I was given a bottle of Thai "sweet chili sauce". The label says Mae Ploy.
The ingrediens list sugar, water,pickled red chilli,garlic.
The taste isn't bad but it is terribly sweet.
Unfortunately I'm not fond of anything very sweet.
Kind of reminds me of the bright red sweet and sour pork available at cheap
Chinese takeouts.
So....how shall I use this sauce, since I've now brilliantly opened the
bottle.
Any suggestions appreciated.Thank you.
M

"Musashi" > wrote:
> I was given a bottle of Thai "sweet chili sauce". The label says Mae
> Ploy. The ingrediens list sugar, water,pickled red chilli,garlic.
> The taste isn't bad but it is terribly sweet.
> Unfortunately I'm not fond of anything very sweet.
> Kind of reminds me of the bright red sweet and sour pork available at
> cheap Chinese takeouts.
> So....how shall I use this sauce, since I've now brilliantly opened the
> bottle.
> Any suggestions appreciated.Thank you.
>
Sounds very much like a Thai Wonton Sauce, but my walking dictionary's not
home.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

"Musashi" > wrote in message
m...
> I was given a bottle of Thai "sweet chili sauce". The label says Mae Ploy.
> The ingrediens list sugar, water,pickled red chilli,garlic.
> The taste isn't bad but it is terribly sweet.
> Unfortunately I'm not fond of anything very sweet.
> Kind of reminds me of the bright red sweet and sour pork available at
cheap
> Chinese takeouts.
> So....how shall I use this sauce, since I've now brilliantly opened the
> bottle.
> Any suggestions appreciated.Thank you.
> M

Mae Ploy is the brand name, it's from Thailand & i'm sure Nick's Jun can
confirm that. It's a fairly common sweet chilli sauce for dipping anything
like wontons, spring rolls etc. etc. It's also a fairly easy sauce to make,
it consists of finely chopped red chillis although i like to pound mine up
to a paste, then add sugar, vinegar & gently simmer till it reaches a sticky
consistency. You can of course google for the recipe & make it less sweet. A
trick is to add a little salt to cut back the sweetness & bring back the
sourness of the vinegar, do this gently on the simmer. Once you've learnt
how to make it.... you won't bother with any of the branded ones.

A good way of using up & getting rid of the bottle is to add it to any
recipes/cooking that requires both sugar & chilli or a dish that has a
slight 'tart' sharpness to it. Add it towards the end of the cooking &
hopefully it won't be that sweet for you. The alternative is to get your
wok/frypan smoking hot with oil, add large amounts of the sauce & caramelise
the sauce till thick w/o burning it then add vegs & water/stock to finish of
your sweet & sour or spicy sweet & sour. This is how some Chinese
takeaways/takeouts use to do it before they had the ready made gloopy sauces
you find today.

DC.

DC.

DC. wrote:
> "Musashi" > wrote in message
> m...
>> I was given a bottle of Thai "sweet chili sauce". The label says Mae Ploy.
>> The ingrediens list sugar, water,pickled red chilli,garlic.
>> The taste isn't bad but it is terribly sweet.
>> Unfortunately I'm not fond of anything very sweet.
>> Kind of reminds me of the bright red sweet and sour pork available at cheap
>> Chinese takeouts.
>> So....how shall I use this sauce, since I've now brilliantly opened the
>> bottle.
>> Any suggestions appreciated.Thank you.
>> M
>
> Mae Ploy is the brand name, it's from Thailand & i'm sure Nick's Jun can
> confirm that. It's a fairly common sweet chilli sauce for dipping anything
> like wontons, spring rolls etc. etc. It's also a fairly easy sauce to make,
> it consists of finely chopped red chillis although i like to pound mine up
> to a paste, then add sugar, vinegar & gently simmer till it reaches a sticky
> consistency. You can of course google for the recipe & make it less sweet. A
> trick is to add a little salt to cut back the sweetness & bring back the
> sourness of the vinegar, do this gently on the simmer. Once you've learnt
> how to make it.... you won't bother with any of the branded ones.
>
> A good way of using up & getting rid of the bottle is to add it to any
> recipes/cooking that requires both sugar & chilli or a dish that has a
> slight 'tart' sharpness to it. Add it towards the end of the cooking &
> hopefully it won't be that sweet for you. The alternative is to get your
> wok/frypan smoking hot with oil, add large amounts of the sauce & caramelise
> the sauce till thick w/o burning it then add vegs & water/stock to finish of
> your sweet & sour or spicy sweet & sour. This is how some Chinese
> takeaways/takeouts use to do it before they had the ready made gloopy sauces
> you find today.
>
> DC.
>
> DC.

