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  1. #11
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    lambjam is offline Nitwit! Blubber! Oddment! Tweak!
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    Quote Originally Posted by jacobsmamma View Post
    Try an Asian grocery store op. sweet chilli sauce IMO isn't really known for being 'hot'. (depends on yiur definition of hot though??) You may find u need to add extra chilli to increase the heat.
    Just what I was going to say. None of the sauces mentioned so far are spicy, and I doubt any from a conventional supermarket would be.

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    Yup try an asian grocer and if you want HOT go for Sriracha sauce

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    btw you can get sriracha at woolworths now! hot hot hot

  4. The Following User Says Thank You to zooey For This Useful Post:

    peanutmonkey  (06-03-2013)

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    Quote Originally Posted by zooey View Post
    btw you can get sriracha at woolworths now! hot hot hot
    Oh really I didnt know that! Will check it out when I do my groceries tomorrow.

  6. #15
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    lambjam is offline Nitwit! Blubber! Oddment! Tweak!
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    Putting that on my shopping list pronto!

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    I make it using this recipe - but I do have Trident in case of sweet chili emergencies plus it was the only one I found that was MSG and preservative free!


    Ingredients
    ¾ cup of castor sugar
    ¼ cup Rice Vinegar
    ¼ cup of water
    5 cloves crushed garlic
    1 teaspoon crushed red chili flakes
    1 teaspoon Sriracha (omit if you don't want hot!)
    1 tbsp of cornflour
    1 tbsp of cold water
    ½ teaspoon salt


    Add ¼ cup water, rice vinegar, and sugar to a pot over medium-high heat. When the mixtures starts to boil, add the garlic and chili flakes. Bring the boil down to a simmer and let it simmer for another couple of minutes
    Add the sriracha.
    In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
    Bring the sauce to a low boil again and add the cornflour/water mixture and salt.
    The sauce will begin to thicken up immediately. Cook, while constantly stirring, until the mixture reaches desired thickness…about 3-5 minutes.

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    Quote Originally Posted by Elijahs Mum View Post
    I make it using this recipe - but I do have Trident in case of sweet chili emergencies plus it was the only one I found that was MSG and preservative free!


    Ingredients
    ¾ cup of castor sugar
    ¼ cup Rice Vinegar
    ¼ cup of water
    5 cloves crushed garlic
    1 teaspoon crushed red chili flakes
    1 teaspoon Sriracha (omit if you don't want hot!)
    1 tbsp of cornflour
    1 tbsp of cold water
    ½ teaspoon salt


    Add ¼ cup water, rice vinegar, and sugar to a pot over medium-high heat. When the mixtures starts to boil, add the garlic and chili flakes. Bring the boil down to a simmer and let it simmer for another couple of minutes
    Add the sriracha.
    In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
    Bring the sauce to a low boil again and add the cornflour/water mixture and salt.
    The sauce will begin to thicken up immediately. Cook, while constantly stirring, until the mixture reaches desired thickness…about 3-5 minutes.
    Awesome, thanks hun. That's really easy, I already have all the ingredients!! Do you know how long it keeps for?

    The current one I have is from the Asian grocers and the one my friend had was actually also from somewhere like that too because it was all in a different language

    I know sweet chili is not normally spicy which is actually why I don't really like it but this one I had was soo good every time I make spring rolls I want it!!

  9. #18
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    That makes enough to last us about a month ( if we dont eat it before then!) I just keep in it a jar in the fridge
    I use it for stir frys, fish cakes, dipping sauces and it's yummo in quacamole !

  10. #19
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    ~Marigold~ is offline You make me happy, when skies are grey
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    I bought the Fountain brand over the weekend and noticed that it way spicier than any other brand I've ever tried... and I'm a real spice lover, this one definitely had some kick.


 

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