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Cooking with Belgian candi syrup
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Topic: Cooking with Belgian candi syrup
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chumley
Senior Brewmaster
Posts: 1212
Cooking with Belgian candi syrup
«
on:
May 23, 2014, 09:15:01 am »
I get spam email once a week from Saveur magazine, which gives dinner suggestions for the week. They had a recipe for Vietnamese pork meatballs the other day that looked intriguing:
http://www.saveur.com/article/Recipes/Bun-Cha-Vietnamese-Pork-Meatball-Noodle-Salad
As you can see, the recipe calls for caramelizing sugar. Being lazy, I just skipped that step and used a couple of tablespoons of D45 amber candi syrup.
I grilled them up last night for dinner, along with the rice noodle, herbs and lettuce. Amazing! The caramelly syrup with the salty fish sauce and shallots made those grilled morsels fantastically delicious.
My only other tweak was to the sauce. I didn't have any green papaya, so I made this version of Nuoc Cham instead:
http://www.nytimes.com/2005/06/29/dining/294krex.html
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denny
Administrator
Retired with too much time on my hands
Posts: 27129
Noti OR [1991.4, 287.6deg] AR
Re: Cooking with Belgian candi syrup
«
Reply #1 on:
May 23, 2014, 10:06:35 am »
YUM!
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Life begins at 60.....1.060, that is!
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reverseapachemaster
Official Poobah of No Life. (I Got Ban Hammered by Drew)
Posts: 3780
Re: Cooking with Belgian candi syrup
«
Reply #2 on:
May 24, 2014, 09:55:57 am »
I could see that working really well. I had some of those Vietnamese pork meatballs at a restaurant a couple weekends ago and the caramel is very obvious.
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American Homebrewers Association | AHA Forum
Other than Brewing
All Things Food
Cooking with Belgian candi syrup