Thai cuisine immediately associates with something exotic and necessarily sharp. This is really so - it combines different tastes, sometimes it is not clear which one prevails. Now we will tell you how to cook Thai chilli sauce.
Thai sweet chilli sauce
Ingredients:
- water - 1 glass;
- fresh chili peppers - 4 pcs .;
- rice sweet wine - ¼ cup;
- garlic - 2 cloves;
- salt - 0.5 tbsp. spoons;
- sugar - 0.5 cup;
- cornstarch - 1 tbsp. a spoon.
Preparation
Using a blender, turn garlic and chili into a homogeneous mass. In the saucepan pour in ¾ cup of water, wine, salt, sugar and puree from garlic and chili. Bring to a boil and cook for about 3 minutes. In the bowl, mix cornstarch and 20 ml of water. Pour the resulting mixture into the sauce and boil for 2 minutes, until the sauce begins to thicken. After that, we remove it from the fire and cool it.
Chili sauce in Thai style
Ingredients:
- hot chili peppers - 6 pcs .;
- vinegar - 4 tbsp. spoons;
- sugar - 1 cup;
- garlic - denticles;
- starch - 1 tbsp. a spoon;
- water - 1 glass;
- fish sauce - 1 tbsp. a spoon.
Preparation
All the ingredients are placed in a blender and turned into a puree. Pour it into a saucepan and bring it to a boil on a small fire. Boil about 3 minutes. Stir the starch in 30 ml of water, pour the resulting mass into sauce and boil for another minute. Now the sauce should thicken. Let it cool down, put it into a prepared container with a lid and store it in a cool place.
Thai sweet chili sauce - recipe
Ingredients:
- chili red - 5 pcs .;
- pineapple - 1/4 pcs .;
- garlic - 3-4 cloves;
- vinegar - 0.5 cup;
- sugar - 0.5 cup.
Preparation
Chili, pineapple and garlic are crushed with a food processor or blender. Add the vinegar and sugar. We put the mixture on the fire, bring to a boil, remove the formed foam, then turn off the fire and let the sauce cool. If desired, you can add lemon juice to it. In Thailand, shish kebab from sausages served with this sauce.
Chili sauce in Thai style
Ingredients:
- red chili pepper - 9 pcs .;
- salt - 1 tbsp. a spoon;
- vegetable oil - 7 tbsp. spoons;
- garlic - 6 denticles;
- ginger root - 20 g;
- rice vinegar - 200 ml;
- water - 500 ml;
- sugar - 250 g;
- soy sauce - 2 tbsp. spoons;
- potato or cornstarch - 1 tbsp. a spoon.
Preparation
Chili, garlic, ginger cut into pieces and crushed with a blender, add vegetable oil, salt and soy sauce and mix. In the saucepan pour vinegar, water, add sugar, a lot of pepper, garlic and ginger and boil on low heat for 5 minutes. In 5 tablespoons of water, we dilute the starch and pour the resulting mixture into a boiling sauce with a thin trickle, mixing so that lumps do not form. We cook for 3 more minutes. The resulting sauce is cooled, poured into cans and sent to the refrigerator. It can be stored for up to 2 months.