I keep getting lunch from a place that puts on some kind of sweet, Thai
chili sauce that has a very sesame flavor to it as well. It may come out
of a jar, I don't know, but I'd love to make some at home, does anyone
have a recipe for that kind of thing that they could share?

On 3/15/2012 2:31 PM, Sqwertz wrote:
> On Thu, 15 Mar 2012 14:11:59 -0400, Tom Wilson wrote:
>
>> I keep getting lunch from a place that puts on some kind of sweet, Thai
>> chili sauce that has a very sesame flavor to it as well. It may come out
>> of a jar, I don't know, but I'd love to make some at home, does anyone
>> have a recipe for that kind of thing that they could share?
>
> Mae Ploy Sweet Chile Garlic Sauce (do not get the "spring roll
> sauce"). Then up to 7% add sesame oil.
>
> I also like to add, depending on my mood:
>
> Sriracha (up to 10%)
> Fish Sauce (up to 5%)
> Rice Vinegar (up to 10% - but makes it watery)
> Chinkiang (Black) vinegar (up to 3%)
>
>
> I always have a bottle of some combination of the above pre-mixed in
> my fridge. Also makes a great fried chicken wing/leg sauce.
>
> Mae Ploy is by far the best brand of sweet chile sauce out there.
> Accept no others.
>
> -sw

do you add soy sauce too?

I'm in love with sriracha and now this chili sauce.

On 3/15/2012 2:31 PM, Sqwertz wrote:
> On Thu, 15 Mar 2012 14:11:59 -0400, Tom Wilson wrote:
>
>> I keep getting lunch from a place that puts on some kind of sweet, Thai
>> chili sauce that has a very sesame flavor to it as well. It may come out
>> of a jar, I don't know, but I'd love to make some at home, does anyone
>> have a recipe for that kind of thing that they could share?
>
> Mae Ploy Sweet Chile Garlic Sauce (do not get the "spring roll
> sauce"). Then up to 7% add sesame oil.
>
> I also like to add, depending on my mood:
>
> Sriracha (up to 10%)
> Fish Sauce (up to 5%)
> Rice Vinegar (up to 10% - but makes it watery)
> Chinkiang (Black) vinegar (up to 3%)
>
>
> I always have a bottle of some combination of the above pre-mixed in
> my fridge. Also makes a great fried chicken wing/leg sauce.
>
> Mae Ploy is by far the best brand of sweet chile sauce out there.
> Accept no others.
>
> -sw

I'll see if I can find it locally, not sure if I can, but if I can't I
may try with another brand or buy online or something. Thanks.

Tom Wilson > wrote:
> I keep getting lunch from a place that puts on some kind of sweet, Thai
> chili sauce that has a very sesame flavor to it as well. It may come out
> of a jar, I don't know, but I'd love to make some at home, does anyone
> have a recipe for that kind of thing that they could share?

Interesting, Tom. Chinese use a lot of Sesame oil. The only Thai recipe I
have that uses it is Pad Wun Sen (Stir-fried Transparent Noodles).

--
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[NOM wrote on 3/15/2012

> On Thu, 15 Mar 2012 14:11:59 -0400, Tom Wilson wrote:

>> I keep getting lunch from a place that puts on some kind of sweet, Thai
>> chili sauce that has a very sesame flavor to it as well. It may come out
>> of a jar, I don't know, but I'd love to make some at home, does anyone
>> have a recipe for that kind of thing that they could share?

> Mae Ploy Sweet Chile Garlic Sauce (do not get the "spring roll
> sauce").

Consider also the 'Sweet Chili sauce for seafood,' same ingresient list
but with pickled yellow, rather than pickled red chilis--and spicier.

> Then up to 7% add sesame oil.
> I also like to add, depending on my mood:
> Sriracha (up to 10%)
> Fish Sauce (up to 5%)
> Rice Vinegar (up to 10% - but makes it watery)
> Chinkiang (Black) vinegar (up to 3%)
> I always have a bottle of some combination of the above pre-mixed in
> my fridge. Also makes a great fried chicken wing/leg sauce.

