Sunday, 24 May 2015

Szechuan Sauce | Sichuan / Szechwan / Schezwan Cuisine | Kukskitchen

 Szechuan Sauce  | Sichuan / Szechwan / Schezwan Cuisine  | Kukskitchen


We all like chinese food and in India people love Indo-chinese. My husband and my son are big fans of the 'sweet and sour' but then I like everything hot and spicy. Now there comes that special place Szechuan cuisine has in my culinary world. Szechuan cuisine originates from the Sichuan province of Southwestern China. It usually has bold flavours. It has garlic, it has chilli and it has Sichuan pepper.



One would think Sichuan pepper is, like white, black or chilli pepper, - spicy. But no, Sichuan pepper has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices. It is also called chinese coriander. It is one of the ingredients in chinese five spice. But then, how to get hold of it. If you ask me, my answer would be - I DON'T KNOW. But what I do know is how to create the same taste with ingredients I have in my kitchen cupboard.

I present you a DIY Szechuan sauce and hope yoou like it. I made a fried rice with this sauce and it tasted amazing. I will post that this week. Watch this space.

This sauce can be stored in air tight bottle for few days or more if stored in a fridge.



---------------------------------------------------------------------------
Szechuan Sauce
10 minutes
---------------------------------------------------------------------------

Ingredients:

1- Sesame oil - 3 tbsp
2- Dried chilli flakes - 1/2 cup
   Garlic - 2 cloves crushed
   Sugar - 1 tsp
   Tomato puree - 2 tsp
   Salt to taste
3- Lemon juice - 1/2 tsp

Method:


  • In a wok heat oil till smoking hot and add (2) one by one.Cook till oil is clears.
  • Remove from heat,add lemon juice and mix well.



Also check out - Chocolate Mousse - Click on the picture for recipe.



If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated.

Thank you xx

Cheers
Sherin Deepu

No comments:

Post a Comment

Thank you for your presence and thoughts.
Come again!

Hugs,
Sherin


Please do not borrow pictures without my permission. I may not find out but there is someone up there watching, and stealing doesnot go well in his court.

Author

My photo

 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

get free recipes straight to your inbox.

Related Posts Plugin for WordPress, Blogger...