Sqwertz wrote:
> On Sun, 09 May 2010 12:18:32 -0400, Ian wrote:
>
>> The other product I want to use much more is Chili Bean paste (aka Toban
>> Djian), which can make a stir fry taste great almost without any other
>> seasoning.
>
> The other product would be [a good] oyster sauce. That little
> chicken stock to thin it down make a great instant stir fry without
> any other ingredients.
>
> Look for Lee Kum Kee brand, the one with the colorful label with a
> picture of a gondola type boat on it. The main ingredient should be
> oyster extract. Amoy also makes a few good ones, one with dried
> scallop. Other than that, LKK's Panda Brand is OK in a pinch.
>
> -sw

I don't know what goes on with my ng posts. I have to repeat the same
info I posted yesterday again, cos its disappeared.

I use the gondola type because of a previous discussion here that said
it was the best.

Here's a recipe for Sweet Chili Sauce I happened across on Monday:

Sweet chilli sauce
250g caster (superfine) sugar
10 cloves garlic, peeled
4 red chillies
½ of a large piece of ginger, peeled and roughly chopped
8 lime leaves
3 lemongrass stems, roughly chopped
Big bunch coriander
100ml cider vinegar
3 tbsp fish sauce
3 tbsp soy sauce

Put 200ml of water in a heavy-based saucepan and add the sugar. Don’t
stir, just heat until the sugar dissolves and then gently simmer until
the sugar turns a nice caramel colour. Meanwhile, whizz all the other
ingredients together until they form a slightly chunky paste. You don’t
want it as smooth as soup, but you do need to make light work of the
hunks of ginger, garlic and lemongrass. Take the caramel off the heat
and carefully add the paste (getting splattered with hot caramel is not
nice) and whisk gently. Putting it back on the heat for a few minutes
will help all those flavours to open up. Cool and drizzle over the
scallops – or whatever you like.

From
http://www.irishtimes.com/newspaper/...269637856.html

Cheers,

Ian