> Mae Ploy is by far the best brand of sweet chile sauce out there.
> Accept no others.
> -sw

Certainly better to have Maesri brand than none at all.
Whether Mae Ploy or Maesri seems a matter of personal taste and
availability.
Cheers,
-maxwell

After serious thinking Sqwertz wrote :
> On Sat, 17 Mar 2012 16:38:29 -0400, maxwell wrote:

>> [NOM wrote on 3/15/2012

>>> Mae Ploy Sweet Chile Garlic Sauce (do not get the "spring roll
>>> sauce").
>>
>> Consider also the 'Sweet Chili sauce for seafood,' same ingresient list
>> but with pickled yellow, rather than pickled red chilis--and spicier.

> It also doesn't have garlic in it, IIRC.

Actually, it does--not a whole lot, but it's in it.

> I don't find it nearly as
> tasty - much more milder. The yellow is pretty rare where I live
> (Austin) and only sold in small bottles when I do see it.

> Who's NOM?

My newsreader's glitch, apparently--it should have inserted the
poster's name ('nom' being French for name; the programmer's native
language)

>> Certainly better to have Maesri brand than none at all.
>> Whether Mae Ploy or Maesri seems a matter of personal taste and
>> availability.

> I've never even seen a Maseri sweet chile sauce, but they do compete
> with each other an many other products. I'll try it if I see it.

> Where do you live that you see these things I rarely/never see?
> -sw

NY City region. Manhattan's Chinatown is quite the SE Asian shopper's
treasure.

Cheers,
-maxwell

Sqwertz explained :
> On Sun, 18 Mar 2012 13:47:56 -0400, maxwell wrote:
>> After serious thinking Sqwertz wrote :
>>> On Sat, 17 Mar 2012 16:38:29 -0400, maxwell wrote:
<~>
>>>>> Mae Ploy Sweet Chile Garlic Sauce (do not get the "spring roll
>>>>> sauce").
>>>>
>>>> Consider also the 'Sweet Chili sauce for seafood,' same ingresient list
>>>> but with pickled yellow, rather than pickled red chilis--and spicier.
>>> It also doesn't have garlic in it, IIRC.

>> Actually, it does--not a whole lot, but it's in it.

> OK, I looked at the ingredient lists online and it matches the red
> stuff. I thought there was something drastically different about the
> red vs the yellow (other than the color). Other than it being milder.

Besides being hotter, there also seems a bit more of a perhaps 'smokey'
flavor to the yellow.

>>> Where do you live that you see these things I rarely/never see?
>>> -sw
>>
>> NY City region. Manhattan's Chinatown is quite the SE Asian shopper's
>> treasure.

> Thanks.

You're most welcome!

> I'll try the Maeseri brand when I see it. I know I've turned
> a lot of people onto the Mae Ploy Red Stuff and they say it beats the
> hell out of the brand they were using previously,

Possibly they were getting one of the lesser varieties of Sriracha?

> but nobody ever mentioned Maseri brand Sweet Chile Sauce.

> -sw

Just note you've transposed Maesri to Maseri . . though the
transposition may not matter much, depending on who's pronouncing it
(I'm thinking of certain 'Thinglish' constructions here ;~)

Cheers,
-maxwell

I'm Siri, newcomer here.
I'm not sure if that your mentioned sauce is this NaamJim Sukii น้ำจิ้มสุกี้ in Thai?


if yes, this is my home recipe

1 cup Chili sauce
2 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
pounded sesame
Thai parsley
chopped Garlic
chili
lime juice
sometime i add some ketchup, too

mix all ingredients, taste and add more what you like

in thailand, we normally eat with สุกี้ (a kind of vegetable hotpot)

On 03/15/12 3:12 PM, Sqwertz wrote:
> On Thu, 15 Mar 2012 14:47:58 -0400, Tom Wilson wrote:
>
>> I'll see if I can find it locally, not sure if I can, but if I can't I
>> may try with another brand or buy online or something. Thanks.
>
> Caravel would be the next best brand, but it is still way behind Mae
> Ploy flavor-wise. I cant enough the importance of Mae Ploy (and no, I
> don't work for them - they're in Thailand ;-)
>
> It's a pretty common brand.
>
> -sw
Getting into this a bit late, but agree on the Mae Ploy. I make sure to
keep an unopened bottle on hand Simplest baked chicken - just smear
some on the chicken and bake as usual.
Wilson