As a big fan of spicy food, I couldn't pass up this Thai sweet hot sauce recipe. It is very easy to do (by the way, I have a lot of recipes on my blog) and will suit a wide range of dishes: from pasta to, for example,. It will be especially good with shrimps, if, of course, you eat them.
Ingredients
- 3 cloves of garlic
- 2 medium red chili peppers
- 50 ml light uscus (best wine or apple cider)
- 100 grams of sugar
- 150 ml of water
- a pinch of salt
- 1 tablespoon starch (corn or potato, not essential)
From the indicated amount of ingredients, I got 300 ml of sauce.
Preparation
The pungency of the sauce depends on how many seeds you leave in the chili peppers. If you are afraid that Thai sweet spicy sauce will turn out to be very spicy, do not be lazy and clean out all the seeds. Also, keep in mind that as the sauce is stored, its pungency gradually diminishes. It will be the most burning on the day of preparation.
Garlic, chili, uscus, sugar, water, and salt should be puréed as smoothly as possible using a food processor.
Pour the resulting bright red puree into a saucepan or small saucepan and place on the stove. Let it boil and simmer over low heat for 3 minutes. It is better to stir occasionally.
Next, you need to add starch to our sauce. It is most convenient to pre-mix it with a little water and pour the resulting gruel into the sauce. This way there will be fewer lumps that will have to be broken with a fork or, more conveniently, a whisk. The starch is needed so that the sauce becomes thicker and the chili and garlic pieces stay in the thick of the sauce, and do not float up.
After you have added the starch, let the sauce boil for literally another minute, and then remove from the stove. You can pour the Thai sweet spicy sauce into a jar when it has cooled completely. The sauce can be kept in the refrigerator for a couple of weeks.
If you don't like using sugar, then you can replace it with liquid honey. In this case, you will need to take water and honey in approximately the same proportion. There is also no need to use starch, because honey will provide the required density. In this case, the sauce is cooked not for 3-5 minutes, but for about 20. You will need to make sure that the sauce does not burn.
My family is very fond of Thai cuisine, we especially love shrimp and chicken with a spicy Thai chili sauce. There are two types of this sauce, regular hot sauce and sweet chili sauce. We prefer the second option, it is slightly softer and more tender, although it is just as sharp.
For a long time I bought this sauce in stores, in departments selling exotic products from other cuisines of the world. The sauce is not cheap, so I tried to make it myself. It turned out that the preparation of the sauce is quite simple, from available products and it turns out to be as tasty and spicy as the store one.
Let's make sweet Thai chili sauce together. We will prepare all the products. From these products, we get about 200 g of sauce.
Peel the garlic and chop it very finely with a chopper.
The pungency of the chili sauce will depend on how many peppers you put in it. We love mildly hot sauce, so chop 3 small chili peppers. Also grind with a chopper. If you don't have such a thing, just grind it in a blender or pass it through a fine mesh in a meat grinder.
Put the garlic and chili in a saucepan
Pour all the sugar into the pan.
Now add the rice vinegar. You can add a little more if you like a spicy-spicy sauce.
Pour in water, except for 2 tablespoons. Put the saucepan over medium heat and cook the sauce for about 20-25 minutes. The sauce will evaporate slightly and the vegetables will soften.
In a separate bowl, mix the starch with 2 tbsp. water.
Add the starch mixture to the sauce, heat the sauce until it becomes transparent and thickens again.
Store the finished sauce in a sterile jar under a tightly closed lid for about a week. Or use it right away.
Hot and sweet Thai chili sauce is a very tasty and bright addition to seafood and chicken.
Bon Appetit!
The recipe for the dish with a photo, see below.
I like to cook spicy sweet and sour chili sauce most, at home. It is not difficult at all, but the result is a fragrant spicy sauce that is part of many Thai dishes. Also, thick homemade chili sauce can be served with meat or vegetable and fried dishes. The main advantage of homemade sauce is that you yourself regulate the degree of pungency and composition. No chemical additives or dyes, only natural products!
I prefer to cook this sauce from large chili peppers... Such fleshy long fragrant pods. With Chile, the following rule applies: the smaller the pepper, the angrier and sharper it is... Large peppers are not so hot, but nevertheless pleasantly inflame the senses and have a unique chili aroma. I often add ready-made sauce simply to boiled or vegetable dishes, and I also cook soup based on this chili paste.
Sweet Hot Chili Sauce Recipe
To prepare this delicious sauce, you need to take:
- 5 large chili peppers;
- a few tomatoes;
- vegetable oil 4 tbsp. spoons;
- shallots 1 pc;
- garlic 8-10 cloves;
- palm or coconut sugar 3 tbsp spoons;
- lime juice, tamarind paste or pineapple vinegar 5% 4 tbsp. spoons;
- salt or fish sauce to taste.
Coconut sugar can be substituted for regular white sugar or brown cane sugar. We set our sour sauce in any possible way - with fruit vinegar or a solution of tamarind paste, lime-lemon juice - which is at hand at the moment.
