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Sweet Chilli Sauce

Sweet Chilli Sauce

It is one of those sauces that is universally loved and for all different reasons! Whether you like to add it to you Pad Thai, dip your spring rolls in it, marinate your chicken in it, or simply add it to your salad to give it that extra little kick!

Chilli sauce may be a common fixture in your fridge but do you know the origins of it? In fact, chilli sauce could be more than thousands of years old. It is believed that the ancient Mayans cultivated the sauce by grinding tomato and chilli flakes together, which form the basis of the sauce.

Sweet chilli sauce is not only rich in history but also has many culinary uses:

·         It is popular as a dip for many Asian cuisines, particularly for Chinese dishes such as Spring Rolls.

·         Sweet Chilli sauce is a common ingredient in stir fry's and soups.

·         An excellent marinate for chicken and other meats.

·         Pour it over steamed vegetables for a beautiful combination of colour and flavour.

As Sweet Chilli Sauce is bursting with flavour, you only need to add small amounts of it to your food, which is the ideal amount to reap all the benefits from its contents. So next time you want are looking to add some 'heat' to your meal, sweet chilli sauce is the perfect option!

AHG, has the perfect Sweet Chilli Sauce that will complement any meal.

AHG, has a range of recipes perfect for adding a little sweet chilli sauce, including:

Vegetable Spring Rolls

Ingredients:

1 packet Asian Home Gourmet Marinade for Korean Barbecue Meat

20 pieces of spring roll sheets, defrosted

Flour paste (mix 1 TBsp cornflour with 1 TBsp water)

1 TBsp water

Oil, for deep frying

 

Ingredients for filling:

250 g cabbage, finely sliced

60 g carrot, finely sliced

5 black fungus (52 g), soaked, drained and finely sliced

30 g bean thread noodle, soaked for 30 minutes and drained (glass noodle)

2 garlic (8 g), chopped

2 pinch of pepper

1 pinch of salt

2 TBsp oil

 

Cooking Method:

  1. Heat oil in wok, fry garlic till fragrant. Stir in cabbage, Marinade, fungus, carrot and glass noodle. Fry till cabbage is cooked. Season with pepper and transfer to a plate to cool.
  2. Place a piece of spring roll sheet on a dry plate, with the sharp end pointing towards you.  Place a tablespoon of filling on the sheet and roll up halfway, then fold in the sides and continue rolling to the end, using the flour paste to seal. Repeat till all filling is used.
  3. Heat oil for frying. Fry till spring rolls turn golden brown.
  4. Serve hot.

 

 

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