Right-O. This is so easy, I don't even know what to say. So I won't.
Just look at the photos and drool. :) This recipe is courtesy of the fabulous Leela of She Simmers. I made this from start to end in under 10 minutes. It's that fast and easy, and tastes impossibly perfect.
In a food processor, blitz garlic, chillies, sugar, water, white vinegar and salt.
Boil for about 3 minutes and then add cornstarch solution (mix 1 tbsp cornflour + 2 tbsp water). I used tapioca flour, though. Once you pour in the cornstarch, stir well as the chilli dip thickens. Boil for a further 1 minute over a gentle flame, and you'll get what you see in the photo above.
Get a clean, dry glass container ready.
Pour, pour, pour.
Darn, darn, darn. Should have made more! :(
Let it cool before refrigerating.
And as Leela so rightly said, this sauce can be used in, and with, everything. But this was what I had with the sauce:
Crispy Mermaid Fish!
Remember my invited review at Palm Beach Seafood Restaurant? I mentioned this appetiser - Mermaid Fish - which was served with a special sweet chilli sauce and was terribly addictive? Well, by chance, I saw packets of them at the dried goods section of Fairprice (under the brand Sun Kee). Needless to say, I bought some in a jiffy!
For the recipe and awesome step-by-step photos of how to make this dipping sauce, hop over to the equally awesome She Simmers.
Posts
I'd love this with tofu!!!!
ReplyDeleteJust posted a homemade egg tofu post today.
kekekeke!!
Ju,
ReplyDeleteI think I want to dip my kropok in it! Salivating and drool, drool, drool! Cant' wait to make my own. Thanks for giving me a good reason to make this dip - your marvellous pics!
Omg... i'm so trying this recipe out :) Love Thai Sweet Chilli Sauce! Thanks Ju!
ReplyDeleteCheers,
Danielle
Wendy: Tofu will be so good with this!! :)
ReplyDeletebusygran: I hope you try this out! It's so easy it's crazy. Lol.
Danielle: Hi Danielle!! Good to see you here! :D
Just give me some Vietnamese spring rolls!
ReplyDeleteThnx for sharing!! Love this!!
ReplyDeleteNow i must train my little one to take spicy food.
ReplyDeleteWould love to try this out! Thanks for sharing :) Always love your photos!
ReplyDeleteYou sure make mermaid fish and chili look pretty Ju =)
ReplyDeleteBeautiful styling as always! And your posts always make me smile.
How does this compare with the store bought stuff? There's one I've used that I rather like... I forget the brand though.
love this, am SURE it will go well with everything! ~ CUG
ReplyDeleteWhat a great recipe! Will try it for sure. It would be something new for our weekly deep-fried tempeh (soybean cake)
ReplyDeleteI am so going to make this! I usually buy it in the store....this looks sooo much better!
ReplyDeleteThanks Ju!
I love thai chilli sauce, anyway I love all chilli :). This can go well with steamboat too and you make it sound so easy to make, tempting now :P.
ReplyDelete+Chicken Rice! +Char Siew Rice! +fish fish fish... *dies horribly of heartbroken hunger....*
ReplyDeleteLovely sauce. Now i can make some of this mum's favourite dipping sauce for her. Thanks for sharing :)
ReplyDeleteGreat recipe. Sometimes the simplest ones are the best. And I love the sound of "mermaid fish" it sounds so magical!
ReplyDeleteHave a fabulous 4th :)
*kisses* HH
typically i like a more spicy garlicky chili sauce but this looks delicious with the crispy fish!
ReplyDeleteThis sure is making my mouth drool. And how have I gotten through this far in life having no idea how such sauces are made. I'm going to do it right now! Thanks.
ReplyDeleteOh, man. This is one of my crack foods. I love it, and I always have a large bottle of it in my pantry. Now, thanks to you I don't have to buy it anymore. I can make it! (now I'm wondering why I never thought about making it...) THANK YOU THANK YOU THANK YOU!
ReplyDeleteYou are not wrong: this sauce looks perfect. How yum.
ReplyDeleteWooo....what is Mermaid fish?...hmmmm....
ReplyDeleteHi there, do you know how long this would keep for? Probably in the fridge, right?
ReplyDeleteAnon: It's been roughly 3 weeks since I posted. I had the sauce yesterday and it was still good. :) Yes, keep in the fridge and when you pour/scoop it out, make sure your utensil is clean and dry.
ReplyDeleteThank you so much for the recipes.
ReplyDeleteLove this dipping sauce with tofu
top with shredded cucumbers, carrot
and bean-sprouts.
Ju - WAH!!! Your sauce came out gorgeous. It sure looks better than mine! Nice color, consistency, and perfect suspension of the little pepper-garlic bits. Brava. Thanks for the shoutout! I'm linking to this post from my original post.
ReplyDeleteHey Leela, thanks for dropping by. Love your blog! Thanks for the link-up. ;)
ReplyDeleteMade it twice already to dip my Vietnamese eggrolls. Perfect sauce!!!
ReplyDelete