So I was writing about Tazukuri in my Takeno Gohan recipe, and after looking at a few recipes on how to make Tazukuri, I felt I could make my own twist on it – a bit closer to the recipe made by Seakid, maybe.
It turns out that I had already thought of doing this, as my husband remembered that I had some of the dried dilis in a package in the fridge, shoved into the back. I had the rest of the ingredients in my pantry, so seeing as today is New Year’s Eve, I figured, why not? It looked like something I could do while Jaenelle was napping after a feed.
The method described in the recipes and youtube were pretty straightforward, so I used that as a base, but used different proportions of ingredients.
For one thing, the dried dilis definitely needed several sprays of canola oil while I was toasting it.
That looks better, doesn’t it?
I actually had the different liquids already in a small bowl before I poured it in. Didn’t quite expect the sizzle, so watch out! Stirred it until it looked thick and the sugar got melted.
I poured the toasted dilis back in and stirred it all until it was coated, but I was not satisfied with how it was sticking. On a brainstorm I sprinkled another two tablespoons of sugar over the dilis and stirred and stirred. Later, when I told my mom about this, she told me she once saw a woman stir-frying dried dilis while constantly sprinkling sugar into the pan. She felt that it was a lot of work!
Look at that delicious candied and coated dilis, with bits of sugar still visible…
A hundred grams of this seems like it’s not enough. I probably could have stopped earlier, but I wanted to make sure the sugar was well melty-candy stage. Perhaps I will sprinkle a little pink salt over a small amount, just to see how it tastes.
Edited to add: I found later that it was a bit hard to separate the candied fish. So after coating the fish in the sauce and sugar, spread the dilis out on a baking tray lined with baking paper and sprayed with oil, and spray the dilis with a light coating of oil. This keeps the fish from being a sticky, fishy ball of taffy, which while delicious, is hard to manage with a chopstick.