Sweet hot sauce

Blogged by Twan as Cooking,Daily life — Twan Sat 30 Mar 2013 12:05 pm

I ran out of sweet chilli sauce (because you can put it on almost everything) so made a fresh bottle. When I was making my curry, I actually thought it was fun to make pictures along the way, so I did the same with my sweet hot sauce today.


As you can see, only a couple of ingredients this time:
– 1 small onion
– 1 clove of garlic
– an empty bottle (I used an empty soy sauce bottle)
– herb vinegar (you can also make this with rice vinegar)
– sugar
– a chilli (I used one of my super hot 7pods)

The body of the sauce will mostly be the vinegar and the sugar. The ratio vinegar:sugar is about 1:1.5. So I put about 1.5 cup of vinegar and a bit more than 2 cups of sugar (yes, that’s a lot of sugar!!).

Chop the onion and garlic in small pieces en fry them quickly with some oil. Put everything together (chili in small pieces) and mix everything. I use an immersion blender to mix and chop all the things extra fine.


Then in a small pan and heat. After a while, taste! The sharpness of the vinegar should be out.


Finally, put it in the bottle. Perfect for on: Everything!

My Thai hobby curry with veggies and chicken

Blogged by Twan as Cooking,Daily life — Twan Sat 2 Mar 2013 8:41 pm

After a holiday in Thailand I have been experimenting a bit with making my own curry paste. I use this as basis for my curries. Today I made some photos along the way.

First, some ingredients:


– 3 or 4 small onions
– 2 cloves of garlic
– some Coriander
– some dried bay laurel leaves
– a piece of ginger
– lemon grass
– some mushrooms
– a sweet potato
– a carrot
– a zucchini/courgette
– 500ml coconut milk
– 1 table spoon of coriander seeds
– 1 tea spoon of cumin
– 1/2 tea spoon of cove
– 1/2 tea spoon cinnamon
– some chili!
– 200-300 gram of chicken sliced in small pieces and marinated with 2 table spoons of soy sauce
– 1 table spoon of thai fish sauce
– 1 table spoon of lemon juice
– 1 table spoon of sugar

Crush the coriander seeds, cumin, cove and cinnamon.Put everything in a blender / food processor and add the onions, garlic, ginger, coriander, lemon grass ( I already cut this in small slices) and blend until you have a nice paste.


Cut the vegetables in small cubes.


Put the paste in a pan with 3 table spoons of vegetable oil and stir on high fire for about 5 mins. Add some water when it gets too dry. You can also add the laurel leaves, sugar, fish sauce and lemon juice. I sometimes also add half a block of chicken bouillon to give it a bit of salty kick ( up to you ).


Add the vegetables without the mushrooms (I always add them the last) and leave for another 5 minutes, but on a medium heat.


Then you can add the coconut milk and leave again for a while. Then add the chicken (with soy sauce )


and the mushrooms. Taste a spoon of the sauce ( be careful, HOT ) and add sugar/salt/pepper/chili as you wish.


Wait until the chicken and sweet potato are done and then serve with some white rice. Hmmmm


Transferred 26 beetles

Blogged by Twan as Daily life — Twan Sat 2 Mar 2013 10:35 am

My beetle (Tenebrio molitor) population grew over the last two weeks to the count of 26. I think most of the pupae transferred to beetles in the last week so they are not really capable of laying eggs yet. Still, I transferred all beetles now to a new box where I keep them for 3 weeks and leave the initial (with the bedding) box as it is. In case beetles laid eggs in there, they should hatch in some 2-3 weeks (the eggs are not visible).

I still have about 50 pupae that will transfer to beetles in the next 2 weeks and since that is a pretty large population of beetles I decided to get rid of the mealworms I still had. I now have a bit of a bigger box for the beetles and will transfer the bedding every 3 weeks to smaller boxes for the eggs to hatch.

© 2009 Twan Sevriens