Nasi Goreng recipe

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Indonesian fried rice

Nasi goreng simply means “fried rice” in Indonesian, and it is one of the favourite staples of Indonesian cuisine. Aromatic spices and satisfying textures make Nasi Goreng so dear to many people worldwide. This dish represents a part of the rich culinary heritage that Indonesia offers, and it stretches from warungs by the side of the street to high-end restaurants across the archipelago. The real nasi goreng is a flavourful mix of fried rice, usually prepared from yesterday’s leftover rice. What differentiates Indonesian nasi goreng from other fried rice dishes is the kind of ingredients and spices used to make it, such as kecap manis—sweet soy sauce—shrimp paste, or terasi, and chili sauce, or sambal oelek.

Although nasi goreng has many variations throughout Indonesia, it seems that its basic preparation method is somewhat uniform. The rice is stir-fried with some aromatics like garlic and shallots, usually complemented with protein, which would be chicken, shrimp, or beef. Scrambled eggs are often added, either into the rice mix or above it as an extra topping. It is then garlanded with refreshing vegetables like cucumber slices and tomato wedges against the warm, flavour-loaded rice.

Nasi goreng is not only a food in Indonesia but part of a culinary tradition in which the country’s food culture is embedded. Almost every region may have its own version of nasi goreng, adjusting it to the availability of local ingredients and taste. That is what makes the popularity of nasi goreng so great: customization according to one’s taste, yet remaining essentially the same. It is considered a significant life skill in Indonesian households to know how to make nasi goreng, and it can be consumed at any time of the day due to its versatility.

Whether you’re sampling nasi goreng from a street vendor in Jakarta or trying to make it in your own kitchen, this is a dish that offers a delectable window into the vivacity of Indonesia’s culinary scene. It remains hugely popular today, and that fact is a nod to how something as basic as well-made fried rice can be elevated into something very special with the distinctive flavours of Indonesian cuisine. Helped by these two things—sourcing ingredients and mastering the flavor balance—one can really get true Indonesian nasi goreng onto one’s dinner table at home.

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Sriracha Mayo

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What is it ?

Essentially, sriracha mayo is a perfect marriage between smooth, creamy mayonnaise and fiery sriracha sauce. This makes for an enticing mixture that somehow finds a balance between heat and richness, a certain secret weapon able to add some ‘oomph’ to just any dish and turn the absolutely mundane into magnificent with just a simple swirl. It can elevate everything from your morning eggs to that midnight snack—so, a condiment to be in any foodie’s kitchen arsenal. Before getting into all of that yummy goodness, though, let’s take a little peek at where it all began with this taste sensation.

Sriracha sauce, the fiery half of this dynamic duo, has an interesting history. It was created in the 1980s by David Tran, a Vietnamese immigrant in California. Named after the coastal city of Si Racha in Thailand, this sauce quickly became a cult favourite in the US. Mayonnaise, on the other hand, has been around since the 18th century, with roots in French cuisine. The marriage of these two distinct sauces represents a beautiful blend of Eastern heat and Western creaminess, a true embodiment of fusion cuisine.

The brilliant combination of these two condiments emerged in the early 2010s, likely in trendy food trucks and fusion restaurants. It rapidly gained popularity, becoming a staple in many kitchens and restaurants around the world.

You’ll love sriracha mayo because it’s incredibly versatile, brilliant on burgers, with chips, in wraps, or as a dip. Plus, it’s dead easy to make and you can customise the spice level to your liking. It’s a testament to the beautiful fusion of Asian and Western flavours that has become increasingly popular in modern cuisine. Whether you’re a seasoned chef or a kitchen novice, sriracha mayo offers an easy way to add a gourmet touch to your meals, impressing friends and familhttps://chilliworkshop.co.uk/recipes-with-chilllies/starters-snacks-and-dips/dips-from-around-the-world/y with your culinary prowess.

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Make your own chorizo

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Homemade Chorizo

Ready to spice things up in the kitchen with a tasty new adventure? If you’ve ever wondered how to make chorizo or searched for the best homemade chorizo recipe, then you’re in the right place. Many home cooks ask, “How can I make chorizo as good as what I get from the store?” or “What is the secret behind having the best homemade chorizo?” Well, good news: making chorizo at home might be easier than you think. With the right ingredients and a little bit of guidance, you’ll be well on your way to mastering this chorizo homemade recipe.

