From the kitchen
Camel Milk Sweet Chili Glaze
A sticky-sweet chili glaze rounded out with camel milk for a less aggressive heat and richer mouthfeel.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/2 cup Sweet Chili Sauce
- 2 tbsp pasteurized camel milk
- 1 tbsp Soy Sauce
- 1 tsp Fresh Ginger, grated
- 1 clove Garlic, minced
Method
- Whisk sweet chili sauce, soy sauce, ginger and garlic in a bowl.
- Add milk gradually and whisk until the color is even.
- To serve warm, heat over low heat 2 to 3 minutes, stirring, just until hot; do not boil.
- Divide into a clean serving portion and a separate brushing portion before approaching raw meat.
- Brush onto fully cooking meat or vegetables during the final 2 to 3 minutes so the sugar does not burn. Discard contaminated brushing sauce.
Cook with confidence
Before you start
Before you start
Use bottled sweet chili sauce, not unsweetened chili paste. Milk makes this glaze lighter in color and less sticky; it remains a finishing glaze rather than a marinade for long storage.
Serving and keeping
Refrigerate the clean reserved glaze within 2 hours for up to 3 days. Any glaze that touched raw meat must be discarded.
Ginger and Garlic Need Fine Texture
Grate the ginger and mince the single garlic clove very finely. Large pieces applied as glaze can scorch on the exterior before meat or vegetables finish.
Warm Gently, If at All
For a hot glaze, use low heat only until warmed. Boiling concentrates the sugar and exposes camel milk to unnecessary heat.
Culinary Library
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