50
Glazed Wadi
(lemmy.nz)
I was fucking around in the kitchen trying out straining tomatoes to reduce cooking time for sauces and was also thinking about what I could do with the liquid fraction.
I washed some wadi (soy chunks, check the indian food stores/sections) and squeezed them well before putting them in some of the liquid in a sauce pan and simmered. The flavor wasn't remarkable so I added some salt but still nothing to write home about.
So it's not a waste to use the liquid as cooking liquid for wadi but it doesn't do anything special. So I decided to turn it into a glaze.
I am making a bbq sauce at the same time so it was inspired by that. I added:
- apple cider vinegar
- brown sugar
- cayenne pepper
- smoked paprika
- mustard powder
And just let it thicken slowly in the sauce pan. Delicious!
Chunks! Chunks! Chunks!