Welcome to today’s daily kōrero!
Anyone can make the thread, first in first served. If you are here on a day and there’s no daily thread, feel free to create it!
Anyway, it’s just a chance to talk about your day, what you have planned, what you have done, etc.
So, how’s it going?
It was good! I made it sans chilli, all three kids tried it (a surprise! but two tried it after the eldest tried it and liked it), and two of them liked it. One liked it enough for seconds.
I had two bowls, one I loaded with sweet chilli sauce and the other I loaded with ground chilli, and both were good in their own way, though I suspect the sweet chilli sauce version was not authentic 😆
Thanks for the suggestion, I like adding new things to the menu and it’s not often that the kids try it the first time they see it!
One thing it mentions is spicy bean paste. Do you normally put something like that in? I’m not sure where I might find it.
Awesome! Any decent size asian grocery should have the paste, may also be in the international section in the supermarket. Honestly I never remember to buy it in time… I doubt mine is very authentic either, I usually have the base spices on hand but not always everything. It still ends up delicious though 🤷♂️
Doubanjiang would probably make it a lot more authentic, but I usually have to omit anything with chilli so the kids will eat it.
I’m going to try and remember to pick up a jar of it next time, I haven’t been to an asian supermarket in a while though.
I always have a jar of doubanjiang now - it gives such a deep savory spicy kick when cooking. I think some new world / pak’n’saves carry the Lee Kum Kee jar which i’ve used before and is ok but not quite as good as some of the other jars i’ve tried (I usually just pick one at random from my local grocer). At a pinch you could probably sub gochujang, its not the same but does a similar job. One thing I really like about this youtube channel (https://www.youtube.com/@ChineseCookingDemystified) is they try to show as authentic a recipe as possible but almost always include substitutions for things they guess aren’t readily available in the west.
The other thing i’ve started having on stock are these packs of sichuan ma la hot-pot base. They’re like a lump of chilli and spices and oil mixed together, i’ve used them as instant flavour for an otherwise fairly plain stir fry as well as a flavour hit to stews and braises. They have that spicy & numbing thing going on obviously so not everyone’s cup of tea.
I do have a thing of gochujang in the fridge, I could probably try that next time - but yeah I don’t think it’s really the same.
That’s a great idea with the hot pot base, unfortunately we don’t get to make as much spicy dishes due to kids, but I might try it one day when I can be bothered making separate meals for them.