The same sauce can be prepared without using vegetable oil, just add a little water and simmer the vegetables until softened and the moisture evaporated. Thus, a dietary version of the sauce is obtained, without fats.
Heat vegetable oil in a frying pan and fry coarsely chopped tomatoes, onions and garlic cloves over medium heat. We clean chili peppers from seeds and white internal partitions, wash. Cut into small pieces and fry together with other ingredients for 10 minutes, stirring constantly.
Add sugar and lime (lemon) juice, salt to taste and taste for salt / sugar / acid. Simmer the sauce in a skillet over low heat until thickened. Don't forget to stir it! When all the ingredients have softened and the excess moisture evaporated (after 15-20 minutes), remove the sauce from the heat and let it cool slightly. Then transfer the contents of the pan to a blender and grind until smooth.
Earlier, before the invention of the blender, Thai women used a mortar and pestle when preparing chili paste, with which they ground fried vegetables with chili and small dried shrimps to a puree.
The finished sauce can be kept in the refrigerator (after it has cooled completely) for about a week. I make this sauce in small portions and we eat it in 1-2 times. This is delicious! Do you like spicy food? Share in the comments!
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Thailand is inseparable from food. Here everyone eats and always, constantly, not three times a day, as is customary with us, but non-stop.
Thais come to the beach to eat. They will sit all day in clothes, eat, eat, eat. And then they will get up and go home even
without bathing.
All holidays, events and other festivities are accompanied by questions - "Well, how were they fed there? What did you eat there? What will be the food? "
Considering that rice is the main ingredient in Thai cuisine, it becomes clear why there is such an abundance of sauces, seasonings, spices and pastes.
What are the best Thai sauces, delicious? What Thai sauce should you definitely bring with you to Russia?
What they combine with, how to serve them correctly, what dishes and how much they cost, in today's review.
Thai pasta sauce for making Tom Yam soup
Spicy chili sauce for seafood
My favorite sauce, which I add everywhere. What kind of fish or seafood is there! I put it in potatoes with cutlets, and in pasta, and even with buckwheat.
Green chili sauce is very spicy, with a pronounced sourness of lime, and in my opinion it should be the first to pack it in a suitcase and please yourself and your family with such a valuable acquisition.
The Thai green sauce is an incomparable pleasure. As I write, my mouth continues to flow.
Probably out of habit, it may seem too sharp, but give it a chance, maybe not the first time, but be sure to love it.
It is sold everywhere - ending in large hypermarkets. Recently I met him in a small bottle for 18 baht, in Tesco Lotus, but most often it is sold in a volume of 335 grams and costs 50 baht.
Red hot sauce for meat and chicken
Rare Thai sauce does without chili, this one is the same.
Thai red sauce with chicken on the cover goes perfectly with all meat dishes and poultry.
Costs around 35 baht on every 7/11.
It means that this sauce is for Sukiyaki, and Sukiyaki is such a way of eating beef with vegetables.
Something like a European fondue. Everything is put into a saucepan with broth, from beef to vegetables, mushrooms and sauce.
Suki sauce is not as hot as green chili, so it is just right for your introduction. In Makro it is sold in convenient packaging - in small jars, bags and bottles.
My family constantly order it and eat it instantly.
Something vaguely reminiscent of adjika, if, of course, it can be compared.
Plum thai sweet sauce
It's a sweet sauce. For an amateur. For those who do not count calories and eat everything calmly. Plum sweet sauce, despite its unusual taste, is pleasant and you can also try it.
It is served with meat, fish and seafood.
Oyster Thai Sauce Nam Man Hoi
Oyster sauce is certainly not made from oysters, as the cost would be sky-high. Nam Man Hoi is made from water, starch, sugar and oyster extract.
Few dish in Thailand is complete without adding Nam Man Hoi when roasted or boiled.
Good oyster sauce is easy to find. It will be thick, almost black. The thinner the sauce and the lighter the color, the worse the oyster sauce.
In addition to Thai producers, Heinz is not far behind, which produces many hot sauces for the local consumer.
I am inclined to believe that after all, Thai brands are better than the global leader.
Thai fish sauce Nam Pla
A bottle with a light brown liquid and a specific smell will always be on your table in Thailand, be it a street cafe or a decent restaurant.
Pla is poured on us everywhere and everywhere.
Fish sauce is a kind of "juice" from fish and you better not know how it is prepared, since the recipe is not for the squeamish.
It is impossible to cook Som Tam without fish sauce, and many other Thai dishes, like Tom Yam, cannot do without it.
Thai cuisine is generally a strange combination of sweet, sour, spicy and smelly.
Tiny bottles for 5 baht are sold every 7/11 or femeli March. In my photo I have fish sauce from Macro, but you can buy it everywhere - this is such an analogue of salt in Thailand, absolutely
it is impossible to imagine any meal of the local population without it.
