THAI SWEET HOT GARLIC SAUCE (NAHM JEEM GRATIEN)
Adapted from Nancie McDermott.
Provided by TheSpicedLife
Categories condiments Entree
Number Of Ingredients 21
Steps:
- Bring the ingredients to a boil in a medium heavy saucepan. Lower the heat to a simmer, and leave the mixture simmering for at least 15 minutes, as long as 30 minutes. Although it will thicken and reduce considerably, the thickening will not be evident until it has cooled, so take it off the heat after 30 minutes even if it still seems a bit thin.
- Store in a sealed jar in the fridge. I have had mine last for months (I make a much larger quantity than above). Shake gently before using as the garlic and chile pepper flakes will settle.
- Heat a large skillet to high and add the oil when hot. There is not much to this dish, other than this very simple rule of thumb, familiar to anyone who has ever made Asian stir fries: have ALL items ready and waiting before you start and add the longest to cook items first and the least time ones last. For my list above I would add: garlic (toast the garlic for 15-30 seconds first to flavor the whole dish), scallion whites and carrots and stir fry for a minute. Then add add mushrooms and bell peppers and stir fry for one minute. Then add broccoli and pineapple and stir fry for one minute.
- Then add the shredded chicken as well as the condiments, starting with lesser amounts.
- Taste for more of the Thai Sweet Hot Garlic Sauce as well as more fish sauce.
- Last, add the scallion greens, cucumber and tomatoes. Remove from the heat. Fragile, easily overcooked items such as cucumber and fresh tomatoes should be added after you have the sauce to taste as you don't want to risk overcooking them while you fiddle with the sauce, getting the flavor right.
- Serve with jasmine rice.
ASIAN GARLIC SAUCE
From About.com...a garlicky sauce is a great way to add extra flavor to stir-fry dishes, particularly seafood dishes. The seasonings for garlic sauce are available in the international food section of many local supermarkets. Use the sauce in stir-fry dishes or any other Asian type dishes. Note: Instead of using 2 types soy sauce, I just use 2 tablespoons dark.
Provided by gailanng
Categories Sauces
Time 8m
Yield 1/2 cup, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.
- Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).
- Quickly restir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).
- Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Refrigerate after use.
SWEET AND HOT GARLIC SAUCE
From the book "Real Vegetarian Thai." It's one of my new favorites--I put a tablespoon of it in just about everything I stir-fry. If you're not a spicy fan, you can turn down the heat by adding less of the chili sauce.
Provided by Vegan Courtney
Categories Sauces
Time 35m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- In a saucepan, comine the sugar, water, vinegar, garlic and salt.
- Bring to a boil over medium heat until the sugar is dissolved.
- Turn to medium-low and keep cooking until the sauce is a little syrupy (18-25 min).
- Remove from heat and add the chili sauce--mix well; it will turn a nice amber-orange.
- Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
- When using, heat a little bit until it thins to a slightly syrupy consistency.
Nutrition Facts : Calories 1100.7, Fat 0.2, Sodium 3616.7, Carbohydrate 275.8, Fiber 0.5, Sugar 267.2, Protein 1.5
SWEET HOT THAI GARLIC SAUCE
Make and share this Sweet Hot Thai Garlic Sauce recipe from Food.com.
Provided by littlemafia
Categories Thai
Time 10m
Yield 1 1/2 cup, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- In a small, heavy saucepan, combine the sugar, water, vinegar, garlic and salt.
- Bring to a rolling boil over medium heat.
- Stir to dissolve the sugar and salt and reduce the heat to low.
- Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce.
- Cool to room temperature before serving.
- Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. .
THAI SWEET AND SPICY DIPPING SAUCE
This is a hot, sweet, sticky sauce that goes with Thai barbecued chicken as well as appetizers like spring rolls or fried won-tons. From the great Thai cookbook "True Thai". We absolutely love this!
Provided by lisar
Categories Asian
Time 17m
Yield 1-2 cups
Number Of Ingredients 4
Steps:
- In a small saucepan, combine vinegar and a 1/2 cup of the sugar.
- Bring to a low boil over med-high heat, stirring occasionally.
- Lower the heat to medium and add in remaining sugar.
- Cook for about 2 minutes, stirring frequently as the mixture comes to a boil.
- Reduce the heat to low and add the salt.
- Simmer for about 5 minutes, stirring occasionally.
- Then stir in the chili-garlic sauce and remove from heat.
- Let sauce cool and serve at room temp.
- Will keep in the refrigerator for 2 to 3 weeks if it lasts that long.
- Makes 1 1/2 cups.
THAI GARLIC SAUCE RECIPE - (4/5)
Provided by mrivara
Number Of Ingredients 8
Steps:
- Place all ingredients, except garlic and cornstarch in a sauce pan over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly, about 30 seconds to 1 minute. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste. Add a little veggie oil to wok, add carrots, add some of the wine. Add all veggies and 1/3 of sauce. Add remaining sauce and tofu.
THAI BARBECUE CHICKEN WITH SWEET-HOT DIPPING SAUCE
In Thailand, I understand that this is street food. When I lived in L.A., my co-workers and I used to visit a restaurant simply called Thai BBQ. It served this kind of marinated barbecued chicken, as well as other bbq items, all served with sticky rice and this tasty sauce for dipping. They also had "Thai Iced Tea", made with sweetened condensed milk, but I found it to be too cloyingly sweet. The chicken, though! Yum!
Provided by graffeetee
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together all the marinade ingredients.
- Add chicken and toss to coat.
- Marinate at room temp 45 minutes or overnight, chilled.
- Bring vinegar to a boil in a non-reactive pan.
- Add sugar and simmer 5 minutes, stirring to dissolve the sugar.
- Add the garlic, salt, and sambal and remove from heat.
- Cool before serving.
- Remove chicken from marinade and discard the marinade.
- Grill or broil 7-10 minutes on each side, until juices run clear.
- Serve with sticky rice and dipping sauce.
Nutrition Facts : Calories 831.6, Fat 40.9, SaturatedFat 11.4, Cholesterol 264.3, Sodium 1329.7, Carbohydrate 27.1, Fiber 0.2, Sugar 25.6, Protein 82.9
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- Prepare the jars and rings by washing on the hot cycle of your dishwasher. Wash the lids in hot soapy water and rinse well. Place in a bowl covered by two or three inches of very hot tap water. Set aside.
- Prepare your canner (or stockpot) by putting a rack in the bottom to hold the jars away from the base of the pan. If you do not have a rack, use a fully opened vegetable steamer basket or extra rings from 'regular-mouth' or 'narrow-mouth' canning jars placed facing down with the sides touching. Set aside.
- Sprinkle salt over the minced garlic in a metal or glass bowl (don't use plastic here unless you want a perma-garlic bowl!) Stir together, cover tightly with plastic wrap and let it mellow at room temperature for an hour. The salt will help pull some of the moisture from the garlic, so don't skip this step!
- In a saucepan, bring the vinegar to a rolling boil. Add the sugar all at once and stir well until the sugar is dissolved. Return to a full boil. Lower heat just slightly so that it boils steadily but not really hard. Boil steadily, uncovered, for 10 minutes. Remove the pan from the hot burner, stir in the garlic mixture and the crushed red pepper flakes. Take care not to hold your face directly over the pan when adding in the pepper flakes as that can trigger some serious coughing and eye-watering, depending on the strength of the pepper flakes.
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