Thread: The Perfect Asian Dip

In article <[email protected]>,
Sqwertz <[email protected]> wrote:

> This is the perfect *sweet* Asian dip.

Dang, I thought you were going to say Julie Chen--I liketa died when I
found out she's married to Les Moonves. Who knew!
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Sqwertz <[email protected]> wrote:
> There are two types of Asian dips: sweet, and not sweet.
>
> This is the perfect *sweet* Asian dip.
> [ . . . ]

Recipe sounds real nice, Steve. Thanks. I'll run it by Jun and Sai and see
what they come up with.

Great pics, too!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/ Thank a Veteran! Support Our Troops!
http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~

Manda Ruby?

Ross.

On Sat, 24 Jul 2010 23:55:41 -0400, Ross@home wrote:

> Manda Ruby?

I kinda doubt she's Asian. I think that's just a sympathy card of
some demented sort.

-sw

Steve wrote about amandaF

> I kinda doubt she's Asian. I think that's just a sympathy card of
> some demented sort.

Who else would post in the tangled Engrish she uses?

Bob

In article <[email protected]>, [email protected]t says...
> There are two types of Asian dips: sweet, and not sweet.
>
> This is the perfect *sweet* Asian dip.
>
> http://img822.imageshack.us/img822/7...ctasiandip.jpg
>
> It's 90% sweet Thai chile sauce. It must be Mae Ploy brand;
> accept no other brand. The other 10% is made up of the other 4
> bottles in the amounts that suit you - about 2.5% each. They are
> black vinegar, fish sauce, sesame oil, and Huy Fong sriracha.
>
> You will find a dip similar to this served to you in Thai
> restaurants, but usually it's just the sweet chile sauce with no
> other ingredients.
>
> You may substitute rice wine vinegar for the black vinegar. In
> that case use a fair about of it - about 10-12%. You may also use
> both black and rice wine vinegars, but do not use more than 2.5%
> black vinegar; It's like sesame oil - a little goes a long way.
>
> This is great as a chicken sauce. Today it's fried chicken legs.
>
> http://img831.imageshack.us/img831/3...eetchilesa.jpg
>
> Again, this dip represents the 4 Asian flavors all together:
> Sweet, sour, salty, and pungent. It's mainly for use with egg
> rolls, pot-stickers, grilled pork chops or ribs, spring rolls,
> braised chicken feet, summer rolls, and even fall and winter
> rolls. It's also great on fingers.
>
> -sw
>


For dim-sum, I use half hot-sweet sauce, half black vinegar...


Gerardus

On Sun, 25 Jul 2010 10:32:38 +0200, Gerardus wrote:

> For dim-sum, I use half hot-sweet sauce, half black vinegar...

That's a lot of black vinegar. I guess some people may like that
much, but I find it pretty overpowering if I use too much.

-sw

In article <1t4dtf8zqb64g$.[email protected]>, [email protected]t says...
> On Sun, 25 Jul 2010 10:32:38 +0200, Gerardus wrote:
>
> > For dim-sum, I use half hot-sweet sauce, half black vinegar...
>
> That's a lot of black vinegar. I guess some people may like that
> much, but I find it pretty overpowering if I use too much.
>
> -sw
>


Sure but as the dipping sauce is thinner, less is kept by the dipped object...


Gerardus not too sweet

On 7/24/2010 5:48 PM, Sqwertz wrote:
> There are two types of Asian dips: sweet, and not sweet.
>
> This is the perfect *sweet* Asian dip.
>
> http://img822.imageshack.us/img822/7...ctasiandip.jpg
>
> It's 90% sweet Thai chile sauce. It must be Mae Ploy brand;
> accept no other brand. The other 10% is made up of the other 4
> bottles in the amounts that suit you - about 2.5% each. They are
> black vinegar, fish sauce, sesame oil, and Huy Fong sriracha.
>
> You will find a dip similar to this served to you in Thai
> restaurants, but usually it's just the sweet chile sauce with no
> other ingredients.
>
> You may substitute rice wine vinegar for the black vinegar. In
> that case use a fair about of it - about 10-12%. You may also use
> both black and rice wine vinegars, but do not use more than 2.5%
> black vinegar; It's like sesame oil - a little goes a long way.
>
> This is great as a chicken sauce. Today it's fried chicken legs.
>
> http://img831.imageshack.us/img831/3...eetchilesa.jpg
>
> Again, this dip represents the 4 Asian flavors all together:
> Sweet, sour, salty, and pungent. It's mainly for use with egg
> rolls, pot-stickers, grilled pork chops or ribs, spring rolls,
> braised chicken feet, summer rolls, and even fall and winter
> rolls. It's also great on fingers.
>
> -sw

Any dip with Mae Ploy Sweet Chilli Sauce as its base has got to be good!
I'll probably try Shark brand Sriracha sauce instead of Huy Fong, but
otherwise go with it as you describe.

