"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Thread Tools Display Modes
Old 10-13-2008, 02:29 PM   #1
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
MaePloy Sweet Chile Sauce

Could someone help me out with this? A few weeks ago, I was reading a thread that had a recipe which included sweet chili sauce. It sounded SO good, but I was sure I'd never find sweet chili sauce here...but now I found some! At a new Asian market that just opened in Vallarta. I've searched for the thread and recipe, but no luck...does anyone remember???? Thanks!


Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 10-13-2008, 04:29 PM   #2
Master Chef
SierraCook's Avatar
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580

I posted this recipe along time ago here at DC. If it is not the one you were looking for you might enjoy it anyway.


Vietnamese Chicken Salad

11?4 lbs. cooked chicken, shredded by hand into julienne strips
6 oz. thin rice stick noodles (maifun)
1 package of Mann™s broccoli slaw
2 tablespoons oil
1 1?2 cups grated carrot
2 cups bean sprouts
1?4 cup coarsely chopped fresh cilantro leaves
1?4 cup chopped fresh basil leaves
1?2 cup finely chopped scallion greens
1?4 cup dry-roasted peanuts

Fill large bowl with very hot water out of tap, enough to cover noodles. Soak noodles in water for ten minutes. Rinse under cold water in colander and drain thoroughly. Clip noodles in to 3-inch lengths and arrange on large serving platter.

Stir-fry broccoli slaw in 2 tablespoons oil for approximately 2 minutes. Allow to cool. Completely cover rice noodles with broccoli slaw. Arrange chicken in the center of platter over the broccoli slaw and then arrange carrots and bean sprouts around it in a circle. Sprinkle with cilantro, basil, scallions, and chopped peanuts on top of salad. Serve the salad at room temperature or chilled.

Serve with the Vietnamese Sweet and Sour Dipping Sauce on the side or pour it over the top and toss before serving. This sauce can be purchased under the name of Sweet Chili (Nuoc Cham) Sauce. The brand name is Mae Ploy.

Vietnamese Sweet and Sour Dipping Sauce:

1 teaspoon crushed red pepper
Juice of 3 limes or 2 lemons
1 tablespoon minced garlic
3 tablespoons sugar
1?4 cup fish sauce
2 tablespoons grated carrot

Soak the crushed red pepper in citrus juice for several minutes. Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to serving container, add the grated carrots and serve at room temperature. Refrigerated, the sauce will keep in a tightly covered container for up to 5 days. Makes about 2/3 cup.

Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 10-13-2008, 05:46 PM   #3
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Oh, that sounds very good, thanks! I also got some maifun, so I think I have all the ingredients I need. I have company coming for dinner in a few days - I'll try it.
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 10-14-2008, 12:50 PM   #4
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston
Posts: 9,199
That kind of sauce is meant basically to be a dipping sauce but can also be used as a marinade (with fish sauce and lime) for grilled chicken and in other sauces and dressings.
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-14-2008, 02:06 PM   #5
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: joisey
Posts: 18,585
karen, sweet chili sauce is great on grilled squid, shrimp, or chicken. an appetizer that i often order is simply grilled squid rings atop a bed of lettuce, shredded carrots, and fresh cilantro.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
buckytom is offline   Reply With Quote
Old 10-14-2008, 02:38 PM   #6
The Dude Abides
TATTRAT's Avatar
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Personally, I think that sweet Thai chili sauce is THE BEST, straight out of the bottle condiment ever. I use it on the daily.

As far as recipes go, the sky is the limit. I like to marinate salmon in it with some fresh cilantro, a little sesame oil, and a little lime juice(or orange juice) and grill it on up.
TATTRAT is offline   Reply With Quote
Old 10-14-2008, 03:11 PM   #7
Sous Chef
BBQ Mikey's Avatar
Join Date: May 2007
Location: USA
Posts: 750
This recipe relies heavily on the asian sweet chili sauce.

Mike's Spicy.

2 sliced Scallions
2 lbs chicken
2 tsp. minced garlic
3-4 tablespoon "sweet cooking chili"
1-2 cup oil
1.5 tsp. chili oil (to sub, use vegetable)
1 egg
1/2 tsp cornstarch 1/2 tsp water mixed

Break egg and mix in small bowl
Put chicken in egg, then coat in corn starch (potato starch is much better)
Cook chicken until crispy in oil (cooked 3/4 way thru)
Drain chicken, remove oil from wok.
Reduce wok heat to medium/medium high
"necklace" wok in chili oil (or regular oil, do not use sesame) This will result in the wok being oily and ready for sauce, use 1.5 tsp. oil.
add garlic and scallions, stir for 3-5 seconds
quickly add the sweet cooking chile and 1/2 tsp cornstarch 1/2 tsp water mixed
add chicken and stir vigorously to coat. Your sauce should be thick and bubbly, if not, add Slurry = (cornstarch and water)

"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 10-14-2008, 06:38 PM   #8
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Jennyema, Buckytom, Tattrat and Mikey - thanks for the great ideas. My mouth is watering thinking about that squid...I have never cooked it fresh, and it is readily available here in the markets - also octopus. Maybe I'll get brave. Maybe I should have bought more than one bottle!!!
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 11-28-2008, 05:46 PM   #9
Join Date: Nov 2008
Location: Orygun
Posts: 96

I have to second Tatt's comment. A friend who had served in the navy mainly touring the Pacific turned me on to Mae Ploy several years ago. I use it right out of the bottle on grilled pork chops or chicken. Now that I'm thinking of it grilled salmon with sweet chili sauce sounds good too!

Porthand is offline   Reply With Quote
Old 11-29-2008, 10:51 AM   #10
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I ALWAYS have a bottle of Thai Sweet Chili Sauce in my pantry &/or fridge. SO many uses!!

I like to top large pan-seared dry-pack scallops with a dollop. I also like to use it as a "barbecue sauce" for grilled chicken. And then, of course, there are all those Asian recipes it's good in.

BreezyCooking is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:36 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.