Sweet "Chilli" Sauce
Nunya Bidnits
I picked up a bottle of Mae Ploy Sweet Chilli Sauce For Chicken. The label
also says Nuoe cham ga, untranslated.
Ingredients are Sugar, Water, Pickled Red "Chilli", Vinegar, Garlic, Salt,
Stabilizer, Xanthan Gum (E415).
Tasty stuff!
It does not say it has to be refrigerated after opening. However I stuck it
in the fridge anyway. Is that necessary? It's got a lot of vinegar and the
pickled peppers but you can't really figure acidity from an ingredient
label.
MartyB in KC
Stormmee
"Nunya Bidnits" <nunyab...@swbell.com> wrote in message
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Nunya Bidnits
Stormmee <rgr...@consolidated.net> typed:
> no clue but it does sound good, how hot is it, Lee
It's really not very hot to my taste, anyway, more sweet than hot.
Sqwertz
This is the only brand I buy, and I've mentioned the name here and in
other food groups at least 3 dozen times over the last 5 years.
I keep it in the fridge, assuming you have a top shelf tall enough to hold
it (you are buying the 1-liter bottle, I hope ;-) It's really not
vinegary at all. It's probably the sugar that preserves it most of all.
Use it often and you won't have to worry about it spoiling outside the fridge.
I mix about 10 parts of that with 1 part each of fish sauce, sriracha, and
black rice vinegar as my default dip for many things. And that same sauce
makes a great coating for fried chicken wings or small legs.
Mae Plot Sweet Chili Sauce has a much deeper flavor than any of the other
brands on the market. And I've bought an tried every sauce in the market
at least twice.
-sw
Sqwertz
> no clue but it does sound good, how hot is it, Lee
I'm not lee, but it's not hot at all. It looks hot, but isn't. It may be
hot to virgin chile heads, but I can't even taste the heat. I add more in
the way of sriracha.
-sw
Wilson
leave it on the shelf outside of the fridge all the time. I think you would
be okay too. If it isn't the vinegar, then there's enough sugar in it to
hold it I would think.
--
Wilson N44�39" W67�12"
Nunya Bidnits
Sqwertz <swe...@cluemail.compst> typed:
>> I picked up a bottle of Mae Ploy Sweet Chilli Sauce For Chicken. The
>> label also says Nuoe cham ga, untranslated.
>>
> This is the only brand I buy, and I've mentioned the name here and in
> other food groups at least 3 dozen times over the last 5 years.
>
> I keep it in the fridge, assuming you have a top shelf tall enough to
> hold
> it (you are buying the 1-liter bottle, I hope ;-) It's really not
> vinegary at all. It's probably the sugar that preserves it most of
> all.
> Use it often and you won't have to worry about it spoiling outside
> the fridge.
I bought a 730 mL bottle, I think it was the only size they had.
>
> I mix about 10 parts of that with 1 part each of fish sauce,
> sriracha, and black rice vinegar as my default dip for many things.
> And that same sauce makes a great coating for fried chicken wings or
> small legs.
I'm gonna have to ferret out some of that black rice vinegar. Apparently
it's different than regular or flavor infused rice vinegar.
On chicken wings I am thinking it would make a great coating mixed with some
pureed chipotles in adobo, a bit of soy, and a dash of sesame oil, and
probably some sriracha for more heat.
>
> Mae Plot Sweet Chili Sauce has a much deeper flavor than any of the
> other brands on the market. And I've bought an tried every sauce in
> the market
> at least twice.
>
> -sw
Awesome, I'm glad I happened on to the good stuff, even if it was quite by
accident. I didn't even get it at an asian market, it came from Restaurant
Depot where we shop for barbecue competition stuff.
This is actually one of the smaller containers they offer in any of the
asian condiments. I'm hesitant to buy a big can of stuff like duck sauce if
I don't know it's good stuff. Maybe I should grab the brand names and post
them up here for review. The price is certainly right. I think I paid $2.68
for the 730 mL (32 oz) bottle.
MartyB in KC
Nick Cramer
> I continue to experiment with new ingredients and seasonings.
>
> I picked up a bottle of Mae Ploy Sweet Chilli Sauce For Chicken. The
> label also says Nuoe cham ga, untranslated.