Before diving into the recipe, let’s take a moment to talk a little about the somewhat interesting history of chorizo. This genuinely adored sausage was created many centuries back in Spain before it hit the rest of the world. In the olden times, it was made from pork and seasoned with a mix of various spices, most of which are paprika. Chorizo was at first made as a technique for preserving meat. Throughout the years, many areas developed their own particular variations, numerous of which boast distinct flavors. Nowadays, you’ll find a myriad of kinds of chorizo: from the dry, smoky Spanish ones to the fresh, incendiary ones favoured by Latin Americans.

In this article, I am going to guide you through the steps for preparing chorizo from scratch. I will take you through every little detail, from choosing the best possible meat and spices to mixing and cooking your chorizo. So whether you want to prepare an original authentic Spanish chorizo or try your hand at something a bit more experimental, I have you sorted. By the end, you’ll know exactly how to prepare homemade chorizo and be confident enough to try out your own touches in the recipe.

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Jambalaya

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Louisiana Classic

Jambalaya is more than just a dish; it’s a journey through history and culture. This Louisiana classic, known for its bold flavours and hearty ingredients, tells a story with every bite. Rooted in the rich cultural melting pot of Louisiana, jambalaya reflects a blend of French, Spanish, and African influences. The dish’s name and diverse ingredients speak to its origins as a way to bring people together and make the most of available resources. Let’s delve into the fascinating history of jambalaya and discover how it evolved into the beloved dish we savour today.

The history of jambalaya is as rich and varied as its flavour. This beloved dish has its roots in the cultural melting pot of Louisiana, where French, Spanish, and African influences blend seamlessly. The name “jambalaya” is believed to derive from the Provençal word “jambalaia,” meaning a mix or mishmash, which reflectsthe dish’s diverse ingredients. Originally, it was a way to stretch limited resources and feed large families or gatherings. The dish evolved in the 18th century as Spanish settlers tried to recreate paella with local ingredients, leading to the rice-based creation we know today. African slaves added their own touches, such as the “Holy Trinity” of onions, celery, and bell peppers, which are now essential to the dish. Over time, jambalaya has become a symbol of Louisiana’s vibrant culinary heritage, celebrating its multicultural roots.

Only the real key ingredients are just rice, the “Holy Trinity” of onions, celery, and bell peppers, your chosen protein, and spices. That’s where we come in: The Chilli Workshop has got the goods to kick your jambalaya up a notch. Fancy giving it a go? It’s a piece of cake, really! Chuck your veggies in a pan, toss in your meat and seafood , sprinkle some rice and spices, and slosh in the broth. Let it bubble away for a bit. Oh, and don’t forget to give it a breather before dishing up! Serve it up with a side of crusty bread or a green salad for a complete meal. Your friends and family will be asking for seconds before you know it.  So, roll up your sleeves and dive into the joy of making jambalaya!

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 Buffalo Style Sauce!

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Buffalo chicken wings

Ever wonder what buffalo chicken sauce really is? Or maybe the dilemma for you is how to get your wings to sing? Well, you have a treat coming! Here at The Chilli Workshop, we just love all things spicy. Now, though, we are totally obsessed with the subject of Buffalo sauce. So let’s take a little journey back to 1964. Just imagine this: late at night in Buffalo, New York. Teressa Bellissimo, co-owner of the Anchor Bar, whips something up to feed her son and his buddies. She takes some chicken wings, tosses them in some spicy sauce, and—just like that—the Buffalo wing is born. What about the sauce? Well, here comes the interesting part: Teressa’s recipe was a secret from day one. Yet food enthusiasts and chefs did crack the code over the years to make this tangy spicy delight we get to enjoy today.

A late-night snack has grown into a worldwide sensation: Buffalo hot wings sauce isn’t just for wings anymore. It’s on pizzas, mixed into dips, and even pops up on sophisticated restaurants’ menus. In the UK, we’ve opened our arms wide to this American classic. In The Chilli Workshop, we have been watching it grow in popularity. No longer is it a takeaway staple, but more and more people are looking to create their buffalo chicken sauce recipe in the home kitchen. But pray tell, what is this flavour bomb? At the core, buffalo chicken sauce is a zesty mix of hot sauce, butter, vinegar, and spices. It is named after its birthplace, Buffalo, New York—not the animal! This is the secret sauce for killer wings, but it is so much more versatile than that.

