Sweetchilidippingsauce Recipes

Steps:

• Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
• Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
• To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
• Sweet Chili Dipping Sauce:
• In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
• Yield: 1 cup

Steps:

• Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, black pepper, and sugar. Let stand at least 4 hours refrigerated.
• On a hot oiled grill, cook satays until medium rare.
• On a large plate, arrange red lettuce, noodles, and basil. Wrap beef, noodles, and basil with the lettuce, in amounts desired. Dip into the Sweet Chile Dipping Sauce.
• Suggested drink: Singha Beer
• In a hot saute pan, coat with oil and cook pepper, shallots, ginger, chiles, and lemongrass until soft. Deglaze with juice. Add honey and salt and check for seasoning. Serve at room temperature.

Steps:

• Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.
• Puree until smooth.
• Pour into bowls and serve.

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

Steps:

• Combine all ingredients in a small saucepan and bring to a boil.
• Reduce heat to very low, cover and simmer for 45 minutes to 1 hour, or until sauce is thickened.
• Taste and adjust seasonings as necessary.
• Transfer to small dipping dishes.

Steps:

• Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
• In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
• Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
• Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.

Steps:

• In a frying pan over medium heat, fry the garlic with canola oil until golden, Whisk all ingredients in a small bowl to blend, Set Aside.

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Steps:

• Mix all ingredients together thoroughly. Serve with your favorite meal.

Steps:

• Bring water and sugar to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Remove from heat and stir in rice vinegar, salt, and sambal oelek. Cool sauce, then chill, covered, at least 1 hour.