On 9/10/2012 11:48 PM, Sqwertz wrote:
> On Mon, 10 Sep 2012 22:05:15 -0400, IanG wrote:
>
>> Hi -
>>
>> I finally made this sauce Sunday night for some Thai Fish Cakes and it
>> really is great:
>>
>> Perfect Asian Dipping Sauce
>>
>> 12 TB Mae Ploy Sweet Chilli Sauce (Thai)
>> 1 tsp Chinkiang/Black Vinegar
>> 1 tsp Fish Sauce
>> 1 tsp Sesame Oil
>> 1 tsp Sriracha Sauce ¡V Huy Fong
>>
>> Credit where credit is due - this was my translation of Steve Wertz'
>> recipe, I am almost certain, though google seems to have lost some of
>> this ng's posts. Here is the picture that accompanied the original entry:
>>
>> http://img822.imageshack.us/img822/7...ctasiandip.jpg
>
> Yep - that's mine. I play with the proportions over time since I
> usually just eyeball all the ingredients. i tend to use more regular
> (not black) rice vinegar than what I wrote up there. Sometimes I'll
> add cornstarch and simmer it, too - to make it thicker.
>
> Since you mention fish cakes - here's one batch of mine:
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> And just last week I used the sauce for fried chicken wings:
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
> (Peanuts and cilantro garnish)
>
> Glad you liked it.
>
> -sw
>

I think I should go over to your house Both those dishes look great. I
never took to couscous, though.

I had more of my fish cakes tonight, woth the sauce, and it is really
spot-on. I'll have to try it with the rice vinegar too.

Thanks - I have a new standard.

ian