Mattia’s Table

Sometimes the sauce series takes a break, but we’re always back stronger than ever. Today I’m making jerk sauce 🇯🇲 a fiery and incredibly tasty Jamaican sauce which only makes me wanna explore Jamaican cuisine more. 🙂‍↔️ Since I feel like my personal ranking of these sauces has gotten out of hand I’m leaving the ranking to you, so comment what you think the score should be out /100 Recipe 👇🏻 Ingredients: 3 scotch bonnet peppers 1 medium yellow onion 6 cloves garlic 5 stalks scallion ¼ cup white vinegar ¼ cup soy sauce 1tsp cinnamon 2tsp allspice ½ tsp cloves ½ tsp nutmeg 1tsp sea salt 1tbsp ground black pepper 1tbsp fresh ginger 1tbsp brown sugar 1 whole lime juice Peel and clean all the ingredients before placing in a blender all together and mixing until smooth. Enjoy! #food #cooking #Recipe

Food myth: you gotta wash your rice before cooking to get the starch out and get a better result. Is that true? Let’s find out #food #cooking #myth

Sauces from the World 🌍: S2E7 - Urnebes Salata 🇷🇸! (forgot to mention it in the video, but that’s the Serbian flag) Didn’t think I’d see the plain cracker making a comeback in the new season but here we are (jk, I think it’s actually meant for bread) Recipe: 2 red bell peppers 200g feta 2tbsp sour cream 1tbsp oil (I used sunflower seed) 2tsp paprika 1tsp chili flakes 1 clove garlic Procedure: Oil and roast the bell peppers in a 200°C oven for 30 minutes (flip them often, until the skin is charred). Remove skin and seeds and chop very finely. In a bowl add the feta and mash with a fork - add all the other ingredients (chop the garlic very finely or grate it) and mix it all together. Enjoy as a dip! 🙂‍↔️ #Recipe #food #cooking

I don’t even know why I’ve decided to test this because I knew the outcome for sure - but for the sake of science here we are 😵‍💫 #food #cooking #myth

Sauces from the World 🌏 - S2E6: Peanut Sauce w/ Satay 🇲🇾 Listen, I know it’s a highly disputed sauce and every country in south east Asia claims it, but it seems like a every Malay in my DM claimed it for their own so I’ll trust that. Recipe: For the satay 250g jumbo shrimp 1tsp sugar, ginger powder, garlic powder, onion powder, honey, salt For the peanut sauce 500g peanuts 25g dried chilies 2 stalks lemongrass 5 garlic cloves 5 shallots 1 onion 1 inch ginger and galangal 1 cup coconut milk 1tbsp sweet soy sauce 50g palm sugar 2tbsp tamarind Salt to taste Instructions: Clean and marinate the shrimp in the spices mentioned above for at least 1 hour. Toast and blitz the peanuts and set them aside. Pour some hot water on the dried chilies and tamarind and also set aside. Get chopping the ginger, galangal, garlic, shallots, lemongrass and onion and place them in a blender. Add the rehydrated chilies and a bit of the water for ease of blending. Blend until a paste forms. In a wok add the oil and heat it up. Add the paste and let it cook for about 10 minutes, until the oil starts to separate. At this point add the peanuts and 2 cups of water, bring to a boil and add the palm sugar. Finally lower to a simmer and once the sugar has melted add the tamarind (from which you’ve removed the seeds), coconut milk and sweet soy sauce. Simmer for 15 minutes and let cool before serving! (For the satay simply skewer and grill them) #Recipe #cooking #food

I may lose my nationality for this, but ranch really does work on anything it seems 🍕 Which country sauce + vessel should we go to next? Recipe 👇🏻 2 fresh egg yolks 1tsp mustard ⅓ lemon juice Pinch of salt Pinch of pepper 1 cup sunflower seed oil 1 cup sour cream ⅓ cup freshly cut parsley and dill 1tbsp dried chives 1tsp garlic powder 1tsp onion powder More salt to taste Buttermilk to taste Instructions: Start by making the mayo. Mix the two egg yolks with the mustard and salt and slowly drip in the oil while whisking. Add veeeeery little at first and then a bit more as you go until emulsified. Adjust with a pinch of pepper and the juice of ⅓ of a lemon. Place the mayo in a jar, together with the sour cream and all the other ingredients. Shake or mix until fully incorporated (add buttermilk to adjust consistency) and leave in the fridge for at least 30 minutes to develop the flavours. Enjoy! #food #cooking #Recipe

