On 9/12/2012 2:24 AM, Sqwertz wrote:
> On Tue, 11 Sep 2012 20:41:14 -0400, IanG wrote:
>
>> 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.
>
> Either did I. That was probably the first time I cooked it and the
> second to the last time I ate it. It was leftovers I felt bad about
> throwing away.
>
> Enjoy. And remember to only use Mae Ploy - I';ve tried what I think
> are all of them and MP is the best by far.
>
> -sw
>
I love MP. I have even bought bottles for friends to make sure they try
it. Adding this extra stuff just makes it even better.

Ian