Thursday, July 1, 2010

Thai Sweet Chilli Dipping Sauce



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.

27 comments:

  1. I'd love this with tofu!!!!
    Just posted a homemade egg tofu post today.
    kekekeke!!

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  2. Ju,
    I 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!

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  3. Omg... i'm so trying this recipe out :) Love Thai Sweet Chilli Sauce! Thanks Ju!

    Cheers,
    Danielle

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  4. Wendy: Tofu will be so good with this!! :)

    busygran: I hope you try this out! It's so easy it's crazy. Lol.

    Danielle: Hi Danielle!! Good to see you here! :D

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  5. Just give me some Vietnamese spring rolls!

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  6. Thnx for sharing!! Love this!!

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  7. Now i must train my little one to take spicy food.

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  8. Would love to try this out! Thanks for sharing :) Always love your photos!

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  9. You sure make mermaid fish and chili look pretty Ju =)
    Beautiful 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.

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  10. love this, am SURE it will go well with everything! ~ CUG

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  11. What a great recipe! Will try it for sure. It would be something new for our weekly deep-fried tempeh (soybean cake)

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  12. I am so going to make this! I usually buy it in the store....this looks sooo much better!
    Thanks Ju!

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  13. 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.

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  14. +Chicken Rice! +Char Siew Rice! +fish fish fish... *dies horribly of heartbroken hunger....*

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  15. Lovely sauce. Now i can make some of this mum's favourite dipping sauce for her. Thanks for sharing :)

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  16. Great recipe. Sometimes the simplest ones are the best. And I love the sound of "mermaid fish" it sounds so magical!
    Have a fabulous 4th :)
    *kisses* HH

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  17. typically i like a more spicy garlicky chili sauce but this looks delicious with the crispy fish!

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  18. This 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.

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  19. Oh, 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!

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  20. You are not wrong: this sauce looks perfect. How yum.

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  21. Wooo....what is Mermaid fish?...hmmmm....

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  22. Hi there, do you know how long this would keep for? Probably in the fridge, right?

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  23. Anon: 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.

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  24. Thank you so much for the recipes.
    Love this dipping sauce with tofu
    top with shredded cucumbers, carrot
    and bean-sprouts.

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  25. 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.

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  26. Hey Leela, thanks for dropping by. Love your blog! Thanks for the link-up. ;)

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  27. Made it twice already to dip my Vietnamese eggrolls. Perfect sauce!!!

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