-month. I'll probably test if it freezes well, through I'm worried over the added water content destroying the meat. Haven't gotten there yet, but that'll bring stir fry from a 10min meal to a 5min meal.
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A fail: I tried last week to premake the marinade but the egg whites rose to the top and the cornstarch quickly fell to the bottom, so it was a fail. I could premix and freeze into ice cubes everything except egg white and cornstarch, but that's barely a saving so meh. Vacuum seal sounds like a better idea.
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Note: I don't use that linked stir fry sauce itself. I use 1:1 ratio of the linked stir fry sauce + sesame paste / tahini, along with as much chili as desired for spiciness. Premade and in the fridge in a mason jar that lasts me forever. Tastes much better imo. Do a 3:5 or 4:5 ratio if you're uninitiated since sesame paste is bitter at first, but yummy. (Do buy premade when learning)
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Note2: I have a mason jar with exactly how much oil I need in my pan to get a deep fry depth, and that's what I use for the deep fry (By "deep fry", I mean 1inch. I just flip my fried chicken halfway). When I'm done with my meal, the oil in the bowl will have cooled down, so then I cover the jar with a cheesecloth and pour the oil back into the jar to repeat the cycle until it gets too dirty. Oil is super cheap though, so don't worry about it. Just make sure to throw it out into the garbage can and don't pour the oil into your sink.
i don't have sauce tips, but rather a veggie one, i over cooked my veg the first couple times so only have them in the simmering sauce for a few mins. I like my thai curry veg really crisp tho. Also if you're not making it from scratch these cans are pretty bomb
If you aren't using coconut creme , it isn't a pina colada. It's a nasty ass imitation that will taste like shit. Seriously, if you've never had a pina made with one, buy a can an make it from the recipe on the back. Thank me later.
What makes a pina colada delicious is the fat from the coconut. You don't get that from syrups. You are having to add it back in with ice cream.
https://www.amazon.com/Maesri-Thai-Red-Curry-Paste/dp/B005MH0P5Q
This is the paste you want in your life.
Oh so you must be talking about liquid smoke for giving meet a smokey taste. I have not been unable to get any in Galway, I get mine online on Amazon http://www.amazon.co.uk/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO/ref=sr_1_1?ie=UTF8&qid=1421160515&sr=8-1&keywords=liquid+smoke
So I actually buy this!
And you know where from? Amazon of all places.
Unlike most things on Amazon.ca it's super cheap, and you can order it sans pants.
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https://www.amazon.ca/Mae-Ploy-S312GS-Green-1000-Gram/dp/B002P8AQJ0/ref=sr_1_6?keywords=curry+paste&qid=1572884332&sr=8-6
You can find this brand at Central Market on the rice/asian aisle.
http://www.amazon.com/Mae-Ploy-Yellow-Curry-Paste/dp/B000EICISA
This one is good IMO. Not too spicy.
You could also try Japanese curry which is a different beast all together.
when I lived in the UK & in France, we used the stuff that came in a tube: from Amazon UK - this one is discontinued, but there are a lot of brands...
My favorite is Stubb's. It's not sugar-free, but it works great in the right amount. You can't exactly slather meat in it, but you can eat a decent amount for 5-6 carbs. I've had the original and the spicy, both awesome:
http://www.stubbsbbq.com/product/original/
http://www.stubbsbbq.com/product/spicy/
There's a couple sugar-free ones, too, but I haven't had them. People seem to like Guy's a lot: http://www.netrition.com/guys_bbq_sauce.html
As well as G Hughes: http://smile.amazon.com/Hughes-Smokehouse-Bottle-Select-Hickory/dp/B00PF5M0VC
I haven't seen either of the sugar-free ones where I live, but people claim they find them at Wal-Mart, so you might check.
Looks like you could go nuts with the sugar-free ones if you wanted to. If you've got a slow cooker, do a Boston butt roast in there and you'll have pulled pork for days. So tasty.
If you're missing spaghetti sauce, too, by chance, check out this brand; they have it here at Kroger and it tastes great: http://www.delallo.com/catalog/sauces
http://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS
easier way to make curry
I haven't been to Olive Garden, but if it's that really rich, smooth, and sweet quality you're looking for you need Coco Lopez. There are similar products, but this one is guaranteed to give good results. I like fresh pineapple in mine, but juice could work too. Equal parts Coco Lopez and and pineapple, add rum, ice, blend, enjoy.
