Samurai sauce from Belgium

The wonderful Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands.

It is sometimes said that:

Belgian food is served
in the quantity of German cuisine
but with the quality of French food !

Means for all of you - I live in a paradise!

Belgium and the rest of the world

Outside the country, Belgium is best known for its chocolate, soap tarts, waffles, fries and #beer. Here we go!

^{found at www.whereisdarrennow.com}

This is in French as well known as "Sauce samouraï"

Here we talk about a Belgian condiment served with French fries - the belgian style.

According to Harry Pearson, author of A Tall Man In A Low Land:

Some Time Among the Belgians, mobile friteries in Belgium often have samurai sauce, with some making it their special item.

In addition, many kebab restaurants have Samurai sauce as an available condiment. The sauce is made with mayonnaise, ketchup, and harissa or Sambal Oelek.

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Samurai + Mayo = ....

I found this amusing picture at the Facebook site of Samurai Souce

^{by Facebook User}

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Recipe 1

There are different one around and here you may choose from the ones I found so far.

##Belgian Samurai sauce by Sonja
Found at platefulflavors.com

Belgian Samurai sauce is a hot sauce traditionally made with tomatoes, paprika and red peppers. Ideal with snacks, chicken and red meat.

Although the store bought sauce (from Devos Lemmens) tastes really good, I wanted to make my own version of it. Without paprika, but with intense flavored tomato powder.

Ingredients:

• 2 cloves garlic, chopped very fine
• 1 tbsp. olive oil
• 1/4 tsp Mace (a spice derived from the aril of nutmeg)
• 1/4 tsp ground Caraway seeds
• 1/4 tsp cumin
• 2 tbsp tomato powder
• 1/2 cup mayonnaise
• 1 tbsp. sour cream
• 1 red chili, seeds removed
• 1/8 tsp saffron
• 1/4 tsp cane sugar
• 1/4 tsp Himalayan Salt
• 1 tsp lemon juice

^{by platefulflavors.com}

How to mix it together

• Heat the olive oil over medium heat in a small pan. Add the garlic and fry gently over medium heat until tender and fragrant.
• Add mace, cumin and caraway seeds, and fry briefly.
• Add a tablespoon of water, remove from the heat and let cool.
• Once cooled down, add the remaining ingredients and blend until you get a creamy consistency.
  Season to taste.

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Recipe 2 - Lazy style

Doing it the lazy style. There are many different Samurai Souce products available.

Go to the sop and buy it!

found at the Internet

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Or you watch at YouTube about it

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My French fries with Samurai Souce

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Recipe 3 - The simple way

Get youself a not to sweet and not full of chemical packed mayonaise and add some Sambal Olek until you end up at the spice you like.

^{by mathem.se}

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Belgian Fries are different!

Most of you potato lovers don't know that "French fries" simply don't exist.

There are many different "fries" and the essential difference between the Belgian fry and the Parisian fry (which does exist) is about the width.

Fries facts

This is all culinary officially determined. The Belgian fry (and yes Belgium invented fries) has a width of 13 mm (0.512 inches), the Restaurant fry has a thickness of 11 mm (0.43 inches), the Parisian fry is 9 mm thick (0.35"), and the Staclette is only 7 mm thin (0.275").

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How to enjoy that food

Simple add another great stuff from Belgium. A well made Belgium #beer and if you like have a little Belgium chocolatte after all that spicy stuff. Than you have to go for a long walk.... ;-)

by Pixabay

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Enjoy your day,
Have a #Beer with Frensh Fries
Join #BeerSaturday
and steem on!

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