The beaver is a proud and noble animal
Notes from a bemused canuck
So far this weekend, I’ve made scotch eggs, fried chicken, sweet chili sauce and bacon-stuffed buttermilk rolls.
Been busy! And I realized that I haven’t made those rolls in years! I had to go off-piste with the recipe because I used up all the buttermilk for the fried chicken, but all the baking I’ve been doing recently saved the day and they came out great in the end.
1/3 cup rice vinegar
1/3 cup water
1/3 cup cane sugar
1 tbsp sambal oelek (more or less according to taste)
1 tsp finely minced ginger
1 tsb soy sauce
2 tsp cornstarch dissolved in 1 tbsp water
Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week.