Shiitake sauce
Also, being in Thailand, pay attention to all kinds of sauces with mushrooms, especially shiitake sauce.
I have Heinz sauce in the photo, but there are many companies and it is not necessary to buy it.
Any housewife will find a use for this sauce. For example, I marinate meat in it for grilling, it turns out delicious.
Shiitake sauce goes well with noodles, soups, almost anything.
It is inexpensive, like all sauces in Thailand. I have never come across a sauce that is expensive at 60-70 baht per bottle, mostly prices are in the region of 35-50 baht.
And for a snack, let's make a Thai chili hot and sweet sauce ourselves.
Hot and sweet chili sauce - recipe
We will need:
5-7 small hot red chili peppers
Starch - 1 tbsp.
5-7 cloves of garlic
sugar - 5 tablespoons
Fish sauce - 1 tbsp
Water - 1 glass
Thai Chili Sauce Recipe:
We clean the peppers from the grains, only with gloves. We put everything except starch in a blender or grind it with a submersible nozzle.
Pour into a ladle and cook over low heat until boiling, stir for 5 minutes, until it begins to thicken.
Stir the starch separately in warm water and pour into a common saucepan.
Stir, remove from heat, cool, pour into a container.
The amount of ingredients can be adjusted, it will turn out more spicy or sweeter.
If you leave the chili seeds in the pods, the pungency will be added at times.
That's all for today, bon appetit!
And I ran to eat my red curry with rice, it is impossible to write such a review and not get hungry.
Enjoy your trip to Thailand and good shopping.
In the comments, share your impressions, ask questions, I will be glad to help you.
How I learned how to make delicious hot Thai sweet and sour sauce.
My husband loves Thai sweet and sour sauce. And I bought it in liter bottles with enviable regularity. I looked, I looked at the amount of consumed sauce, read the composition of the sauce on the bottle and decided to make a sweet and sour Thai sauce myself. No sooner said than done. And lo and behold! The sauce turned out to be very tasty and guaranteed without preservatives and any chemical dyes. It took me ridiculously little time to make the sweet and sour sauce, only 40 minutes. And most of the time was spent preparing and sterilizing the bottles and pouring the sauce into them. Now Thai sweet and sour sauce is always in the house, and if it suddenly runs out, then I quickly cook it over and over again. Hot peppers and garlic can be bought all year round.
Thai sweet and sour sauce without dyes or preservatives
Compound:
- Granulated sugar - 400 grams
- Salt - 2 tbsp. spoons
- Water - 600ml
- Garlic - 12 cloves
- Hot red pepper - 8 pcs
- Apple cider vinegar - 80ml
- Starch - 4 tablespoons
How I Make Thai Sweet and Sour Sauce
Red hot peppers and garlic - the base of Thai sweet and sour sauce
My sweet and sour cans and bottles. I sterilize it in the microwave. From my experience, the container for storing the sauce should be small - 200-400 ml.
Mine, cut and peel hot red peppers. For those who like it, we leave some seeds. We clean and wash the garlic.
I fold and grind the pepper and garlic in a blender. I grind finely, but not until smooth. It turns out so beautiful. 
I put the resulting mass in a saucepan, add granulated sugar, salt, water, a bite and mix. If you add more vinegar - up to 120 ml, then the sauce can be stored without a refrigerator, in a dark, dry place. Well, I like the sauce with less mustache.
I put it on medium heat. After boiling, I reduce the heat and continue to cook for another 7-10 minutes over low heat until thickened.
Cook Thai sweet and sour sauce for 7-10 minutes over medium heat
Dilute starch with cold water
The sauce is stored in the refrigerator for a long time.
In recent years, I have slowly and surely returned to blanks. The reason is simple, health care. And the sauces are among my favorite winter preparations. Although, if desired, this sweet and sour sauce can be made at any time of the year. But I prefer to make the sauce in the summer when it's vegetable season. The men, comparing my sauce and the store sauce, were pleasantly surprised. The first time I used green hot peppers, so the color of the finished sweet and sour sauce was not very marketable. While I was thinking about the natural dye, I bought red hot peppers from the market. And the sauce immediately began to play with golden-red hues. Simply chic! The sauce is made quickly, it is very tasty and beautiful. And how fragrant! I fill the sauce in glass bottles and keep it in the refrigerator.
So, How to Make Thai Sweet and Sour Sauce:
Compound:
- Granulated sugar - 400 grams
- Salt - 2 tbsp. spoons
- Water - 600ml
- Garlic - 12 cloves
- Hot red pepper - 8 pcs
- Apple cider vinegar - 80ml
- Starch - 4 tablespoons
This sweet and sour sauce goes well with any meat, chicken, fish, rice, vegetables. My nephew, when visiting, pours everything he can on it. I love using Thai sweet and sour sauce in marinades and in separate dishes. For example, chicken wings in sweet and sour sauce. In general, sweet and sour sauce is one of my lifesavers.
