Imagine a beach on an island in a far flung corner of Asia that can only be accessed by persuading a local fisherman to take you there in his boat, a 45 minute detour around the headland that will cost you the equivalent of a weeks worth of accommodation. If you happen to be traveling around south east Asia on a shoestring that might seem like a costly, frivolous excursion. If, however, you manage to extract a number of family hand me down recipes from your next host it would seem like a very good deal indeed!
My traveling days may well be far behind me but the knowledge and recipes acquired during two years of roaming live on. Thus this sweet chilli sauce that found its way into my repertoire via an equally sweet old lady on Koh Pha Ngan in the Gulf of Thailand.
The sauce contains nothing but natural ingredients - no artificial preservatives, colourings, thickeners or thinners. It is made to a traditional Thai recipe.
What can you do with it? You can use it as a dipping sauce, you can baste salmon in it and cook in the oven before shredding into a salad, coat chicken thighs or drumsticks for the BBQ or under the grill. It's really good on top of rarebit, as a dip on a cheese board, pop it in a stir fry, smother your fish and chips with it and more.
Try this Stilton & Mushroom Rarebit recipe here
Ingredients: Water, Sugar, Tomatoes, Chillies, Fish Sauce, Garlic, Ginger
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