Ever wondered how to make buffalo chicken sauce from scratch? At The Chilli Workshop, we tried our hand at making a sauce that tickles your tinglies. It is fantastically balanced with heat, tang, and richness in all the right proportions. This is the perfect sauce for that big game night you’re planning, or just to jazz up your midweek dinner. It’s dead easy to make with just things you probably have in your kitchen. Plus, way tastier than anything you’d buy in a bottle. So, roll up your sleeves, grab your saucepan, and let’s get cooking! Trust us, once you try this homemade buffalo hot wings sauce, you’ll never go back to store-bought.

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Spicy Fajitas

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Spicy Chicken Fajitas!

Fancy adding some zest to your weeknight meals? Give our mouthwatering spicy chicken fajita recipe a go! The secret’s in the perfect blend of fajita mix spices that will tantalise your taste buds. Whipping up your own chicken fajita spices mix is easier than you might think. Here’s a quick rundown of the essential spices for chicken fajitas: chilli powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper (for extra heat). Combine these spices in a bowl, and bob’s your uncle! You’ve got a homemade spicy fajita mix that rivals any shop-bought version.

Don’t forget to customise your spicy fajita mix to suit your taste preferences. If you love heat, increase the amount of cayenne or add some crushed red pepper flakes. For a smoky twist, incorporate some smoked paprika into your blend. Experiment with different ratios of spices to create your signature chicken fajita spices mix. Remember, the key to perfect fajitas is not just in the spices, but also in the preparation – make sure your frying pan is screaming hot before adding your seasoned chicken for that classic fajita sizzle!

To make your chicken fajitas spice recipe even more flavoursome, try toasting the spices in a dry pan before mixing. This simple step releases the aromatic oils, intensifying the flavours in your fajita mix spices. For the ultimate spicy chicken fajita experience, coat your chicken strips generously with the spice blend, then sear them in a hot frying pan with colourful bell peppers and onions. The result? A sizzling, aromatic dish that’s sure to become a family favourite. Ready to spice things up? Give this chicken fajitas spice recipe a go and transform your supper into a fiesta of flavours!

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Birds-eye Chillies

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African and Thai Birdseye Chillies

Birdseye chillies, known for their intense heat and vibrant flavour, spread globally primarily through Portuguese maritime trade networks established in the early 16th century. Originating in Central and South America, these peppers found new homes in Africa and Southeast Asia, where they adapted to local conditions and became integral to regional cuisines. Their journey from the Americas to Africa and Asia, primarily facilitated by Portuguese traders, demonstrates the profound impact of global trade on world cuisines. Despite their small size, these chillies pack a powerful punch, offering heat enthusiasts a range of fiery culinary experiences.

The African birdseye chili (Capsicum frutescens), also known as peri-peri, was introduced to the continent by Portuguese traders. It’s typically smaller than many other chili varieties, usually measuring about 1-2 cm in length. These  peppers are bright red when ripe and offer a fruity, slightly smoky flavor with heat levels ranging from 50,000 to 100,000 Scoville units. They’ve become essential in dishes like peri-peri sauce, particularly in Portuguese-influenced African cuisines. The compact size and intense heat of these peppers have made them a favorite among chili enthusiasts and a crucial ingredient in many African dishes.

Thai birdseye chillies (Capsicum annuum), while also influenced by Portuguese trade, have developed their own distinct characteristics in Southeast Asia. While often considered smaller than their African counterparts, it’s important to note that the size of South Asian birds-eye  chillies can vary tremendously, typically ranging from 1-4 cm long. These chillies can be used when red or green and are known for their extreme heat, ranging from 50,000 to 150,000 Scoville units. They offer a sharp, clean heat with subtle fruity notes and are crucial in many Thai dishes, including Som Tam and various curries. Their versatility and intense flavor have made them indispensable in Southeast Asian cuisine and increasingly popular worldwide.

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Hot hot sauces

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Super hot sauces

We’re about to dive into the scorching world of hot hot sauces, where your average condiment fears to tread. These aren’t your run-of-the-mill table sauces – oh no, we’re talking about tongue-blistering, sweat-inducing concoctions that’ll have you questioning your life choices.

