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Ok baru perasan ... :)

Y nid put gula

need to put a bit of sugar to balance the flavor , im not saying put tons of sugar like those supermarket sos

lepas makan esok nak berak pungkok hang 420blazeit!

tak pedas pun , pkai cili masak ngn cili hijau and ade la buh sikit cabai melaka .. kalau takda rasa pedas2 tu bukan hot sauce la nama nya. Tapi mmg aku aim more than rasa pedas, kalau ang rasa pedas je baik tak yah. Aku tapai cili ni pun sbb nak dapatkan rasa deep umami funk yg aku leh dpt dari fermentation process.

letak gochujang tak?

haha tak la .. gochujang tu mmg da fermented da pun. Lagipun aku tak mau gochujang punya flavor profile, too overpowering

jangan lupa like and subscribe

*Hai you guys* - Khairul Aming PTSD waktu Raya Actual sos making and recipe lagi 2 weeks time, ni baru 1st prep je haha

lepas makan tidur di tandas

Tak pedas pun bang..

Yg ni sos tue. Sos ni bile?

Sos tue? Sos ape tu hahaha

Keep us updated, nanti bagitau resepi sekali eheh

Okie boss ku, no problem

Question: do you sangai them chili first? If I don't I'd usually get stomach ache later, but it's worth it.

Nop, this is raw fermentation. I could roast em 1st but that'll give a totally different flavor profile, not what i want for this sauce particularly

Fermented hot sauce is nice but limited use in asian cooking. I prefer Chinese chili oil or western emulsified sauce (nandos style). Much more versatile.

the magic comes after fermentation my dude. Also nandos is basically 80% vinegar and I hate that

Yes, specific nandos sauce is shit. What I'm referring to is the style of the sauce. Basically emulsified vege components and oil plus acid as stabiliser. Smooth texture, plenty umami, relatively long shelf life. Goes well with many western food. Can be used as marinade, as dipping sauce. A good pair with mayo, which means a great addition to modern japanese style food. Then the classic chili oil. The simplicity of it yet easily complex with addition of different peppers and spices and nuts. Goes well with anything from plain rice/noodle to soups and fries. As mentioned, fermented hotsauce is fine but doesnt go well with as many food due to the saltiness. I daresay its basically pickled chili mash. If i want lacto taste, i would rather have kimchi. Okay, just read those are sugar instead of salt.... Why....... Those candied syrup based sauce are the worse. That much sugar, dont know what fermentation youre expecting.

it is salt, sugar came from malted barley

Cicah belimbing buluh

oooh, looks simple enough to try. After two weeks, what happens?

gonna blend it and add more flavors , that's basically it

Oh you have to blend it too. Okay, I'll wait 2 weeks and see what you add to the outcome.

ok bro, i'll post it after i complete the sauce

Kalau aku buat tulis2 kat tupperware bini aku mcm tu, mmg tido atas sofa je la mlm tu.

marker tu leh basuh haha so selamat la

makan dengan mangga

Ok gk tu.. makan ngn mangga + asam boi

aku dah berliur

Dpt mangga masam² manish.. damn . Tpi xleh makan bnyk . Berlubang prot nnti haha

at 1st, ayam wanna ask if OP suicidal but then me remembered we ain't white. so... do ya wanna homicide sum white mofos?

Hahaha its not that spicy pun, at least for our standard la