Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: fried on October 03, 2014, 11:43 AM
-
Does anyone have any chilli sauce recommendations?
I'm looking for something that will be used in a lot of different cooking and maybe a splash as a dip. It needs to be hotter than a tabasco sauce, but not some Insanity type stuff. Nice taste too.
I also don't like sauces that are too vinegary or too salty. I picked up a bottle of Nando's extra hot piri-piri sauce yesterday as I spotted it in my local asian shop, this is far too salty and wouldn't be hot enough in a recipe.
I've got Mr naga on my list to try, but are there any easier to source products ( I have family visiting from the U.K, so I'm going to try to get them to find it).
Thanks.
-
Personally can't stand chilli sauces for the very reason you state (vinegar) so I use Way-On chilli oil with shrimps or with scallops; may not be suitable for what you want it for, but for Chinese cuisine it is unbeatable.
-
Chilli oil might be an idea. How does the shrimp/scallop flavour work with chicken/ pork/ beef etc? I imagine like a fish sauce would.
-
It's very mild, so doesn't swamp anything (not even chicken) but adds a certain je ne sais quoi to the chilli; without the seafood element, I find chilli oil can be too "raw".
** Phil.
-
Cheers, I might have a wander down to the Chinese area and see if I can find some.
-
sriracha sweet hot sauce
This is the sauce I use for dips and things,
It's not to hot.
-
There is a sauce from Ghana called wait for it SHITO its hot and shrimpy google it
also never fails to raise a laugh in the kitchen ;D
-
Antidote to ebola?! LOL
-
There is a sauce from Ghana called wait for it SHITO its hot and shrimpy google it
also never fails to raise a laugh in the kitchen ;D
Now that I must find ;D
-
Its a very old recipe and a good sauce for any seafood currys
I like it with plain rice ;D
-
For making dips we just use the standard sweet chilli sauce you can buy in Chinese shops. The one on the shelf at the moment is Por Kwan brand.
Here's a nice dip that is good with poppadoms, crisps, natchos, etc.:
STEP 1 - Mix equal quantities of sweet chilli sauce with plain cream cheese (Philadpelphia or cheapo substitute)
STEP 2 - There is no STEP 2
Another quick recipe a friend learned in Thailand. We used to knock this up in minutes when we got back from the pub:
SERVES 2
12 Frozen raw shell-less king prawns (if in a rush, put them in a bowl of water in the m/w to defrost)
1 tin of coconut milk
3 chef's spoons sweet chilli sauce
Half a pack of egg noodles, cooked until tender in boiling water
1. Heat the coconut milk and chilli sauce in a wok on high until reduced by half
2. Add the prawns and simmer slowly until cooked (should be about 3 mins)
3. Toss in the noodles.
4. Serve with a sprinkle of coriander leaf and sliced red chilli (optional)
-
Antidote to ebola?! LOL
Oh yes, ebola's very funny, isn't it ? Not.
** Phil.
-
There is a sauce from Ghana called wait for it SHITO its hot and shrimpy google it
also never fails to raise a laugh in the kitchen ;D
Better not do that, Phil will accuse you of stealing it ;) :D