By J.M. HIRSCH By J.M. HIRSCH ADVERTISING Associated Press Rule No. 1 about spicy ingredients — you don’t need to love spicy foods to love what spicy ingredients can do for the foods you do love. That’s because foods such
By J.M. HIRSCH
Associated Press
Rule No. 1 about spicy ingredients — you don’t need to love spicy foods to love what spicy ingredients can do for the foods you do love.
That’s because foods such as chili peppers and hot sauces can do way more than simply add mouth-searing heat. Adding just a touch will heighten the other flavors of a dish without adding noticeable spiciness.
For example, whip up your favorite mac and cheese. Now stir in just a few drops of hot sauce. Taste. It won’t be spicy, but it will be better.
Why am I telling you this? Because I want you to try a seriously spicy ingredient and there is no need to be scared off by the heat.
Throughout Asia there are numerous condiments referred to as sambals. Most are made by grinding together chili peppers and vinegar. Depending on where you are, other ingredients — such as dried shrimp, fermented soy beans, brown sugar, spices, coconut milk, etc. — may be added.
The result is a family of sauces with bright, punchy flavor and a fair amount of heat. They usually accompany meat and rice dishes and are added to taste.
The international aisle of most mainstream grocers in the United States will offer at least one or two varieties and they are worth checking out.
One of the most common is sambal oelek (also called chili paste or fresh chili paste), which is a simple blend of crushed chilies, salt and vinegar. Alongside sambal oelek, you may also find something labeled chili garlic sauce, which is sambal oelek with garlic added.
Either is a fine choice for any of these recipe ideas. The flavors are intense, slightly acidic and almost pungently sweet.
Like most vinegar-based condiments, sambals can be refrigerated for months after opening (most are marked with “best by” dates).
One caution — the word sambal also sometimes refers to a spicy dish. You’re looking for the condiments, which are sold in plastic and glass jars.
For more ideas for using sambal, check out the Off the Beaten Aisle column over on Food Network: http://bit.ly/yuRWU2
Chili Garlic
Roasted Shrimp
with Fettuccine
Start to finish:
25 minutes
Servings: 4
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon sambal oelek or chili garlic sauce
1 pound large raw shrimp, shells and veins removed
12-ounce package fresh fettuccine
1/2 cup grated Parmesan cheese
3 scallions, chopped
Heat the oven to 450 F. Bring a large saucepan of salted water to a boil.
In a large bowl, mix together the oil, salt, pepper and the sambal or chili garlic sauce. Add the shrimp and toss well.
Transfer the shrimp, as well as any sauce in the bowl, to a rimmed baking sheet. Roast for 5 to 7 minutes, or until pink and firm.
While the shrimp roast, add the pasta to the water and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain.
In a large bowl, combine the pasta and shrimp. Use a silicone spatula to scrape any liquid from the baking sheet into the bowl. Toss well.
Sprinkle the cheese and scallions over the pasta and shrimp, as well as a bit of the reserved pasta cooking water. Toss until the cheese is melted.
Nutrition information per serving (values are rounded to the nearest whole number): 500 calories; 140 calories from fat (28 percent of total calories); 15 g fat (4 g saturated; 0 g trans fats); 245 mg cholesterol; 51 g carbohydrate; 39 g protein; 4 g fiber; 1,050 mg sodium.
