Sriracha paneer

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sriracha paneer

Who doesn’t like Sriracha? It’s the solution to everything. It is spicy, flavorful and jazzes up anything you add it to. “Sriracha > every sauce that has ever existed,” says, the biggest Sriracha fan ever, my hubby. <br />While I was spending hours and hours on Pinterest drooling over every food pin I saw, I instantly fell in love with this recipe. The original recipe was made with tofu but I decided to use Paneer instead, (Paneer = Indian cheese, tastes a lot like Ricotta). Paneer is made with whole milk that is typically curdled with a food acid (lemon juice or vinegar), then the water is drained out using a cheese cloth and the remaining curdled milk is pressed to form a tofu like consistency. The texture of paneer differs a lot from tofu, paneer is slightly gritty and dense whereas tofu is smooth and soft. You can find Paneer at any Indian grocery store or even make it at home. <br />This recipe is very easy to make and it doesn’t take a lot of time. It is a great appetizer for a large dinner party. Needless to say, the Sriracha Paneer was a hit at the bridal shower. Well, of course it was, it had Sriracha in it, you can’t go wrong. <br /> <br />***This recipe requires overnight prep, so plan ahead.***

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sriracha

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