Thanks,

Ian

On 7/24/2010 5:48 PM, Sqwertz wrote:
> There are two types of Asian dips: sweet, and not sweet.
>
> This is the perfect *sweet* Asian dip.
>
> http://img822.imageshack.us/img822/7...ctasiandip.jpg
>
> It's 90% sweet Thai chile sauce. It must be Mae Ploy brand;
> accept no other brand. The other 10% is made up of the other 4
> bottles in the amounts that suit you - about 2.5% each. They are
> black vinegar, fish sauce, sesame oil, and Huy Fong sriracha.
>
> You will find a dip similar to this served to you in Thai
> restaurants, but usually it's just the sweet chile sauce with no
> other ingredients.
>
> You may substitute rice wine vinegar for the black vinegar. In
> that case use a fair about of it - about 10-12%. You may also use
> both black and rice wine vinegars, but do not use more than 2.5%
> black vinegar; It's like sesame oil - a little goes a long way.
>
> This is great as a chicken sauce. Today it's fried chicken legs.
>
> http://img831.imageshack.us/img831/3...eetchilesa.jpg
>
> Again, this dip represents the 4 Asian flavors all together:
> Sweet, sour, salty, and pungent. It's mainly for use with egg
> rolls, pot-stickers, grilled pork chops or ribs, spring rolls,
> braised chicken feet, summer rolls, and even fall and winter
> rolls. It's also great on fingers.
>
> -sw


I converted your recipe into American tablespoons and teaspoons (i.e. 3
tsp = 1 TB), getting this:

12 TB Mae Ploy Sweet Chilli Sauce (Thai)
1 tsp Chinkiang/Black Vinegar
1 tsp Fish Sauce
1 tsp Sesame Oil
1 tsp Sriracha Sauce

Does that look right to you? It seems a bit light on the other
ingredients to me, but thats armchair cooking, of course.

Ian

On Sun, 25 Jul 2010 12:25:34 -0400, Ian wrote:

> I converted your recipe into American tablespoons and teaspoons (i.e. 3
> tsp = 1 TB), getting this:
>
> 12 TB Mae Ploy Sweet Chilli Sauce (Thai)
> 1 tsp Chinkiang/Black Vinegar
> 1 tsp Fish Sauce
> 1 tsp Sesame Oil
> 1 tsp Sriracha Sauce
>
> Does that look right to you? It seems a bit light on the other
> ingredients to me, but thats armchair cooking, of course.

Like I said, it's all a matter of taste. I might go little
heavier on the fish sauce and sriracha. But for 2/3rd cup of Mae
ploy that may be OK.

I'll be fine tuning the recipe in the coming weeks. I can't say
why, though.

-sw

On Sat, 24 Jul 2010 21:27:27 -0700, Bob Terwilliger wrote:

> Steve wrote about amandaF
>
>> I kinda doubt she's Asian. I think that's just a sympathy card of
>> some demented sort.
>
> Who else would post in the tangled Engrish she uses?

Hrmm. I haven't read her posts that carefully. Another trheory
was mentioned but I'm not at liberty to mention it here.

-sw

On Sat, 24 Jul 2010 16:48:14 -0500, Sqwertz wrote:

> There are two types of Asian dips: sweet, and not sweet.
>
> This is the perfect *sweet* Asian dip.
>
> http://img822.imageshack.us/img822/7...ctasiandip.jpg
>
> It's 90% sweet Thai chile sauce. It must be Mae Ploy brand;
> accept no other brand. The other 10% is made up of the other 4
> bottles in the amounts that suit you - about 2.5% each. They are
> black vinegar, fish sauce, sesame oil, and Huy Fong sriracha.

is that condensation on the mae ploy bottle? do you refrigerate it?

> You will find a dip similar to this served to you in Thai
> restaurants, but usually it's just the sweet chile sauce with no
> other ingredients.
>
> You may substitute rice wine vinegar for the black vinegar. In
> that case use a fair about of it - about 10-12%. You may also use
> both black and rice wine vinegars, but do not use more than 2.5%
> black vinegar; It's like sesame oil - a little goes a long way.
>
> This is great as a chicken sauce. Today it's fried chicken legs.
>
> http://img831.imageshack.us/img831/3...eetchilesa.jpg
>
> Again, this dip represents the 4 Asian flavors all together:
> Sweet, sour, salty, and pungent. It's mainly for use with egg
> rolls, pot-stickers, grilled pork chops or ribs, spring rolls,
> braised chicken feet, summer rolls, and even fall and winter
> rolls. It's also great on fingers.
>
> -sw

the legs look good, steve.

your pal,
blake

On Sun, 25 Jul 2010 15:37:47 -0400, blake murphy
<[email protected]> wrote:

>On Sat, 24 Jul 2010 16:48:14 -0500, Sqwertz wrote:
>
>> There are two types of Asian dips: sweet, and not sweet.
>>
>> This is the perfect *sweet* Asian dip.
>>
>> http://img822.imageshack.us/img822/7...ctasiandip.jpg
>>
>> It's 90% sweet Thai chile sauce. It must be Mae Ploy brand;
>> accept no other brand. The other 10% is made up of the other 4
>> bottles in the amounts that suit you - about 2.5% each. They are
>> black vinegar, fish sauce, sesame oil, and Huy Fong sriracha.
>
>is that condensation on the mae ploy bottle? do you refrigerate it?
>
>> You will find a dip similar to this served to you in Thai
>> restaurants, but usually it's just the sweet chile sauce with no
>> other ingredients.
>>
>> You may substitute rice wine vinegar for the black vinegar. In
>> that case use a fair about of it - about 10-12%. You may also use
>> both black and rice wine vinegars, but do not use more than 2.5%
>> black vinegar; It's like sesame oil - a little goes a long way.
>>
>> This is great as a chicken sauce. Today it's fried chicken legs.
>>
>> http://img831.imageshack.us/img831/3...eetchilesa.jpg
>>
>> Again, this dip represents the 4 Asian flavors all together:
>> Sweet, sour, salty, and pungent. It's mainly for use with egg
>> rolls, pot-stickers, grilled pork chops or ribs, spring rolls,
>> braised chicken feet, summer rolls, and even fall and winter
>> rolls. It's also great on fingers.
>>
>> -sw
>
>the legs look good, steve.

To you everyones legs look good. LOL

On Sun, 25 Jul 2010 15:37:47 -0400, blake murphy wrote:

> On Sat, 24 Jul 2010 16:48:14 -0500, Sqwertz wrote:
>
>> http://img822.imageshack.us/img822/7...ctasiandip.jpg
>
> is that condensation on the mae ploy bottle? do you refrigerate it?

The first three bottles are refrigerated, yes. I know it's
necessary for the oil and Mae Ploy, but I do it since I have room.

>> http://img831.imageshack.us/img831/3...eetchilesa.jpg
>
> the legs look good, steve.

<blushing> And I didn't even shave them this morning.

There's 6 legs showing there. With this sauce, 6 legs was easy to
put down. And lick the plate.

-sw

On Sun, 25 Jul 2010 15:03:12 -0500, Sqwertz wrote:

> On Sun, 25 Jul 2010 15:37:47 -0400, blake murphy wrote:
>
>> On Sat, 24 Jul 2010 16:48:14 -0500, Sqwertz wrote:
>>
>>> http://img822.imageshack.us/img822/7...ctasiandip.jpg
>>
>> is that condensation on the mae ploy bottle? do you refrigerate it?
>
> The first three bottles are refrigerated, yes. I know it's
> necessary for the oil and Mae Ploy, but I do it since I have room.

didn't notice it at first on the sriracha. i leave the mae ploy out on the
counter. it is turning to more of a brick red, but i don't know if
refrigeration would help that.

>>> http://img831.imageshack.us/img831/3...eetchilesa.jpg
>>
>> the legs look good, steve.
>
> <blushing> And I didn't even shave them this morning.

just don't show us your tits.

your pal,
blake

On Mon, 26 Jul 2010 13:32:19 -0400, blake murphy wrote:

> just don't show us your tits.

Funny non-food story... We were driving down the road one hot day
and pulled up next to a LeBaron convertible with 3 girls in
bikinis in it. My friend calls out, "Show us your tits!".

And they did.

10 months later, one of them had a baby.

-sw

On 7/26/2010 2:37 PM, Sqwertz wrote:
> On Mon, 26 Jul 2010 13:32:19 -0400, blake murphy wrote:
>
>> just don't show us your tits.
>
> Funny non-food story... We were driving down the road one hot day
> and pulled up next to a LeBaron convertible with 3 girls in
> bikinis in it. My friend calls out, "Show us your tits!".
>
> And they did.
>
> 10 months later, one of them had a baby.
>
> -sw

So thats how babies are created.......!

On Jul 25, 1:37*pm, blake murphy <blakepmNOTT...@verizon.net> wrote:
> On Sat, 24 Jul 2010 16:48:14 -0500, Sqwertz wrote:
> > There are two types of Asian dips: sweet, and not sweet.
>
> > This is the perfect *sweet* Asian dip.
>
> >http://img822.imageshack.us/img822/7...ctasiandip.jpg
>
> > It's 90% sweet Thai chile sauce. *It must be Mae Ploy brand;
> > accept no other brand. *The other 10% is made up of the other 4
> > bottles in the amounts that suit you - about 2.5% each. *They are
> > black vinegar, fish sauce, sesame oil, and Huy Fong sriracha.
>
> is that condensation on the mae ploy bottle? * do you refrigerate it?


You don't need to...

--
Best
Greg