Results 1 to 20 of 20

Thread: The Perfect Asian Dip

  1. #1
    Sqwertz Guest

    Default The Perfect Asian Dip

    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

  2. #2
    Melba's Jammin' Guest

    Default Re: 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?

  3. #3
    Nick Cramer Guest

    Default Re: The Perfect Asian Dip

    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~

  4. #4
    Ross@home Guest

    Default Re: The Perfect Asian Dip

    Manda Ruby?

    Ross.

  5. #5
    Sqwertz Guest

    Default Re: The Perfect Asian Dip

    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

  6. #6
    Bob Terwilliger Guest

    Default Re: The Perfect Asian Dip

    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




  7. #7
    Gerardus Guest

    Default Re: The Perfect Asian Dip

    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

  8. #8
    Sqwertz Guest

    Default Re: The Perfect Asian Dip

    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

  9. #9
    Gerardus Guest

    Default Re: The Perfect Asian Dip

    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

  10. #10
    Ian Guest

    Default Re: The Perfect Asian Dip

    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

  11. #11
    Ian Guest

    Default Re: The Perfect Asian Dip

    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




  12. #12
    Sqwertz Guest

    Default Re: The Perfect Asian Dip

    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

  13. #13
    Sqwertz Guest

    Default Re: The Perfect Asian Dip

    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

  14. #14
    blake murphy Guest

    Default Re: The Perfect Asian Dip

    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

  15. #15
    brooklyn1 Guest

    Default Re: The Perfect Asian Dip

    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

  16. #16
    Sqwertz Guest

    Default Re: The Perfect Asian Dip

    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

  17. #17
    blake murphy Guest

    Default Re: The Perfect Asian Dip

    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

  18. #18
    Sqwertz Guest

    Default Re: The Perfect Asian Dip

    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

  19. #19
    Ian Guest

    Default Re: The Perfect Asian Dip

    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.......!

  20. #20
    Gregory Morrow Guest

    Default Re: The Perfect Asian Dip

    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




Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32