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!

TIA,
Jen

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!
>
> TIA,
> Jen
>
Well, this is something that Hag did at one of the RFC cook-ins. Its
just a "dipping" sauce but it sounds pretty good:

Ginger Dipping Sauce

1/4 c chopped white onion
1 lg piece of fresh ginger minced about the size of a quarter and 1 inch
thick (to taste, I often use more)
1/2 c. soy sauce
1/4 cup rice vinegar
2 tsp sugar to 1 Tbsp to taste
1/2 tsp msg

combine and process in food processor. Use to dip seafood, meats, stir
fried veggies.

http://www.recfoodcooking.com/cookin...ml?id=3&page=1

--
Cheers
Chatty Cathy

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!
>
> TIA,
> Jen

I don't know if this is what you're looking for, but a buddy of mine created
this recipe.

-= Exported from BigOven =-

Chef Juke's Raspberry-Chipotle BBQ Sauce

This is a slight variation on the classic Kansas City Barbecue
sauce from the KC Barbecue Association, for those who like their BBQ
Hot & Smoky!

Recipe By: Chef Juke, posted to alt.food.barbecue
Serving Size: 5
Cuisine: American
Main Ingredient: Sugar
Categories: Grill, Vinegar, Molasses, Rum, Mustard, Ketchup, Raspberry,
Sauces

-= Ingredients =-
6 Tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup Worcestershire sauce
2 Tbls dark rum
2 Tbls yellow mustard
1 Tbls pure chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup Chipotles en Adobo
2 cups ketchup
2 cups Raspberry Preserves ; (I use Wall's Raspberry preserves from
Costco)
Kosher ; or sea salt
Pepper

-= Instructions =-
In large saucepan, combine sugar, vinegar, molasses, Worcestershire,
rum, mustard, chili powder, pepper, garlic powder,
allspice and cloves. Bring to simmer over medium heat. Cook,
uncovered, until all ingredients are dissolved, stirring constantly,
about 5 minutes. Stir in ketchup and bring to boil, stirring
constantly. Add salt and pepper to taste.

Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and
gently simmer sauce, uncovered, until dark & thick, about 30 minutes,
stirring often. Use right away or transfer to jars, cover, cool to
room temperature and refrigerate. Sauce will keep several months.
Makes 5 cups or 20 servings.


**Add the chipotle peppers to taste. Since simmering will bring out
the heat in the peppers start by adding ¼ cup of chipotles and cook
for the 30 minutes THEN taste again and add additional peppers if you
like it REALLY HOT.


kili

On Jun 30, 5:08?am, 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!

Chinese duck sauce, doctored to suit... a quart jar is only like $4.

I much prefer a variety of separate simple dipping sauces rather than
just one bowl of "mud" with every spice in the house thrown in...
often less is more. Put out a few bowls of duck sauce, one blended
with soy sauce and sesame oil, one with garlic/green onions and white
pepper, one with pineapple and ginger, one with rice vinegar and hot
mustard, one blended with hot pepper and frozen orange juice
concentrate... assuming this is for a group they can pick choose and
refuse... variety is the spice of life. Btw, I wouldn't marinate
chicken that's to be served with dipping sauce, certainly not the same
sauce, what's the point, unless you hate the taste of chicken.... I
would coat the chicken with a little oil and some s n' p. Anytime
someone prepares a dipping sauce using more than four flavors at a
time they have taste in ass disease.

Sheldon

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.

Sheldon said...

> Anytime
> someone prepares a dipping sauce using more than four flavors at a
> time they have taste in ass disease.


ROFL!!!

Andy

On Jun 30, 11:08 am, Jen > wrote:
> I'm planning on making chicken skewers and am in need of a thick,
> sweet and spicy dipping sauce.


Think along with me he

brown mustard
honey or brown sugar
finely grated/minced garlic or onion, just a tad
fresh ground pepper

Taste. Then add as needed to taste:
soy sauce or wine vinegar
finely minced rosemary (not sure about this one)
or a bit of fresh grated ginger

I can taste this in my mind on chicken grilled quite plainly with salt
and pepper.

As always, YMMV.

gloria p

Jen > wrote in news:1183194508.545351.202850
@d30g2000prg.googlegroups.com:

> Any ideas would be greatly appreciated!
>

@@@@@ Now You're Cooking! Export Format

Al's Peach Chipotle Glaze

BBQ, Condiment

1.5 cup peach jam (approx)
2 - 3 chipotle in adobo sauce (from a can; finely minced.
1/4 tsp nutmeg
1/2 tsp mustard powder
1/4 tsp ground ginger
1/2 tsp granulated garlic
1/2 tsp onion powder
1 - 1.5 tbsps apple cider vinegar
1 juice of 1 lime
1 zest of 1 lime
1/2 tsp crushed red chile flakes (approx)

In a smallish pot over med-low heat dump everything in and infrequently
stir to help it melt. When it just comes to a simmer (small bubbles
around the edges) remove from heat & cool then bottle. Simmer it longer
to get it thicker if desired.

