Post by rintintin on Sept 6, 2010 20:18:38 GMT -5
Thai Hot/Sweet Dipping Sauce (This is the dipping sauce they bring you with the egg rolls.
Also good spooned over cooked chicken, veggies).
2 Cups white vinegar
2 Cups sugar
3 Tbs minced garlic
1 tsp salt
2-3 Tbs hot red pepper flakes
Bring the vinegar to a boil and then add the sugar, stirring to dissolve.
Boil for about 5 minutes, and add the salt, garlic and pepper flakes.
Stir to blend well, and remove from heat. Let cool to room temperature.
I like to serve it in individual small bowls,
and usually add some sliced scallions (white and green parts) for added color and flavor.
It also makes an interesting 'Oriental Salad Dressing'.
Refrigerate any extra: it keeps well.
THAI SRIRACHA sauce (as found in most Thai/Vietnamese restraunts):
1 Pound red Thai chilies (may substitute red serranos, cayenne, tabasco, etc.)
2 1/2 Cups Rice vinegar (may sub white distilled vinegar)
1/4 Cup Sugar
1 Tablespoon Salt
Wash and stem the peppers. Bring peppers and vinegar to a boil.
Remove from heat and add the sugar and salt. Stir until dissolved.
Puree in blender/processor until a thin paste consistency.
(Add more vinegar if sauce is too thick.)
Let steep for several hours.
Pour into clean glass jars, and refridgerate.
Flavor will improve greatly over several weeks.
Optionally, you may strain through cheese cloth to get a smoother, seedless sauce.
Also good spooned over cooked chicken, veggies).
2 Cups white vinegar
2 Cups sugar
3 Tbs minced garlic
1 tsp salt
2-3 Tbs hot red pepper flakes
Bring the vinegar to a boil and then add the sugar, stirring to dissolve.
Boil for about 5 minutes, and add the salt, garlic and pepper flakes.
Stir to blend well, and remove from heat. Let cool to room temperature.
I like to serve it in individual small bowls,
and usually add some sliced scallions (white and green parts) for added color and flavor.
It also makes an interesting 'Oriental Salad Dressing'.
Refrigerate any extra: it keeps well.
THAI SRIRACHA sauce (as found in most Thai/Vietnamese restraunts):
1 Pound red Thai chilies (may substitute red serranos, cayenne, tabasco, etc.)
2 1/2 Cups Rice vinegar (may sub white distilled vinegar)
1/4 Cup Sugar
1 Tablespoon Salt
Wash and stem the peppers. Bring peppers and vinegar to a boil.
Remove from heat and add the sugar and salt. Stir until dissolved.
Puree in blender/processor until a thin paste consistency.
(Add more vinegar if sauce is too thick.)
Let steep for several hours.
Pour into clean glass jars, and refridgerate.
Flavor will improve greatly over several weeks.
Optionally, you may strain through cheese cloth to get a smoother, seedless sauce.