I love making this dish. It's one of those dishes you show people who say that tofu is a meat substitute. But it really doesn't require meat either. One thing you might want to try is getting Pixian Doubanjiang which gives it a signature red look and has a delicious flavour. It feels like cheating. The typical jar looks like this and has a different flavour to other types.
I also use TVP for mine and the more hardy style definitely fits well with Mapo Tofu over other substitutes that are more likely trying to be closer to ground beef.
I think this might be the brand he uses, but it's hard to tell: https://www.amazon.com/Amore-Natural-Tomato-Paste-Ounce/dp/B001FA1KLW
I guess I should have clarified. When you are grocery shopping in a US grocery store, a lot of the time you'll come across some cans of coconut cream. Most of these are the sweetened kind (like this http://www.amazon.com/gp/aw/d/B001EO5XW6/ref=mw_dp_mdsc?dsc=1). Then there is something labeled cream of coconut, which is often not sweetened. And then the cans of coconut milk, which include a layer of cream and the skin milk under it, but are generally unsweetened.
I know what the real coconut cream is, I was trying to warn people against the mistake I made when experimenting... What coconut cream is and what it is often labeled as are two different things. Thanks for the info anyway, since it was nice of you to explain and others may find it helpful.
TL;DR Read the can before you buy/use it.
They do.
https://www.amazon.com/gp/aw/d/B01EY6Y3TO/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1500741930&sr=8-2&keywords=diablo+sauce
this is a popular brand in resturants: https://www.amazon.com/Mae-Ploy-Matsaman-Massaman-Curry/dp/B000EIE7GQ
https://www.amazon.com/HP-Hp-Sauce-9oz/dp/B000EZWKY0
Niiiice. Any green curry is better than no green curry, eh? :) Although I've used any type of eggplant and I also like to use a these types of green curry paste that come in cans and containers:
https://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/B002P8AQJ0/ref=sr_1_3?crid=EU67QS4J37JZ&keywords=green+curry+paste&qid=1566804254&s=gateway&sprefix=green+curry%2Caps%2C271&sr=8-3
https://www.amazon.com/Maesri-Thai-Green-Curry-Paste/dp/B000EUJKR0/ref=sr_1_5?crid=EU67QS4J37JZ&keywords=green+curry+paste&qid=1566804287&s=gateway&sprefix=green+curry%2Caps%2C271&sr=8-5
I don't order it from amazon, but they seem like common worldwide brands. And of course the more paste you add, the hotter/spicier you can make it without going crazy with the bird chiles and fish sauce like I do. I'm just a slut for pain. Oh, and that stinky fish sauce, lol.
Looks like you also have good rice there, Jasmine or even Basmati?
Curry on, my friend!
A Japanese Katsu Curry is just about the easiest thing you can ever make. I highly recommend buying S&B Golden (they have multiple heat options available, but as a wussy baby, I like mild). There are instructions right on the box to make the curry itself. The only thing I would add would be carrots, potatoes, and onions to pot and soften them up a little before adding in the curry.
As far as the katsu goes, I just used boneless pork cutlets (pound them out a little if they are on the thicker side). Do a traditional breading pattern of flour, eggwash, flour, panko. Drop that bad boy in a wok full of oil for a few minutes until nice and golden brown.
Here you go, you can get this on amazon.com - it's one of the Big 3 brown sauces in the UK. There's HP, Daddies Sauce and Chop.
IMO, once you try brown sauce on smoked bacon, nothing else compares. A bread bun, lightly salted butter, an egg that is still slightly runny, two rashers of grilled, crispy smoked bacon. Perfect cure for a hangover!
edit: ohh, when you lived there! I'll leave this up despite my reading this comment as a native USA resident haha.
I rarely get an ideal amount of sauce at the drive thru. I've had some employees grab as much as they can pick up and dump it in my bag (which is a big factor in me having so many packets now), and I've had other employees ask me the precise number I want which always results in me lowballing it to avoid judgement.
I definitely suggest going in and grabbing a few extras to have on hand. Diablo is also now in bottles, so you might go that route. I often use my bottled Verde supply as I think the packets will last longer.