Good on pork, great on boneless skinless chicken breasts. Brush it on
late in the grilling to prevent it from burning.

A great idea...use differing jams...



** Exported from Now You're Cooking! v5.81 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

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.

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!

A couple of weeks ago I made a plum sauce to go with some smoked ribs.
Sorry, no recipe, I just sort of stirred and tasted as I went along.

Sautee a minced shallot in a little bit oil until it's tender. Stir in
a jar of plum preserves, a splash of soy sauce and a couple of splashes
of rice vinegar. Season with white pepper for heat (maybe 1/2
teaspoon?). Simmer briefly to combine flavors. Taste, adding more
vinegar and/or soy sauce if necessary. If it seems too thick stir in a
little orange juice to thin it out. I also added a drizzle of sesame
oil just before serving.

Kathleen > wrote in news:njthi.25$LZ1.0
@newsfe06.lga:

> 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!
>
> A couple of weeks ago I made a plum sauce to go with some smoked ribs.
> Sorry, no recipe, I just sort of stirred and tasted as I went along.
>
> Sautee a minced shallot in a little bit oil until it's tender. Stir in
> a jar of plum preserves, a splash of soy sauce and a couple of splashes
> of rice vinegar. Season with white pepper for heat (maybe 1/2
> teaspoon?). Simmer briefly to combine flavors. Taste, adding more
> vinegar and/or soy sauce if necessary. If it seems too thick stir in a
> little orange juice to thin it out. I also added a drizzle of sesame
> oil just before serving.
>
>

I thought plum sauce was made with apricot preserves.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

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.

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

I make a habanero mango chutney to go with grilled chicken. Just
toss a habanero, diced mango, and diced peach in a food processor
with some lime juice, curry powder, cumin, and ginger.

Jnospam

On Jun 30, 10:06?am, hahabogus > wrote:
> Kathleen > wrote in news:njthi.25$LZ1.0
> @newsfe06.lga:
>
>
>
>
>
> > 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!
>
> > A couple of weeks ago I made a plum sauce to go with some smoked ribs.
> > Sorry, no recipe, I just sort of stirred and tasted as I went along.
>
> > Sautee a minced shallot in a little bit oil until it's tender. Stir in
> > a jar of plum preserves, a splash of soy sauce and a couple of splashes
> > of rice vinegar. Season with white pepper for heat (maybe 1/2
> > teaspoon?). Simmer briefly to combine flavors. Taste, adding more
> > vinegar and/or soy sauce if necessary. If it seems too thick stir in a
> > little orange juice to thin it out. I also added a drizzle of sesame
> > oil just before serving.
>
> I thought plum sauce was made with apricot preserves.

Apricots are plums... so are peaches and nectarines... all in the same
family... if ever you want to grow one be sure none of the others are
nearby, they will cross pollinate and you may not like the resultant
fruit.

Sheldon

"Jen" > wrote in message
oups.com...
> 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!
>
> TIA,
> Jen
>

My family likes this one:
Mom's Dipping Sauce
One jar plum jelly or jam, or apricot
2 Tablespoons grated horseradish to taste, as close to just plain
horseradish as you can find
1 Tablepoon Worcestershire sauce
1 to 3 Tablespoons ketchup to taste
Melt jelly (better than jam for a clearer sparkly dip) briefly in the
microwave, stir in the rest.
Will keep in the fridge for weeks.
Note: if you make your own preserves, use at least half not quite ripe
plums. Makes a nice tart jelly or jam.
Edrena

On Jun 30, 5:08 am, 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!
>
> TIA,
> Jen

We use this for fish or chicken. Spread it on before cooking and baste
throughout cooking; reserve some sauce for dipping afterwards.

The originial recipe uses this on swordfish steaks, then tops each
sauced piece of fish with a glob of guacamole.


Mango BBQ Sauce

1 onion
1 red pepper
1 clove garlic, crushed
1 T olive oil
salt
pepper
2 T Worcestershire sauce
3 T red wine vinegar
2 T molasses
2 T tomato paste
1 jalapeno
2 mangoes

1. Mince onion & bell pepper and saute in olive oil until very soft.
Add garlic at end of cooking. Season with s & p.
2. Add the liquid ingredients and tomato paste and cook a few minutes
to belnd flavors. feel free to long-cook, it will develop flavors
further.
3. Cool, then puree. Add mango and jalapeno when you puree.

Making this early in the day allows flavors to best develop before
use!!

