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Old 11-09-2012, 03:05 AM posted to alt.food.asian
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Default Perfect Asian Dipping Sauce

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 – 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

The way he described it was:

It's 90% sweet Thai chile sauce. It must be Mae Ploy brand;
accept no other brand. The other 10% is made up of the other 4
bottles in the amounts that suit you - about 2.5% each. They are
black vinegar, fish sauce, sesame oil, and Huy Fong sriracha.

You will find a dip similar to this served to you in Thai
restaurants, but usually it's just the sweet chile sauce with no
other ingredients.

You may substitute rice wine vinegar for the black vinegar. In
that case use a fair about of it - about 10-12%. You may also use
both black and rice wine vinegars, but do not use more than 2.5%
black vinegar; It's like sesame oil - a little goes a long way.

Again, this dip represents the 4 Asian flavors all together:
Sweet, sour, salty, and pungent. It's mainly for use with egg
rolls, pot-stickers, grilled pork chops or ribs, spring rolls,
braised chicken feet, summer rolls, and even fall and winter
rolls. It's also great on fingers.

-sw


Anyway, so this post is not an entire retread, here's the fish cake
recipe too:

2 lbs whiting
2 Tbs fish Sauce
2 Tbs red curry paste (any Thai curry paste should work)
2 eggs

Squeeze as much moisture out of the fish as possible, crudely chop it,
then pulse it in a food processor briefly, carefully. You want it flaky,
not pasty.

Blend the other ingredients in a bowl, then add the fish, and mix
together. if the mixture is a bit gloppy, add some breadcrumbs (any
kind) gradually, blending as you go, until the mixture seem to hold
together a bit solidly.

Heat sufficient oil (peanut is good) for deep-frying to about 300
degrees, then form the fish into little pattys and drop them into the
oil, doing your best to keep the temperature at 300.

Remove when golden brown, and eat them with your perfect dipping sauce.
Make extra, because it will disappear.

Ian










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Old 12-09-2012, 01:41 AM posted to alt.food.asian
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Default Perfect Asian Dipping Sauce

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 ˇV 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



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Old 13-09-2012, 02:43 AM posted to alt.food.asian
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Default Perfect Asian Dipping Sauce

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 ˇV 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
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Old 21-09-2012, 02:47 AM posted to alt.food.asian
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Default Perfect Asian Dipping Sauce

On 9/13/2012 12:38 AM, Sqwertz wrote:
On Wed, 12 Sep 2012 21:43:26 -0400, IanG wrote:

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.


You have the right idea! Still great on it's own, and can be tailored
to fit the occasion!

MPSCS Rocks! (did I already say that? ;-)

-sw


It looks like someone else loves sweet chili sauce too:

"Short of smearing it on my face in lieu of facial cream (but that’s
only because chilli sauce lacks SPF to protect you from UVA/UVB), I use
this dipping sauce in, and with, everything, even things I shouldn’t use
it with: fresh spring rolls, fried spring rolls, crispy wantons, crab
rangoon, fried chicken, grilled chicken, steamed chicken, fried
calamari, lumpia, etc."

Its Leela at

http://shesimmers.com/2009/02/how-to...i-dipping.html

and

http://www.seriouseats.com/2012/08/m...html?ref=title

Cheers,

Ian
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Old 29-09-2012, 10:18 AM
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Default

Great Recipe..looks very good !!


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Old 29-09-2012, 02:47 PM
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Cool

its create


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