You can buy it in a tube. This way you use what you need and save the rest for later. http://www.amazon.com/Amore-Tomato-Paste-Ounce-Tubes/dp/B001FA1KLW
Basically, just make some spiced-up lentils and cook down to a thick sauce that stays on a hotdog. I'll try to write up what i did:
-1 cup lentils
-a few small chuncks of salt pork
-half an onion
-clove of garlic
-spices - paprika, cumin, turmeric, dried oregano, cayenne, black pepper
-spoonful of ketchup
-spoon of [okonomiyaki sauce] (http://www.amazon.com/Okonomi-Sauce-17-6oz-by-Otafuku/dp/B00886NJP6) (I realize how dumb this sounds, but I'll be damned if these lentils didn't taste a lot like what you get on a coney dog. I just happen to live near a Japanese grocery, so I use this kind of stuff.)
-spoon of brown sugar
-little worcestershire and hot sauce
Boil lentils and salt pork for 20-25 minutes, until mostly tender and the liquid is mostly absorbed/evaporated.
In a separate pan, saute onion in vegetable oil for 8-10 minutes. Add garlic, spices, ketchup and that japanese sauce if you have it. Cook for about a minute, stir in some water to clean up the pan, then add the mixture to lentils.
Cook to desired consistency, adding water if necessary. Finish with worcestershire and a vinegar-y hot sauce, and salt if it needs it.
I've been liking this better than regular chili lately. I probably just have a thing for lentils. I have no qualms about adding extra meat - the dog was bacon-wrapped. The lentils are damn good, and add some much-welcome fiber to the situation.
hope you like it
Have you tried Maggi Seasoning? Coupled with the other suggestions in this thread it may be just what you need to push it over the top.
When all else fails, resort to Amazon
This: https://www.amazon.com/Maggi-Seasoning-6-7fl-oz-200ml/dp/B0000E2PX6
Trust.
For the bacon-wrapped chicken with peanuts, you've got two steps. First is the bacon-wrapped chicken - pretty much what you'd expect here. I slice my chicken into tender-size strips for quick cooking. Then wrap the bacon around in a spiral, using toothpicks to keep it in place as it cooks. Then take out the toothpicks at the end.
The peanuts can be done one of two ways. The simple method is to just throw some peanuts (Costco tins are what I use) into a small pot with a dash of peanut oil and some chili garlic sauce. The stuff is like sriracha but way better. You can get it on Amazon or at a local Asian market (for 1/3 the price). Cook these together just for a few minutes - long enough to get it all hot but not long enough to burn anything. This part is seriously like two minutes of cooking in total - super easy.
The more involved but arguably superior method is to infuse some peanut oil with Szechuan peppercorns by heating the corns up, crushing them, pouring oil on them, then keeping the mix warm for a few minutes. You can make a bunch and then store it if you like. Then use this oil with the peanuts as described above, but no need for the chili garlic sauce. Just measure your peanuts, don't "eyeball it" - they are easy to overdo carbs with.
I just explained my soup method in this post so check that one out there. Salt and pepper (grind it fresh, makes a big difference) to taste. The secret are the Shiritaki "miracle" noodles. Always rinse them thoroughly before use; seriously, dump them in a colander and run cold water over them for 5 minutes.
For my burritos, I use Ole Xtreme Wellness! high fiber tortillas, spinach when I can find them. There are other brands out there that are good too, just read the label. My mix is usually about two to three pounds of beef (typically a chuck roast or similar) two pounds of chorizo, a pound and a half of mushrooms, an onion, and whatever peppers you can handle (Poblanos, Serranos, and Anaheim recommended). Season with cumin, chili powder, garlic, etc... basically taco seasoning.
No.
Huy Fong Foods Siracha has 1g sugar per teaspoon. Stay away.
They also make a Chili Garlic Sauce which has a similar flavor profile without the sugar.
Thanks for your videos and this giveaway! You have a lot of great recipes that I've enjoyed, I love the sriracha deviled eggs!
This is another spicy recipe that I enjoy; Gochujang Baked Chicken
1lb Chicken pieces ( I use bone in thighs)
2 tbsp gochujang (Korean chili pepper paste )
1 tbsp white miso
1 tbsp soy sauce
2 tbsp rice vinegar
1 tsp toasted sesame oil
2 garlic cloves
1 tsp grated ginger
*1 medium tomato
Preheat oven to 375°F
Put the chicken in an oven safe dish, large enough to keep the chicken in one layer. Put everything else in a blender, blend until smooth. Pour the sauce over the chicken. If you're using chicken pieces with the skin on, use your fingers to partially separate the skin from the meat and add some of the sauce under the skin.
