It’s no Secret, but I love Cooking. Usually, my Foods are very simple, and I will never write about everything I cook, but lately, I have been experimenting with new (to me) Ingredients from Time to Time.
So far, that has been a lot of Fun, and it lead me to one of my now favourite Ingredients, Gochujang.
But I haven’t stopped there. Over the past few Weeks, I have been playing with two more fabulous Food Stuffs to add to my Tool Kit: Kimchi, and Sriracha.
Kimchi, when made from Napa Cabbage, is pretty much like Korean Sauerkraut, just with much more Depth to it.
It is full of tangy Flavour, just like Sauerkraut, but expands upon that with a lovely hint of Spice from Gochugaru, or Korean Chili Powder.
I have already cooked win it once, but that still needs a bit of tweaking before I am ready to Post, and of Course I need to head back to the Asian Supermarket to buy some more of it.
And maybe I’ll do a little Story about that Place as well. They have a whole Wall of instant Ramen.
The other Thing I got is Sriracha Sauce. I knew that Sauce before, but I hadn’t bought some in a long Time until I saw some at a local Supermarket.
There was a Time when I absolutely loved Sriracha, and I just had to buy some to maybe rekindle that Flame.
Being Made from Chili Paste, Vinegar, Garlic, Salt and Sugar, Sriracha is pretty much everything I like in a Hot Sauce: It is simple and just tastes good.
Personally, I love it on fried Eggs, or with Chicken, but it goes just as nice on a Grilled Cheese. I also love that it is not just Spicy, but also a bit flavourful. It is also not overwhelming as long as you don’t use too much of it.
So far, I really had a lot of fun on this new cooking Journey of mine, and if you want to, I invite you to stick along for the Ride.
There are many more Things in the Oven, almost ready to be served.
A good Meal 