Our culinary horizons are ever-expanding with flavours that reflect global influences. Who would have guessed that Sriracha sauce would be so popular that major burger chains would adopt it as a key burger seasoning? Take yourself on a culinary excursion through the international aisle of your grocery store to change-up your pantry with some of the hottest new flavour staples.
Start off with a simple taste test and then experiment by adding them to your traditional favourites like pot roast, meat loaf, burgers and more.
As a primer, let’s talk Kecap Manis for starters: Kecap Manis is a soy sauce based condiment used like a ketchup in countries where Indonesian cuisine is the foundation for cooking. I’ve added it to a pot roast recipes for a Vietnamese flavour shake-up. I found my Kecap Manis at our local Dutch deli. If you want to make your own – here’s a link to help: http://www.wikihow.com/Make-Kecap-Manis
Slow-cooker Vietnamese Style Beef Pot Roast with Asian SlawEMAIL Recipe Share on Facebook
- 2 tbsp vegetable oil
- 4 lb 2 kg Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
- 2 tbsp EACH minced fresh gingerroot and rice vinegar
- 5 cloves garlic, minced
- 2 tsp red chili pepper flakes
- 1/3 cup EACH soy sauce and Kecap Manis, or teriyaki sauce
- Asian Slaw, recipe follows
- Pat pot roast dry. Coat beef on all sides with flour. Season beef generously all over with salt and pepper. Heat oil in Dutch oven over medium-high heat. Add roast, brown well on all sides, about 10 minutes. Remove roast from pan. Transfer beef and any juices to slow cooker.
- Add gingerroot, rice vinegar, garlic, chili flakes, soy sauce, Kecap Manis and 1 cup water to Dutch oven. Cook, stirring to remove any brown bits from bottom of pan. Pour over beef in slow-cooker. Cover and cook on LOW for 6 to 8 hours until roast is fork-tender. Remove roast to cutting board, tent with foil.
- Transfer sauce to saucepan and cook over high heat to thicken by reducing by half, about minutes. You should have about 1-1/2 cups of sauce. Carve roast across the grain and serve with sauce as a dip and along with the Asian Slaw (recipe follows).
ASIAN SLAW: In a large bowl, whisk together 1/4 cup vegetable oil, 2 tbsp rice vinegar, 1 tbsp EACH sesame oil, liquid honey and Sriracha sauce. Add half a Napa cabbage, thinly sliced (about 6 cups), 1 pkg (10 oz/284 g) match-stick cut carrots (or 3 carrots, shredded), 4 green onions, thinly sliced and 6 radishes, halved and thinly sliced. Toss vegetables together with dressing. Season with 1/2 tsp EACH salt and freshly ground pepper; toss with 1/4 cup EACH coarsely chopped salted roasted peanuts and minced cilantro and 1 tbsp poppy seeds.