Sunday, September 16, 2012

Thai Sweet Chilli Sauce

I'm not sure where this recipe originally came from, but my cousin gave it to my Mum by way of a handwritten note, and Mum passed a copy on to me to try in the Thermomix. It wasn't cheap to make because limes are so expensive here at the moment - 4 limes cost me over $6 - but it has a beautiful flavour, so I'll definitely be making this again when limes are cheaper. I used this as a dip with celery and carrot over the weekend, and it will be great to use in a stir-fry. The regular cooking instructions and a conversion for Thermomix users are below.

Serves: This made approximately 3 - 4 cups and should be stored in the fridge.
Food Critic Rating: Miss 5 didn't try this - I know she doesn't like chilli, so I didn't bother. Miss 1 1/2 loved it as a dip with crackers. The Chef was impressed with the flavour, although less impressed with the price of limes!

1 full head of garlic
6 long red chillis
2 kaffir lime leaves
2 1/2 cups caster sugar
zest of 4 limes
1/2 cup water
1/2 cup rice vinegar
3 tbsp fish sauce
1 tsp soy sauce

Regular method:
Puree all ingredients except the sugar in a food processor until finely chopped and resembling a rough paste.
Add sugar to paste in a saucepan over medium heat and stir until sugar is dissolved.
Increase heat and bring to the boil. Allow to reduce until mixture resembles a gel like texture.

Thermomix method:
Chop garlic, chilli, lime zest and kaffir lime leaves on speed 9 for 7 seconds.
Add water, vinegar, fish and soy sauces and mix on speed 5 for 10 seconds.
Add sugar and cook on 100 degrees at speed 2 for 60 minutes, removing the measuring cup half way through cooking. To check sauce will gel, pour a teaspoon into a cold dish - when ready, the sauce will thicken into a gel like texture.
Pour into sterile jars. When opened, store in the fridge.

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