We don't refrigerate it, Marty. It's one of the two dozen or so bottles of
sauces on the table next to the stove.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
Nick Cramer
> no clue but it does sound good, how hot is it, Lee
> "Nunya Bidnits" <nunyab...@swbell.com> wrote in message
> >I continue to experiment with new ingredients and seasonings.
> >
> > I picked up a bottle of Mae Ploy Sweet Chilli Sauce For Chicken. The
> > label also says Nuoe cham ga, untranslated.
> > [ . . . ]
Varies from brand to brand, Lee. The one we use is Thai, palm sugar, not
overly hot or vinegary.
Nick Cramer
> Stormmee <rgr...@consolidated.net> typed:
> > no clue but it does sound good, how hot is it, Lee
>
> It's really not very hot to my taste, anyway, more sweet than hot.
I go easy with it because of my diabetes, but it's nice for dipping chicken
in. I mix it about 1:1 with Sriracha sauce.
Stormmee
"Sqwertz" <swe...@cluemail.compst> wrote in message
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Stormmee
med hot, Leenews:XBdXl.22003$hc1....@flpi150.ffdc.sbc.com...
Stormmee
Lee,
"Sqwertz" <swe...@cluemail.compst> wrote in message
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Stormmee
"Nick Cramer" <n_cram...@pacbell.net> wrote in message
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Stormmee
ia...@notcox.net
I think its really good stuff. Sometimes when I run out of sweet & sour
sauce for some dish thats got meat/chicken left still, I'll use it
instead. Or I'll adjust a sweet & sour sauce thats not quite right by
adding some of it.
Its good as a dip too. Thanks for the suggestions on how to make the dip
even better.
Here's a picture of the bottle:
http://www.tastyisland.net/images/spam_mae_ploy_sauce.jpg
Cheers,
Ian
Stormmee
"i...@notcox.net" <ia...@notcox.net> wrote in message
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Nunya Bidnits
Nick Cramer <n_cram...@pacbell.net> typed:
I grilled some shrimp the other night which I marinated in sesame oil,
granular garlic, srirachi, and the Mae Ploy sauce. It was great!
MartyB in KC
Nick Cramer
> Nick Cramer <n_cram...@pacbell.net> typed:
> > "Nunya Bidnits" <stillnun...@swbell.com> wrote:
> >> Stormmee <rgr...@consolidated.net> typed:
>
> I grilled some shrimp the other night which I marinated in sesame oil,
> granular garlic, srirachi, and the Mae Ploy sauce. It was great!
Sounds great, Marty. Sriracha and Sweet Chili Sauce sure go well together!
A drop, that's "a drop", of oyster sauce is a nice add, too.
Sqwertz
> Sounds great, Marty. Sriracha and Sweet Chili Sauce sure go well together!
> A drop, that's "a drop", of oyster sauce is a nice add, too.
Fish sauce! My favorite dip is 8 parts sweet chili sauce, 2 parts
sriracha, 2 parts rice wine vinegar, and 1 part fish sauce. Best left to
sit for a couple hours to even out. I always have a small jar mixed up in
the fridge.
-sw
Sqwertz
I'm thinking maybe I onloy sue 1 part sriracha. Of course this all
depends on how angry I am that day and your individual tolerances to heat.
Just start pouring and squirting and eventually you'll find your happy
medium. It really is an excellent combination. Hot (sriracha), sour
(vinegar), salty (fish sauce), sweet (chili sauce), and pungent (garlic
and fish sauce).
-sw
-sw
Nunya Bidnits
Sqwertz <swe...@cluemail.compst> typed:
sriracha?
Just curious...
My happy medium might tend a little more towards less of the fish sauce
and more garlic.
MartyB
Sqwertz
It means you shouldn't post MIME.
<plonk>
-sw
Nunya Bidnits
Sqwertz <swe...@cluemail.compst> typed:
And the weird little guy chained to a desk in the basement of a toilet
factory loses it once again.
Maybe you should pick out just one newsgroup where you don't make an ass of
yourself like you've been doing (again) lately.
Plonk? Fine with me, you pathetic compulsive asshole. I'm overjoyed. Get
back in the can where you belong. I never should have let you out.
<plonk>
Nick Cramer
I haven't tried adding fish sauce to my sweet chili dip. I don't know why
not. We use it in damn near everything else. Thanks for the idea, Steve.
Nick Cramer
> Sqwertz wrote:
> > []
> > Fish sauce! My favorite dip is 8 parts sweet chili sauce, 2 parts
> > sriracha, 2 parts rice wine vinegar, and 1 part fish sauce. Best left
> > to sit for a couple hours to even out. I always have a small jar mixed
> > up in the fridge.
