Asian Spice Jam
Cook up a big batch so you've always got some on hand.
You can make this in bulk and store in the fridge to use in Asian cooking to add a flavour hit.
You can adapt this to whatever you've got in your cupboard, and just adjust until it tastes right.
Start with around four big onions and 2 bulbs of garlic.
You can peel the garlic cloves by soaking them in water.
Chop the onions and garlic and then fry in some oil - don't overcook them, just sweat them down.
Add some brown sugar to help caramelise.
Add a big hit of chilli. This could be a big handful of fresh chillis, or a jar or two of crushed chilli. The type and volume of chilli that you add is going to be reflected in the flavour profile.
You will probably also want to add some dried chilli flakes as well, just to layer in the heat.
Add balsamic vinegar, soy sauce, fish sauce and cook down until a jammy consistency.
Store in jars in the fridge. Add a spoonful to any Asian dishes that you're cooking such as noodles and stir-fry.