Adding some Chinese vinegar in the bottle can help too !

Philippe

"DC." > wrote:
> "Musashi" > wrote in message
>
> > I was given a bottle of Thai "sweet chili sauce". The label says Mae
> > Ploy. . . .
>
> Mae Ploy is the brand name, it's from Thailand & i'm sure Nick's Jun can
> confirm that. It's a fairly common sweet chilli sauce for dipping
> anything like wontons, spring rolls etc. etc.

DC is correct on both counts. We always have a bottle of it on hand.

> It's also a fairly easy
> sauce to make, it consists of finely chopped red chillis although i like
> to pound mine up to a paste, then add sugar, vinegar & gently simmer till
> it reaches a sticky consistency. You can of course google for the recipe
> & make it less sweet. A trick is to add a little salt to cut back the
> sweetness & bring back the sourness of the vinegar, do this gently on the
> simmer. Once you've learnt how to make it.... you won't bother with any
> of the branded ones.

It's so cheap, that we don't find it worth making. Many brands available.
>
> A good way of using up & getting rid of the bottle is to add it to any
> recipes/cooking that requires both sugar & chilli or a dish that has a
> slight 'tart' sharpness to it. . . .

Jun does that, too.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

It's usually used for grilled chicken (is there a picture of a grilled
or roasted chicken on the label?). But my family usually uses it as a
sauce for fried spring rolls--I find it to be best with meat-only (i.e.
no noodles, no vegetables except perhaps onions) spring rolls. You
might prefer the from-scratch version, which is less sweet, and less
thick.

"Rona Y" > wrote:
> It's usually used for grilled chicken (is there a picture of a grilled
> or roasted chicken on the label?). But my family usually uses it as a
> sauce for fried spring rolls--I find it to be best with meat-only (i.e.
> no noodles, no vegetables except perhaps onions) spring rolls. You
> might prefer the from-scratch version, which is less sweet, and less
> thick.

Rona! Is that you? How've you been? Good to hear from you.

Yes, I also like it on grilled or fried chicken and shrimp egg rolls.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

It's me! I'm good, thanks for asking! I gave up my usenet isp a
number of months ago so am not around as often. The few posts a month
on afa and the annoyances on rfc didn't make it worthwhile anymore. I
still read via Google Groups sometimes, though.

On the topic of Asian food...I was going to spend Christmas in Thailand
again, but instead am heading to Bali with a short stopover in
Singapore! I'm making up my food lists now :-)!

On 23 Sep 2005 16:17:57 -0700, Rona Y > wrote:
> It's me! I'm good, thanks for asking! I gave up my usenet isp a
> number of months ago so am not around as often. The few posts a month
> on afa and the annoyances on rfc didn't make it worthwhile anymore. I
> still read via Google Groups sometimes, though.
>
> On the topic of Asian food...I was going to spend Christmas in Thailand
> again, but instead am heading to Bali with a short stopover in
> Singapore! I'm making up my food lists now :-)!

Rona, good to see you again! But now I'm all jealous about your Christmas
trip. While we're probably going to be shoveling snow, have some chili crabs
and kway teow for us!

Ariane

And wouldn't you know it, kway teow is near the top of my must-eat list
(along with Tien Tien chicken rice)! Chili crabs are always on my
list, but since I'll be on my own this time, I'd never be able to eat a
whole order (especially not after the crab fiesta of last year--see
http://community.webshots.com/album/283218830uKUVjR if you're
interested).

BTW, I almost went to Malaysia, but my mother really wants to go, too,
so I thought I'd be nice and wait for her :-). Maybe next year!

Rona Y wrote on 23 Sep 2005 in alt.food.asian

> It's me! I'm good, thanks for asking! I gave up my usenet isp a
> number of months ago so am not around as often. The few posts a month
> on afa and the annoyances on rfc didn't make it worthwhile anymore. I
> still read via Google Groups sometimes, though.
>

You are missed (formerly HaHabogus).