>
> I'm thinking maybe I onloy sue 1 part sriracha. Of course this all
> depends on how angry I am that day and your individual tolerances to
> heat.
>
> Just start pouring and squirting and eventually you'll find your happy
> medium. It really is an excellent combination. Hot (sriracha), sour
> (vinegar), salty (fish sauce), sweet (chili sauce), and pungent (garlic
> and fish sauce).
Garlic rules!
Brit Raider
off!! (Although I suppose that's what Chef's do!!).
<for those who don't know what I'm talking about - just ignore us>
Thanks for recommending this NG - haven't had time to go through all the
back-log yet.
But I like this thread - sweet chilli sauce is one of my favourites, I buy
gallons of the stuff.
Maybe I should try making my own - have you tried making it?
I guess if an inbred red-neck from the plains can do it - then it should be
easy for a Brit ;-)
--
-=<BritRaider>=-
"Nunya Bidnits" <nunyab...@attsucks.invalid> wrote in message
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Nunya Bidnits
"Brit Raider" <brit_...@ntlworld.com> wrote in message
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> So, Marty - you can't even behave in a cookery NG without pissing people
> off!! (Although I suppose that's what Chef's do!!).
> <for those who don't know what I'm talking about - just ignore us>
>
> Thanks for recommending this NG - haven't had time to go through all the
> back-log yet.
> But I like this thread - sweet chilli sauce is one of my favourites, I buy
> gallons of the stuff.
> Maybe I should try making my own - have you tried making it?
>
> I guess if an inbred red-neck from the plains can do it - then it should
be
> easy for a Brit ;-)
>
> --
> -=<BritRaider>=-
It would be way too much trouble and expense to try to make that stuff when
I can get the big bottles of it at restaurant supply for less than three
bucks. If not that, then the big Asian markets are pretty well priced for
various chili and Asian sauce preparations as well.
But if you think *I'm* a redneck, then you obviously spent your time in the
states poorly. As far as the plains of the US, it beats the hell out of
swamps, bogs, fog, the bizarre inexplicable national adoration of a "royal"
family of malingering twits, and an utter, total lack of anything even
remotely resembling barbecue, or anything else worth eating except fish and
chips, and I see where your government has decided to regulate the only
thing worth eating. Only in Great Britain does the law have to worry about
people eating the newspaper a fish is wrapped up in. Even a fat greasy
toothless backwoods redneck with a third grade education knows better than
to eat the paper.
;-)
MartyB in KC
Brit Raider
it's the "nanny state" gone mad. The ban on newspaper was about 20 years ago
now, and it was a sad day for those of us who thought that half-a-dozen
pints with your mates followed by fish, chips and newspaper was a good way
to spend an evening. Plus, of course, you no longer have anything to read on
the way home!!
Maybe making sweet chilli sauce isn't such a good idea if it's expensive to
do - I've got a really good Asian supermarket near me and I can get 500ml
bottles for less than �2 (about $3). They are also very well priced, but the
only trouble is that they import almost everything direct from the Indian
sub-continent or Far-East and none of the cans/jars/bottles/bags have
English on them. So I spend half my time taking stuff to the counter to find
out what it is and how I cook/use it.
Don't think I've spent my time in the States "poorly", apart from seeing the
Raiders lose more times than win (currently 12-14). I seem to have been to
more places than most Yanks have.
Just for a laugh, I even did the "fries-freeze" run once, with an egg - and
it really does work!!
--
-=<BritRaider>=-
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
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Sqwertz
> none of the cans/jars/bottles/bags have
> English on them. So I spend half my time taking stuff to the counter to find
> out what it is and how I cook/use it.
I actually buy it, taste it, then ask what to do with it. That's how I
learned to cook Asian foods.
-sw
Nick Cramer
I'm starting a honey-based sweet chile sauce, starting with two cups of raw
honey. I was thinking to have Jun dry roast about a dozen Thai chiles,
pound them with a mortar and pestle, add them to the honey, along with a
Tbs of fish sauce and a tsp of oyster sauce. I asked Jun about it. She
said, "Your idea. I have to taste!" Whaddaya think, Steve?