TAMALES 🫔🇲🇽 This was my first time making them but I think I fell in love and now more than ever I know I need to visit Mexico before long. Ingredients: 500g tamales flour 2 cups veggie broth 200g butter 1tsp baking powder 1tsp salt Guajillo chiles Ancho chiles 1 yellow onion 2 garlic cloves 1 can pinto beans ½ bouillon cube 1tsp whole cumin 1tsp coriander powder 1tsp oregano Salt&pepper Procedure: Start by deseeding and deveining the chiles, drop them in water and bring it to a boil. Blend them with some of the water, half an onion, the garlic, ⅓ of the can of beans and ½ cup of veggie broth and set aside. For the refritos, slice the other half onion and drop it in a pan with some oil. Add the rest of the beans too and spices (oregano, cumin, coriander, bouillon, salt and pepper) and cook for a few minutes. Start mashing with a potato masher until whatever consistency you like and add the red sauce. Mix and set it aside. For the masa batter, whip butter for 5 minutes until creamy. Add the baking powder, salt and tamales flour and mix. Slowly add and work in the vegetable broth until a wet dough it formed (check with a small ball of it that it floats in a glass of water, that way you will know it’s ready). Finally, open the corn husks (you’ve been rehydrating in hot water for at least 1 hour) on the smooth side and spread the dough/batter on the bottom ⅔ of it. Place the rest of the filling in the middle (cheese and jalapeño) and fold closed. Steam for 2 hours and serve warm! #Recipe #food #cooking

Sauces from the World 🌍 - S2E4: Guacamole 🇲🇽 Just straight up one of the best things. Not even talking about food only. Anyway here’s the recipe 2 ripe avocados ½ a tomato ½ a white onion ½ juice of a lime 1tbsp chopped cilantro Salt & pepper to taste And for the tortilla chips: 2 cups masa harina 1.5 cups water A pinch of salt Some vegetable oil for frying Instructions: Chop the onion, tomato and cilantro. Mash the avocados and mix all the ingredients together. Easy as that. For the tortilla chips, combine the ingredients in a bowl until it all sticks together properly (add some water if necessary). Divide into 16 balls and press each one of them (with a press would be better, but otherwise improvise like I did). Firstly cook them in a pan, then cut them into triangles and fry them for 3-4 minutes. Enjoy 🙂‍↔️ #food #cooking #Recipe

I’ll let you guys decide (by way of most liked comment!) what we should do next with it. The hot sauce project is back 🔥 For this version, here’s the recipe: 5-6 habaneros 1 small garlic clove 1tsp olive oil 4tbsp vinegar (I used 2 white and 2 apple cider) 1tsp salt 1tsp sugar Chop the chilis and garlic, add them to a pot with the olive oil, salt and sugar on medium heat. Cook for 2-3 minutes and add the vinegar. Lower the heat and simmer for 15 minutes. Blend as thoroughly as possible and let cool before using! #Recipe #food #cooking

I made chai again ☕️ With this recipe this time: 2 cups water 3 cardamom pods 1tsp black peppercorns 1 star anise ½tsp cloves 2tbsp black tea leaves 1 cup whole milk Instructions: Lightly crush the spices in a mortar. Place the water in a pot and add the spices, bring to a boil and let it cook for 1 minute - now add the black tea and boil for another 3 or 4 minutes. Finally add the milk, bring to a rolling boil and remove from the heat for a minute, only to put it back on the stove and bring to a boil again. Filter through a sieve, add some sugar and serve 🙂‍↔️ #food #cooking #Recipe #chai

Sauces from the World 🌍- S2E1: Baba Ganoush (or Moutabal) 🇱🇧 We start season 2 off with the sauce that started it all two years ago, Baba Ganoush. This time around I still don’t have an open flame so I’m definitely missing out on the smokiness (but I know what that would add so I kept it in mind for the rating) What sauce and pairing should I try next? Recipe 👇🏻 Ingredients for the sauce (dip): 1 eggplant 2 garlic cloves (depends how garlicky you want it) Juice of ½ lemon 1tbsp tahini 1tbsp full fat yoghurt Salt 1tbsp olive oil Poke and bake the eggplant in the oven at 220°C for 45 minutes (flipping occasionally). Cover for 5 minutes and peel. Chop it super finely (or use a food processor) and mix in a bowl with the rest of the ingredients. Serve topped with some more olive oil and dried or fresh mint (or pomegranate seeds) Ingredients for the khubz (pita): 1 cup lukewarm water 2tsp dried yeast 1tsp sugar 3 cups flour A heavy pinch of salt 1tbsp olive oil In a large bowl mix together water, yeast and sugar. After 5 minutes the yeast should be active, so add the other ingredients and mix with a wooden spoon. Add more flour if necessary (I honestly eyeballed it) and knead until a sticky dough is formed (not sticky enough to stick to your hands completely but to the point where it gives some resistance when pulling your finger off). Let it rest and rise covered for 1 hour. Take ⅛ of the dough and spread it out - cook it on high heat in a pan a couple minutes on each side (the dough should rise in the middle). This should make about 8! Enjoy 🙂‍↔️ #food #cooking #Recipe