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:
>
> You are missed (formerly HaHabogus).
>

Thanks! :-) If you're ever really really missing me, I'm over on
e-Gullet most of the time :-) (along with some other rfc ex-pats).

rona

In article > , "Musashi"
> wrote:

> I was given a bottle of Thai "sweet chili sauce". The label says Mae
> Ploy.
> The ingrediens list sugar, water,pickled red chilli,garlic.
> The taste isn't bad but it is terribly sweet.
> Unfortunately I'm not fond of anything very sweet.
> Kind of reminds me of the bright red sweet and sour pork available at
> cheap
> Chinese takeouts.
> So....how shall I use this sauce, since I've now brilliantly opened the
> bottle.
> Any suggestions appreciated.Thank you.
> M
>
>

I know that sauce very well. It's supposed to be for grilled chicken.
It's one of those "on-hand at all times" sauces. I usually buy it by the
quart.
ANYTHING fried or oven-fried benefits from it. I particularly like it on
fish sticks!
I use it as an ingredient in barbecue sauces when I make them. it's also
a winner mixed into ketchup or mayo or even sour cream.
'Maesri' is another brand of it-(kind of a Hunt's to MaePloy's Heinz)
try it, too if you run across it.
There's a yellow colored version that is for use with fish, but it's not
as garlicky.

monroe(who usually has about 12 different hot sauces in the fridge door)

My thanks to everyone who answered on this thread.
I looked at the bottle again but what I thought looked like chicken
initially
now looks more like two portkchops.
Anyway I saw a bottle today of some other brand..Sriracha maybe with a
picture of
a rooster and it said "HOT chilli sauce" and I wished I had gotten that
instead.
Anyway, again thanks very much to all. although totally unrelated, I'm in a
good mood as
I had a nice Chirashi zushi for lunch and my Cha-Shu for dinner came out
pretty nice.
M

On Sun, 25 Sep 2005 00:50:06 GMT, "Musashi" >
wrote:

>My thanks to everyone who answered on this thread.
>I looked at the bottle again but what I thought looked like chicken
>initially
>now looks more like two portkchops.
>Anyway I saw a bottle today of some other brand..Sriracha maybe with a
>picture of
>a rooster and it said "HOT chilli sauce" and I wished I had gotten that
>instead.

Sriracha is quite different! Very garlicky and very hot (to most
palates). I use it to bring a little garlic and heat to most
anything. I even use it as a ketchup substitute for hotdogs and
western sausages. We never run out of that stuff in our home. From
your original post, I suggest you get some and find 1,000 ways to use
it.

>Anyway, again thanks very much to all. although totally unrelated, I'm in a
>good mood as
>I had a nice Chirashi zushi for lunch and my Cha-Shu for dinner came out
>pretty nice.
>M

- John Frawley

"John Frawley" > wrote...
> Sriracha is quite different! Very garlicky and very hot (to most
> palates). I use it to bring a little garlic and heat to most
> anything. I even use it as a ketchup substitute for hotdogs and
> western sausages. We never run out of that stuff in our home. From
> your original post, I suggest you get some and find 1,000 ways to use
> it.

Yeah, I got a bottle of Sriracha, that Vietnamese chile/garlic sauce.
I like it, it's hot but not TOO hot as many American and Mexican
brands are. But there is one brand of chile sauce I love that is
just perfect, Salsa Tamazula from Guadalajara and it is medium-hot
with a rich chile flavor and doesn't burn so you can use as much as
you want. They do make an extra-hot version, so make sure you get
the regular. I just used my last few drops on my tacos last night,
now I have to drive a very long way to the FoodMaxx in either
Concord or Newark (CA) to get more (only about $0.89 for 140ml).

"Musashi" > wrote:
> My thanks to everyone who answered on this thread.
> I looked at the bottle again but what I thought looked like chicken
> initially
> now looks more like two portkchops.
> Anyway I saw a bottle today of some other brand..Sriracha maybe with a
> picture of
> a rooster and it said "HOT chilli sauce" and I wished I had gotten that
> instead.
> Anyway, again thanks very much to all. although totally unrelated, I'm in
> a good mood as
> I had a nice Chirashi zushi for lunch and my Cha-Shu for dinner came out
> pretty nice.
>
I would recommend the Sriracha sauce from Sriracha, Thailand. It goes fast
here!

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

In article > , "Musashi"
> wrote:

> My thanks to everyone who answered on this thread.
> I looked at the bottle again but what I thought looked like chicken
> initially
> now looks more like two portkchops.
> Anyway I saw a bottle today of some other brand..Sriracha maybe with a
> picture of
> a rooster and it said "HOT chilli sauce" and I wished I had gotten that
> instead.

Ah Yes! "Tong ot toi vietnam" chili garlic sauce, IIRC.
Another of the "always on hand" sauces. I've been using it for decades.
Mix it into eggs before scrambling. Smear it on pizza. Heck, I eat it
mixed with rice, even!
Great stuff!

monroe(look for the chili onion version, too)