Sqwertz
> I'm starting a honey-based sweet chile sauce, starting with two cups of raw
> honey. I was thinking to have Jun dry roast about a dozen Thai chiles,
> pound them with a mortar and pestle, add them to the honey, along with a
> Tbs of fish sauce and a tsp of oyster sauce. I asked Jun about it. She
> said, "Your idea. I have to taste!" Whaddaya think, Steve?
If I were to try and make Mae Ploy Chile Sauce, I would:
Chop, not press, 2 small heads of peeled garlic.
1oz of chopped, dried, red chilis, semi-seeded.
2tsp of salt.
Mix above with 1 cup distilled water and let sit for 10 days on
counter covered with whatever makes you, and it, comfortable (coffee
filter rubber banded to the top).
Afetr that:
24oz of melted palm sugar mixed with half as much warm distilled
water and 4-5oz of red rice vinegar.
Bottle for another 10 days and enjoy.
You MUST age the garlic/chili mash.
-sw
Nick Cramer
> On 02 Jul 2009 01:38:25 GMT, Nick Cramer wrote:
>
> > I'm starting a honey-based sweet chile sauce, starting with two cups of
> > raw honey. I was thinking to have Jun dry roast about a dozen Thai
> > chiles, pound them with a mortar and pestle, add them to the honey,
> > along with a Tbs of fish sauce and a tsp of oyster sauce. I asked Jun
> > about it. She said, "Your idea. I have to taste!" Whaddaya think,
> > Steve?
>
> If I were to try and make Mae Ploy Chile Sauce, I would:
>
> Chop, not press, 2 small heads of peeled garlic.
>
> 1oz of chopped, dried, red chilis, semi-seeded.
>
> 2tsp of salt.
Thanks for the garlic thought in particular, Steve. I'll ask Jun about dry
roasting it.
We've found using a mortar and pestle releases a lot more of the flavor
than chopping.
> Mix above with 1 cup distilled water and let sit for 10 days on
> counter covered with whatever makes you, and it, comfortable (coffee
> filter rubber banded to the top).
>
> Afetr that:
>
> 24oz of melted palm sugar mixed with half as much warm distilled
> water and 4-5oz of red rice vinegar.
>
> Bottle for another 10 days and enjoy.
>
> You MUST age the garlic/chili mash.
The garlic and chiles, being dry roasted (do it outdoors!), I don't think
will need to be aged. I'll probably add Sriracha sauce to it at use.
Report to follow.
Brit Raider
considered eating.
I just like to know what to do with it first - after all, if I fry something
that should be boiled I'll probably ruin it and not buy it again.
But I take your point about experimenting - I am also self-taught.
I love Asian food (beats the crap out of "traditional" Brit food), and the
good thing about it is that once you grasp the "basics", it's very difficult
to actually screw-up an Asian meal.
--
-=<BritRaider>=-
"Sqwertz" <swe...@cluemail.compst> wrote in message
news:h2gbll$fqm$1...@news.eternal-september.org...
b2cwatchbest
Brit Raider;1340873 Wrote:
> Oh yeah - I buy all sorts of stuff I've either never heard of or never
> considered eating.
> I just like to know what to do with it first - after all, if I fry
> something
> that should be boiled I'll probably ruin it and not buy it again.
>
> But I take your point about experimenting - I am also self-taught.
> I love Asian food (beats the crap out of "traditional" Brit food), and
> the
> good thing about it is that once you grasp the "basics", it's very
> difficult
> to actually screw-up an Asian meal.
>
> --
> -=BritRaider=-
>
> "Sqwertz" swe...@cluemail.compst wrote in message
> Brit Raider wrote:-
> none of the cans/jars/bottles/bags have English on them. So I spend
> half
> my time taking stuff to the counter to find out what it is and how I
>
> I actually buy it, taste it, then ask what to do with it. That's how
> I
> learned to cook Asian foods.
>
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--
b2cwatchbest
kelly Banks
> "Stormmee" rgr...@consolidated.net wrote:-
> no clue but it does sound good, how hot is it, Lee
> --
> I continue to experiment with new ingredients and seasonings.
>
> I picked up a bottle of Mae Ploy Sweet Chilli Sauce For Chicken. The
> label also says Nuoe cham ga, untranslated.
>
> Varies from brand to brand, Lee. The one we use is Thai, palm sugar,
> not
> overly hot or vinegary.
>
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and
> their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061 -
Sounds good....I am going to try this. And will post how it comes out.
--
kelly Banks