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.

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.

On Jun 30, 7:57?am, 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

I've never seen red condiments served at any Chinatown in the US or
Canada... only duck sauce, soy sauce, mustard. Only the sauce used as
part of a recipe may be red, like for a sweet and sour dish... but
that's artificially colored... red being the favorite Chinese color.

On Jun 30, 7:37 am, Sheldon > wrote:
>
> I've never seen red condiments served at any Chinatown in the US or
> Canada... only duck sauce, soy sauce, mustard. Only the sauce used as
> part of a recipe may be red, like for a sweet and sour dish... but
> that's artificially colored... red being the favorite Chinese color.

Sounds like you haven't been to any Szechuan or Hunan style
restaurants. It's pretty routine at those to find jars of garlic
chili paste or chili oil on the table, or both. Both red.

As to the OP, I like the idea of serving a variety of dips. How about
a variation on Buffalo wings? Make the chicken with a spicy marinade
and then include a cool type and a sweet type in the variety of
dipping sauces. -aem