Bake the chicken for around 30 minutes (or until the internal temp is 165°F).
I serve it in lettuce wraps with julienned carrots, yellow peppers, cucumber and fresh basil.
I live in Hawaii so food like this is pretty common, but when I was in college in Boston it was a winner with all my white friends.
Find an asian grocery store or even a regular one if you live in a large city with a sizable asian population and buy this:
https://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS
I suppose you could order it off Amazon too. The one I linked is mild, but you can get the spicy ones if your friends can handle it.
Other ingredients: Stew meat, carrots, celery, onion, whatever other vegetable you think you might want with curry.
I generally use a little under 2lbs of meat, 1lb of carrots, 1lb of celery, and 2 onions, but you can adjust based on what you like.
If you'd like a simple starting point for thai curries, this right here is a fantastic starting point. There are also variety packs to try different ones.
Massaman Curry is one of my favorite things in the world. I typically make it with chicken, potato (sometimes sweet potato), sometimes with carrots, green peppers, or onion, always over rice. Don't forget to cook the peanuts either! :)
Next up is to grab some fish sauce, lemongrass, and ginger. I personally like Squid fish sauce. It is foul beyond belief if you give it a smell or pour it in a hot wok but it works magic. (I also add it to chili and meatloaf for umami). For the ginger and lemongrass, I won't lie, I often by those tubes of crushed stuff instead of actual lemon grass and ginger.
The Maesri pastes are a good starting point but working a little variation of the fish sauce, lemon grass, and ginger can get you a much better flavor.
For heat some sambal oelek is a pretty (this is a nice 3 pack of thai seasonings that has fish sauce and the chili paste) and maybe some ground thai chili.
Here is a recipe you can use as a starting point, I'd recommend frying the paste a minute or two then add coconut milk and letting that simmer a bit before getting into the rest of it. I personally wouldn't add peanut butter, though I make sure to cook with actual peanuts. If you have problems finding the tamarind paste, you'll be fine, though it is a good one to have.
Maesri red curry paste
Add coconut milk and chicken broth. I like fresh squeezed lime juice too.
Yes, from the UK.
I always check Amazon first: https://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=sr_1_2_a_it?ie=UTF8&qid=1498677909&sr=8-2&keywords=coconut%2Bconcentrate&th=1
I wasn't suggesting you use tonkatsu sauce. I was actually suggesting you look for general-purpose chuunou sauce, like the type pictured in the OP.
It's all thick, brown, Worcestershire-based sauce. But if you really, really care about finding an okonomiyaki sauce specifically, Otafuku's okonomi sauce is vegan according the Amazon customer questions.
Thanks for that.
​
So I'm thinking something like this: https://www.amazon.com/Premium-Unpasteurized-Non-GMO-Doenjang-Sempio/dp/B00F0NPF5C/ref=sr_1_4?keywords=doenjang&qid=1551196094&s=gateway&sr=8-4
​
Combine with spicy curry paste, spoon into a bowl of italian bread crumbs, and pan fried. Sound about right? I think it would make a great staple for travel. It's fermented, so it keeps well. Relatively cheap compared to nutrient content. High in protein. Would be good with gyozu sauce.
​
There's also this stuff: https://www.amazon.com/Premium-Gochujang-Korean-Ingredients-Chung-Jung-One/dp/B00ESK1IU4/ref=sr_1_11?keywords=gochujang&qid=1551197025&s=gateway&sr=8-11
​
There's far less bean in it though. I actually have some of this at the house too. Didn't realize it actually had bean in it. Thought it was just peppers. Still, that's two good candidates. I think I can pull this off.
That one I sort of threw together. I bought beef cubes (~1.5 lbs) and cut them a bit smaller. Browned them in a pan with oil, pushed them to the outside of the pan and put some red curry paste (about two tablespoons) in the middle. You want to let the paste heat up for a bit so you see the oils separate from the rest of it. After that I added 1 can of coconut cream and mixed it with just the paste/oil in the middle. Once these heat together, you should still see the oil leaving little grease spots. Then I added about 1/2 to 3/4 c of coconut milk (the carton kind) depending on how liquidy I wanted it and any veggies. For this, I did peppers and bamboo shoots. I mixed it all together at this point and let it simmer and heat through for about 30 minutes.
Sorry for the poor organization. It's something I just threw together from reading about curries online.
