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Hot sauce

Sunday Independent (Ireland) - Life - - THE WHOLE PICTURE -

From bird’s eye to smoked chipo­tle, Trinidad per­fume to Chi­nese Tien Tsin, a tinc­ture of chilli lifts any dish. Such is our pas­sion for these fiery fiends, that su­per­mar­ket shelves are over­run with chilli sauces, most of which are im­ported from big com­mer­cial fac­to­ries and are usu­ally of the cloy­ingly sweet va­ri­ety. How­ever, Chef Kwanghi Chan, above, having daz­zled din­ers in top restau­rants over the past few years, launched his ChanChan Hong Kong Street sauce, €3.75, with layer upon layer of grown-up flavours in one bot­tle. Born in Hong Kong but raised in Done­gal, he fer­ments chilli pep­pers with de­vel­op­ing the flavour “that ev­ery­one in Asia loves”. This he in­fuses with sea­weed from our wild At­lantic shores; then he adds onions, kaf­fir lime leaves, fresh lime juice and Ja­panese It’s sassy and so­phis­ti­cated. Use it on steaks, burg­ers, rice, noodles, or lash it into a Bloody Mary! See chan­

koji miso, kombu miso. umami

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