Aloha! Or should I say Ni Hao;) lol Last night and the night before (24 robbers came knocking at the door) Jen and I made chow fun, crisp gau gee, and egg drop soup for dinner. Last night, I fried up the rest of the gau gee that was left in the fridge and dipped in that last of the Thai sweet chili sauce.
There were 100 crisp gau gee to one drop of chili sauce. I was so mad because it taste sooo good! So... this post I want to share with you my sweet chili sauce that's BETTER than that in the bottle(: This recipe makes about 1/2 cup sauce, but email for 5 gallon recipe... yes, that much!
Thai Sweet Chili Sauce Recipe
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: Makes 1/2 Cup of Sauce
Ingredients:
1/2 cup rice vinegar (or substitute white vinegar)
1/2 cup + 2 Tbsp. white sugar
1/4 cup water
3 Tbsp. fish sauce
2 Tbsp. sherry (or cooking sherry)
3 cloves garlic, minced
1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot
sauce)
1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water
Preparation:
Place all ingredients - except the cornstarch-water mixture
- in a sauce pan or pot. Bring to a rolling boil.
Reduce heat to medium and let boil for 10 minutes, or until
reduced by half. (Note that the vinegar will be quite pungent as it burns off.
Generally, I find rice vinegar less strong than regular white vinegar).
Reduce heat to low and add the cornstarch-water mixture.
Stir to incorporate and continue stirring occasionally until the sauce thickens
(about 2 minutes).
Remove from heat and taste-test. You should taste
"sweet" first, followed by sour, then spicy and salty notes. If the
sauce isn't sweet enough, add a little more sugar. If not spicy enough, add
more chili.
Pour sauce into a small bowl or jar and serve as a condiment
with chicken, fish, and seafood, or as a dip with finger foods such as chicken
wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled
chicken, fish, or seafood. ENJOY!
Thank you for reading, ♥ Faga
No comments:
Post a Comment