Will I ever find a myth that I don’t bust? That’s the real question (actually maybe it does make it easier to digest but I have no way of proving that sorry) What myth should I test next? #cooking #food #myth

Ok this was amazing, what’s next? 🌶️🍯🍋‍🟩

Food Myth: aquafaba is the perfect vegan egg-white alternative. True or false? Ingredients for the pancakes 🥞 150g ap flour 150ml oat milk 4 cans of chickpeas (150g each), only the water Juice of ½ lemon 1tbsp sugar 1tsp baking soda Vegan butter (for cooking) Instructions: Mix all the dry ingredients together and set aside. Drain the chickpeas and whip the aquafaba for 3-4 minutes until stiff peaks form. To the dry ingredients add the milk and lemon juice and start stirring. Add the whipped aquafaba and fold it in. In a pan on medium heat melt the butter and cook the pancakes 2-3 minutes per side until fluffy and firm. Enjoy 🙂‍↔️ #Recipe #cooking #food

Not sure this qualify as a food myth, but it was fun looking at the comparison between two of the same dish just cooked differently - which should I do next? In case you want it, this is the recipe I used: 500g of potatoes 1tbsp butter ½ cup milk Salt & pepper Chives for garnishing For oven baked, pierce the potatoes with a fork and place them in the oven at 200°C for 1 hour. If you wanna boil, peel the potatoes and cut them in chunks of roughly the same size. Boil for about 20-30 minutes. Once done, add the rest of the ingredients and mash with a fork. Enjoy! 🙂‍↔️ #food #cooking #Recipe #myth

Banh mì (but just the bread) 🇻🇳 - an attempt at making what essentially is a French-Vietnamese bread, and spoiler alert: it didn’t turn out perfect. I’m blaming it on the fact that Vietnam is so humid it must affect the break making process (im joking I actually just still have so much to learn about bread making 😭) I’m not gonna post the recipe for this one but let me know if you’ve ever tried or have any suggestions in the comments! 👇🏻 #food #cooking #travel

SAVE YOUR PRECIOUS OIL!! The only way you’ll get your pasta to not stick is to add a little bit of that oil AFTER cooking, trust me I’m Italian 🇮🇹🙂‍↔️ What myth should we try next? #food #pasta #myth #cooking

Tempeh Orek 🇮🇩 Will our hero @mattiastable forget an ingredient this time around? All jokes aside, making traditional dishes is always an incredible flavour adventure and I love that I get to experience new flavours and ingredients I otherwise would never - so keep the suggestions coming 🫶🏻 Recipe: 300g tempeh (I used soy) 3 shallots 3 garlic cloves 1inch galangal 4 chilies 2 kaffir lime leaves 1tbsp tamarind pulp 50g palm sugar 2tbsp sweet soy sauce Salt to taste Oil for frying Instructions: Cube the tempeh and fry it in a pan with a 1/2 cup of oil on all sides until golden brown. Set aside on a paper towel to remove the excess oil - also remove the oil leaving about 1tbsp in the pan. At this point soak the tamarind paste in hot water - after 10 minutes squeeze the pulp with your hands in order to remove the seeds and be left with tamarind water. Chop the shallots, garlic, galangal and chilies and add them to the pan alongside the lime leaves. Finally add the tamarind water, sweet soy sauce, palm sugar (chopped, not the whole block) and salt. Add in the tempeh and coat by tossing a few times. Enjoy with some rice! 🙂‍↔️ #Recipe #traditional #food #cooking

🇨🇱🤝🏻🇦🇷 thank you both for giving the rest of the world empanadas Today was a yapper, here’s the recipe: Dough 500g ap flour 235ml water 40g melted butter ½ tbsp salt Filling ½ green pepper 1 yellow onion 2 tomatoes 1tbsp olives 2 hard boiled eggs 3 cans of tuna Salt & pepper 1tbsp paprika Make the dough by combining the ingredients and kneading for 5 minutes until smooth. Let it rest for 15 minutes and divide in 8 pieces, round them and flatten them out. Make the filling by chopping the vegetables and adding them to a pan with some oil. Add salt, pepper and paprika and cook for 3-4 minutes. Now add the tuna, hard boiled eggs and olives and go on high heat for another 2 minutes. Set aside. Fill and pinch shut, I would give you tips on how to close them properly but I’m not there myself yet so I’m in no position to do that lol Enjoy! 🙂‍↔️ #Recipe #food #cooking