Before we get into the nitty-gritty, let’s talk about the Scoville Scale. This isn’t just some fancy thermometer; it’s the holy grail of heat measurement in the chilli world. Your garden-variety jalapeño? It’s a mere tickle at 2,500 to 8,000 Scoville Heat Units (SHU). But the sauces we’re about to explore? They’re in a whole different league, mate. We’re talking over 1,000,000 SHU – that’s not heat, that’s bloody lava in a bottle!

Now, you might be wondering, “Who in their right mind would want to subject themselves to such torture?” Well, let me tell you, there’s a whole community of heat enthusiasts out there who live for this stuff. They’re not just after the burn; they’re chasing the endorphin rush, the flavour complexity, and yes, maybe a bit of bragging rights. It’s a culinary extreme sport, if you will, and these hot hot sauces are the Mount Everest of the condiment world.

Now, buckle up and grab a glass of milk. We’re about to embark on a tour of the hottest of the hot, the crème de la crème of crazy heat. From YouTube sensations to Aussie face-melters, we’ve got a lineup that’ll make your taste buds stand up and beg for mercy. So, if you’re ready to push your palate to its limits and beyond, let’s dive into the fiery world of hot hot sauces!

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The Scoville Heat Scale

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Measuring Spicy Heat

The Scoville Heat Scale, developed in 1912 by American pharmacist Wilbur Scoville, stands as the most widely used method for measuring and comparing the heat of chillies and spicy foods. This scale quantifies spiciness in Scoville Heat Units (SHU), providing a standardized way to understand and communicate the intensity of different peppers. From mild bell peppers to scorching hot Carolina Reapers, the Scoville scale offers a comprehensive framework for categorizing the vast spectrum of pepper heat.

Image: Wilber Scoville
Professor Wilber Scoville

Wilbur Scoville’s original method was surprisingly subjective. It involved diluting a pepper extract until its heat was no longer detectable by a panel of tasters. The amount of dilution required determined the pepper’s SHU rating. This process, while groundbreaking for its time, relied heavily on human perception, which could vary significantly between individuals.

In modern times, the science behind measuring Chilli heat  has evolved considerably. High-performance liquid chromatography (HPLC) now provides more accurate and objective measurements. This technique detects and quantifies capsaicinoids, the chemical compounds responsible for a pepper’s heat. By using HPLC, researchers can determine precise SHU values without relying on human taste buds.

The Scoville scale spans an impressive range, from the mildest Chillies at 0 SHU to the most extreme at over 2 million SHU. This vast spectrum allows for detailed categorization of peppers and spicy foods, making it an invaluable tool for culinary professionals, gardeners, and spice enthusiasts alike. The scale’s wide adoption has not only standardized how we discuss pepper heat but has also sparked a global interest in pushing the boundaries of spiciness, leading to the development of increasingly hotter pepper varieties.

Where to buy Chilli seeds UK

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A Comprehensive Guide

For UK gardeners, finding high-quality chilli seeds can seem daunting. With so many varieties and suppliers out there, how do you know where to start? Whether you’re dreaming of mild Jalapeños or craving the intense burn of Carolina Reapers, we’ve got you covered. In this guide, we’ll explore the best places to buy chilli seeds in the UK. We’ll introduce you to reputable suppliers who offer everything from common favourites to rare and exotic varieties. Plus, we’ll share tips on choosing the right chillies for your growing conditions and experience level.

But first things first. Before choosing your seed supplier, it’s always good to know what grows well in the UK and what to look out for. Despite our cooler weather, several chilli varieties thrive here. Apache and Hungarian Hot Wax are great for beginners, offering good yields and tolerance for cooler temperatures. Jalapeños and Cayennes adapt well to UK conditions and are versatile in the kitchen. For heat lovers, Scotch Bonnets can succeed with extra care or in a greenhouse. Padrón peppers offer a fun mix of mild and spicy fruits on the same plant.

The standout for UK growers is the Rocoto, remarkably cold-resistant and able to withstand temperatures as low as -5°C, making it ideal for outdoor growing. These apple-shaped peppers offer a fruity flavour with significant heat and can even be grown year-round in milder UK regions. Whether you’re a novice or experienced grower, these UK-friendly varieties ensure a successful and spicy harvest. Now, get ready to embark on a spicy journey through the world of chilli seeds.

From online specialists to local garden centres, we’ll help you find the perfect starting point for your chilli-growing adventure. So grab your gardening gloves and let’s dive in – your future salsa, curry, or hot sauce starts here!

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