It's not the same thing:
http://www.amazon.ca/Huy-Fong-Chili-Garlic-18/dp/B000LO25RG
Sorry it’s actually spelled Maggi and it’s owned by Nestle.
You can get them cheapest at asian markets.
Maggi Seasoning - 6.7fl.oz. (200ml) https://www.amazon.com/dp/B0000E2PX6/ref=cm_sw_r_cp_api_i_28zTCbTJBKE5W
I find that these spice pastes are pretty good:
https://www.walmart.ca/en/ip/aroy-d-green-curry-paste/6000187074544
https://www.walmart.ca/en/ip/aroy-d-red-curry-paste/6000121285929
https://www.amazon.ca/Mae-Ploy-S312GS-Green-1000-Gram/dp/B002P8AQJ0/
You can usually find these at Asian grocery stores like T&T
Oh, also, this is a really great product for wayyy cheaper than, say, Artisana if you just feel like buying it instead.
Let's Do Organic Creamed Coconut, 7-Ounce Boxes (Pack of 6) https://www.amazon.com/dp/B00113ZZ5U/ref=cm_sw_r_cp_apa_voTRAbXVQKM1A
It varies a lot even (and maybe especially) among authentic places. Whether they regularly use seafood product in all the curry pastes or not, what they can do to accommodate is different everywhere. They might make large batches all the same way and not be able to give you anything else, or have a fish free version of one available on request, or be willing to make you some special right then. I find myself being able to get thai curries at restaurants most of the time, so it's definitely not a long shot these days. Just ask what you need to! Nobody will look at you funny :)
Also, if you're a lover of thai curry you should check out your local asian/ethnic/specialty grocers! Popular thai brands do sell pastes that don't contain fish–mae ploy yellow curry paste for example. Mixing up a curry at home is super easy and delicious with a good store bought paste.
Vegan store bought pastes I like:
Yellow
Red
Green
All from very popular brands and much better than the stuff at regular grocery stores (I'm looking at you, Thai Kitchen, with your bland overpriced paste!).
Add Maggi Seasoning to that and you have a real fuckin meal.
Yellow Thai curry over rice. Go to your local Asian market, or get these off of amazon:
Mae Ploy brand Yellow Curry Paste
and
Squid brand fish sauce
You only use a few Tablespoons of each at a time, and they both last a long time in the fridge (many months)
Here's how I make it:
I really like this because it is really versatile. You do have to buy coconut milk, the Paste, and the Fish sauce, but after that you can just make it with whatever meat/veggies you have on hand. I mostly do Potatoes, Onions, and Chicken, but I used the red paste with shrimp and bok choy once when I was feeling adventurous, and it was great.
The coconut milk gives it a great flavor, and if you use familiar ingredients like potatoes and chicken you can probably get your kids to try it if they are a bit picky. It's really just a throw-stuff-in-a-pot kind of a dish, but I really like it.
Check out some recipes/posts on it here, here, and here
(edit:formatting)
My guess it's Salllal Olembek. However you spell it.
If that doesn't work, Amazon will be happy to help you out.
(That's not a brand endorsement, btw-- it was just the first search result.)
i like japanese curry, it works well with beef, pork or chicken. here is an example, they have variations (generally sweeter or hotter). peole can love it or hate, so maybe try a small batch first.
http://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS/ref=sr_1_3?ie=UTF8&qid=1449251979&sr=8-3&keywords=japanese+curry
for the cut of beef you will want a roast, pick the one that fits your macros. i dont actually do a lot of beef in crock pot so no suggestions.
for pork same deal. if im going for leaner ill use pork cushions/tri tips. if im going for tasty and fatty its shoulder/butt all the way. country style ribs are also a great fatty pork cut.
bbq sauce you can just go straight up in the crock pot, maybe add some broth or water so you dont have to use so much sauce. salsa i think you need to add something, taco mix ix popular. ive also enjoyed ranch mix and the lipton soup thing that is for onion dip or meatloafs and all sorts of things. another popular mix is franks (or a cayenne pepper sauce) with optional ranch mix.
Online is extremely overpriced (especially the korean one because it is 10 seperate packages. Probably enough for 4 weeks though!), but here is what I found: I live in a bigger city so my asian store sells those buckets for under 5 bucks and a big bag of the korean curry for like 6.
