UMAMI CHILI CRUNCH WITH TOMAMI BAYERN
Bayern
vegan
sauce
easy
Torben Ebert
Ingredients for 4 persons
- 2 cloves
- 2 cinnamon sticks
- 1/2 tsp pepper
- 2 cardamom pods
- 2 bay leaves
- 400 ml rapeseed oil
- 5 cloves garlic
- 3 shallots
- 20 g ginger
- 25 g chilli flakes
- 20 g white sesame seeds
- 30 g peanuts (roasted + salted)
- 1 tsp salt
- 2 tsp sugar 4 tbsp TOMAMI Bayern (formerly Vegami)
Preparation
Finely slice the garlic and shallots and dice the ginger.
Place the cinnamon sticks, pepper, cardamom pods and bay leaves in a pan and fry briefly over a medium heat while stirring.
Add the rapeseed oil to the spices and turn the heat down to low-medium.
Add the garlic, shallots and ginger, then simmer gently over a low heat until the garlic, shallots and ginger are golden brown and crispy, stirring frequently.
Take your time here so that the flavours of the ingredients are released and the crunch from the onions/garlic can develop.
Around 15 minutes should be enough.
In the meantime, place the chilli flakes, sesame seeds, chopped peanuts, salt and sugar in a heatproof bowl and mix together.
Remove the cinnamon stick, bay leaves and cardamom pods from the hot oil.
Pour the hot oil with the remaining crispy fried ingredients over the ingredients that have just been mixed so that it is still simmering slightly in the bowl.
Stir in the crunchy chilli, add the TOMAMI Bayern after 5 minutes and pour into a jar.
It is universally suitable.