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

hahabogus wrote:

> Kathleen > wrote in news:njthi.25$LZ1.0
> @newsfe06.lga:
>
>
>>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!
>>
>>A couple of weeks ago I made a plum sauce to go with some smoked ribs.
>>Sorry, no recipe, I just sort of stirred and tasted as I went along.
>>
>>Sautee a minced shallot in a little bit oil until it's tender. Stir in
>>a jar of plum preserves, a splash of soy sauce and a couple of splashes
>>of rice vinegar. Season with white pepper for heat (maybe 1/2
>>teaspoon?). Simmer briefly to combine flavors. Taste, adding more
>>vinegar and/or soy sauce if necessary. If it seems too thick stir in a
>>little orange juice to thin it out. I also added a drizzle of sesame
>>oil just before serving.
>>
>>
>
>
> I thought plum sauce was made with apricot preserves.

So there's like, an official "plum sauce" (which doesn't include plums),
and it's not just a description of the main ingredient of the baste-y
substance?

"Kathleen" > wrote in message
...
> hahabogus wrote:
>
>> Kathleen > wrote in
>> news:njthi.25$LZ1.0
>> @newsfe06.lga:
>>
>>
>>>Jen wrote:
>>
>> I thought plum sauce was made with apricot preserves.
>
> So there's like, an official "plum sauce" (which doesn't
> include plums), and it's not just a description of the main
> ingredient of the baste-y substance?
>

Perhaps, a bit like "vegetarian oyster sauce" that is made from
mushrooms?


--
Jim Silverton
Potomac, Maryland

"Jen" > wrote in message
oups.com...
> 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!
>
> TIA,
> Jen
============
I would think just the commercial sweet and sour sauce would be good for
dipping chicken.

>

On Jun 30, 11:47 am, "pfoley" > wrote:
> "Jen" > wrote in message
>
> oups.com...> 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!
>
> > TIA,
> > Jen
>
> ============
> I would think just the commercial sweet and sour sauce would be good for
> dipping chicken.
>
>

* From original poster*
Wow! Thanks for all the great ideas! It's going to be tough to choose.
Incidentally, I will either marinate or at least brush the chicken
with something, because I want it to really pop with flavor. Kind of
like how Chicken Satay is definitely flavored, but then you get
dipping sauces for that as well, that are quite differently spiced
than the chicken being dipped. But as I said, I'm not looking to do
peanuty-Thai style (I don't like to make what I can find in excellent
local restaurants) I might make two sauces... I'm loving the idea of
using a plum sauce base and then maybe a molasses-y sweet spicy
option. We'll see how much time I have. But just seeing the
ingredients helps the imagination get going, which is awesome. Thanks
again to all!

On Sat, 30 Jun 2007 12:35:41 -0500, Kathleen
> wrote:

>hahabogus wrote:
>
>> Kathleen > wrote in news:njthi.25$LZ1.0
>> @newsfe06.lga:
>>
>>
>>>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!
>>>
>>>A couple of weeks ago I made a plum sauce to go with some smoked ribs.
>>>Sorry, no recipe, I just sort of stirred and tasted as I went along.
>>>
>>>Sautee a minced shallot in a little bit oil until it's tender. Stir in
>>>a jar of plum preserves, a splash of soy sauce and a couple of splashes
>>>of rice vinegar. Season with white pepper for heat (maybe 1/2
>>>teaspoon?). Simmer briefly to combine flavors. Taste, adding more
>>>vinegar and/or soy sauce if necessary. If it seems too thick stir in a
>>>little orange juice to thin it out. I also added a drizzle of sesame
>>>oil just before serving.
>>>
>>>
>>
>>
>> I thought plum sauce was made with apricot preserves.
>
A lot of recipes call for both apricots and plums, others just for
plums.

>So there's like, an official "plum sauce" (which doesn't include plums),
>and it's not just a description of the main ingredient of the baste-y
>substance?

Not that I know of
http://www.amazon.com/Pacific-Rim-Go.../dp/B00012OI1Y

recipes...

the long way
http://www.naomiscooking.com/recipe.asp?id=521

the short way
http://chinesefood.about.com/library.../aa022301b.htm

--
See return address to reply by email

On Sat, 30 Jun 2007 11:37:45 GMT, 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
>
>Goes great with chicken. I use it a lot for chicken wings (with
>some added sriracha). There are other brands out thee (like
>Caravelle), but Mae Ploy is the best.
>
>-sw

it's good stuff. not overly hot.

your pal,
blake

On Wed, 4 Jul 2007 00:46:58 -0500, Steve Wertz
> wrote:

>On Sun, 01 Jul 2007 00:40:08 GMT, blake murphy wrote:
>
>> On Sat, 30 Jun 2007 11:37:45 GMT, Steve Wertz
>> > wrote:
>>
>>>Mae Ploy Sweet Chili Garlic sauce:
>>>http://importfood.com/samp1001.html
>>>
>>>Goes great with chicken. I use it a lot for chicken wings (with
>>>some added sriracha). There are other brands out thee (like
>>>Caravelle), but Mae Ploy is the best.
>>
>> it's good stuff. not overly hot.
>
>I have yet to find a Genuine Mae Ploy product that sucks.
>
>-sw

noted, in the bean paste file.

your pal,
blake