Korean: http://www.amazon.com/Ottogi-Instant-Curry-Mild-6-7ozX10CT/dp/B004LSOD32
Thai Red: http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2?ie=UTF8&qid=1451584616&sr=8-2&keywords=thai+red+curry
Massaman: http://www.amazon.com/Mae-Ploy-Matsaman-Massaman-Curry/dp/B000EIE7GQ/ref=sr_1_2?ie=UTF8&qid=1451584710&sr=8-2&keywords=massaman+curry
Thai Green: http://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/9742356831/ref=sr_1_2?ie=UTF8&qid=1451584657&sr=8-2&keywords=thai+green+curry
Edit: The thai ones need coconut milk cans (about 70-99c) and the red and green curry one tastes so much better if you put egg plants in there.
4oz should last you a fairly long time if you're careful to be efficient with it.
Liquid smoke is "real smoke" in the sense that it is made with real smoke. It's basically made by producing smoke in a humid environment, and having it condense on a cold metal plate. The condensate is collected and bottled.
Liquid smoke gives you an alternative to using a real smoker. Ham (unless it's parma/serrano, etc) is smoked. Building a smoker is expensive and complicated in itself, so trying for a first time using liquid smoke is very convenient.
These are expensive examples. In Canada (and in the United States, I assume) you can buy it in most grocery stores, and it's less than $10.
https://www.amazon.ca/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO/ref=sr_1_1?ie=UTF8&qid=1501766154&sr=8-1&keywords=liquid+smoke
https://www.amazon.ca/TRY-ME-LIQUID-SMOKE-OZ/dp/B00CO1ZFVC/ref=sr_1_3?ie=UTF8&qid=1501766154&sr=8-3&keywords=liquid+smoke
I will be honest in that I have never used liquid smoke to simulate real smoking, but I know that some commercial producers do it, and it should work. Just be careful not to use too much - it is quite strong.
If it were me, I would acquire that prague powder, and some liquid smoke and I would give it a try :) Do some experimentation. It probably won't be exactly like a commercially produced ham - especially if you're used to American "country ham" which is much dryer.
You could try curing pork chops (kassler) or pork loin.
Personally, I like to make cured/smoked pork ribs, pastrami (beef brisket, blade, or cheek with lots of spices), cottage roll (unsmoked cured pork shoulder with cloves and extra sugar), etc.
I find it easiest to do smaller pieces of meat, and do it in a ziplock bag. That way you don't need as much water, which means you don't need to use as much prague powder or spices. You just need to turn it over every day to make sure it's getting well mixed/exposed.
ok,
right.
BBQ Saucethis stuff is bloody lovely and dead easy to make only takes an hour or so.
pulled pork now i sub cider for the 1/4 cup (effin americans and thier cups) of water and add 2 tablespoons of liqued smoke for a nice off the grill hint. cut the skin off your shoulder ofc b4 you slap it in there and make crackling out of it to go in the buns too for bonus points ;)
ill not insult you by linking you a coleslaw recipe...
p.s. you may find the 'liqued smoke' hard to find, amazon has it and so do alot of tesco.. its worth the effort hunting it down though.
p.p.s. dont worry about it looking like 'there's hardly any sodding liqued in this slow cooker!' the pork will make its own.
https://www.amazon.com/Okonomi-Sauce-17-6oz-by-Otafuku/dp/B00886NJP6
https://www.amazon.com/HP-Hp-Sauce-9oz/dp/B000EZWKY0
Thanks! I keep some of these handy to cut down on the "futz factor".
I believe it is a packaged curry mix, but I didn't realize they were vegan!
here ya go buddy they should have this at any given Asian market, they usually do. It’s close enough substitute and delicious on your Chinese food.
Try this stuff, super concentrated: http://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=sr_1_1?ie=UTF8&qid=1346562852&sr=8-1&keywords=coconut+cream
Nutiva also sells a jar, but these boxes are more economical.
Ceau Also congrats pt corupt oameni la vinete. In UK n-au spor ;(
It depends on flavor profile more than anything. /u/urnbabyurn has it down. That will be amazing.
But you could do a simpler dish of sorts you could make a green curry without lots of coconut milk (or any for that matter) with a simple paste and fish sauce that will pack a pretty good punch. Stuff like Mae Ploy
Is it chili garlic sauce? I know I'm taking your description literally but without tasting it, I could only offer my best guess of this very popular condiment. My husband and I prefer it over sriracha.
This stuff is fantastic, it's like liquid MSG.