Saturday, July 3, 2010

Thai Sweet Chilli Sauce

After drooling at Ju's pics of the chilli sauce, I couldn't wait any longer. I got the recipe from She Simmers posted on Ju (The Little Teochew). But I adjusted it a little and increased the portion.
It's a very-easy-to make chilli dip. Oooh, can't wait to dip kropok into it. Yum!


What I used:

To be blended together:
14 red chillies and 4 chilli padi (for that extra heat)
6 cloves garlic
2/3 cup sugar + 2 tablespoons more
1 1/2 cups water
1/3 cup vinegar
3/4 tablespoon salt

1 1/2 tablespoon cornflour mixed with 3 tablespoons water

What I did:

1. After blending the ingredients, place in a pot and bring it to a boil on medium heat.

2. Then simmer for about 10 minutes, then stir in the cornflour mixture and continue stirring to prevent lumps from forming. I used a whisk to stir.

3. Simmer on low heat till it bubbles, stirring all the time. Check for taste and consistency.
If too thick, add a little water at a time to get your preferred consistency.

4. Store in a clean glass jar and let it cool before keeping in the fridge.


4 comments:

  1. I LOVE sweet chilli sauce! I've never made my own but you've given me inspiration to make my own now. Yours turned out lovely!

    Maria
    x

    ReplyDelete
  2. I like spicy food, and love to see the red colour on your chilli sauce. How did you manage to glean away the seed? I should try this! Thanks for sharing this.

    ReplyDelete
  3. Hi DG,
    My chopper has a very high speed mode which grinds everything finely. This particular model is no more in production. It's a National super chopper. Mine is about 15 years old.

    ReplyDelete
  4. Hi Maria,
    Thanks for dropping by. Yup, it's easy to make and can be stored in the fridge. Try it!

    ReplyDelete

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