Category Archives: Condiments

We love a good relish or sauce here at Burnt My Fingers… truth to tell, sometimes the condiments are more important than the underlying meal.

Recipe: Carrot Pickle for Dave Chang

Posted on February 16, 2012 by Burnt My Fingers

I found this carrot pickle recipe on chow.com originally, but it was way too sweet. After adjusting the ingredients I discovered it was the same pickling proportion used by David Chang in the Momofuku cookbook. If you want to mess with … Continue reading →

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Recipe: Nam Pla Prik Manao Kratiem (Thai Crack Sauce)

Posted on February 3, 2012 by Burnt My Fingers

This recipe makes the incredibly addictive Thai sauce that is in many restaurants but kept away from farangs (westerners). Typically it is on the waiters’ stand or in the kitchen and you have to ask for it. This is a … Continue reading →

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Recipe: Pickled Onion a la Mexicana

Posted on October 26, 2011 by Burnt My Fingers

A complex and tasty pickled onion, adapted from Elizabeth Lambert Ortiz’ “The Complete Book of Mexican Cooking”, a Bantam paperback published in 1968. Ingredients: 1 onion, peeled and sliced very thin Salted water for soaking 3 serrano chiles or 1 … Continue reading →

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Recipe: Thai Plum Sauce

Posted on October 13, 2011 by Burnt My Fingers

Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume). Serve Thai plum sauce as a dipping sauce with Thai BBQ Chicken. Ingredients: 4 umeboshi (pickled plums), pitted and chopped 3/4 c white vinegar 1 c sugar 2 t … Continue reading →

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Recipe: Skinny Vinaigrette

Posted on September 25, 2011 by Burnt My Fingers

Mix up just the vinegar and dry ingredients, then add oil to taste when you dress your salad. Makes much more sense. Ingredients: 1 c good wine vinegar 3 t sugar 2 t Kosher salt 1 t pepper Method: combine … Continue reading →

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