Steve Wertz wrote:
> On Sat, 30 Jun 2007 04:47:10 -0700, Sheldon wrote:
>
>> On Jun 30, 7:37?am, Steve Wertz > wrote:
>>> On Sat, 30 Jun 2007 02:08:28 -0700, Jen wrote:
>>>> I'm planning on making chicken skewers and am in need of a thick,
>>>> sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
>>>> sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
>>>> without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
>>>> marinade the chicken in this sauce, then grill it (stovetop) and have
>>>> some reserved for dipping.
>>>> Any ideas would be greatly appreciated!
>>> Mae Ploy Sweet Chili Garlic sauce:http://importfood.com/samp1001.html
>> Hmm, big price difference... no point in buying that 10 oz bottle.
>
> The 32oz bottles are only $2.50 or so at the retail stores. The
> little bottles are almost useless. As it is, I buy a new 32oz
> bottle every couple months. It's also a potsticker, eggroll,
> wonton, etc, dip. Goes great with pork, too.
>
> Beats the shit out of the phony red sauce they serve at
> Americanized Chinese restaurants.
>
> -sw

Agree, I have been buying it for years (in the big bottle). The Pantai
brand from Thailand is good too. I recently discovered it at a new
market I spotted. Both are much better than the the Walmart quality
stuff in an Americanized Chinese or big box reataurant.