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
Quote from: noble ox on October 03, 2014, 12:42 PM
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)
Quote from: Onions on October 03, 2014, 12:43 PM
Antidote to ebola?! LOL
Oh yes, ebola's very funny, isn't it ?
Not.
** Phil.
Quote from: noble ox on October 03, 2014, 12:42 PM
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