Thai dipping sauce suggestions?

[Adenauer]

Hi, I plan on making a nice Thai Chicken dish tonight with Chicken skewers as you would with a Chicken Satay, the problem is that I'm the only one in the family who likes the normal Peanut sauce you'd have with it.

Any suggestions/recipes of an alternative sauce that I can dish up on the side for the haters please?

TIA

[HarryFlatters]

Mix up soy, fish sauce, sliced ginger, sliced lemongrass (or a squeeze of lime), sliced chilli, a pinch of sugar and let it down with some water to taste.

Edit - maybe some sesame oil if you've got any...

[scottri]

Rick Stein one for you.

Nuoc Cham
2tbsp lime juice
2tbsp fish sauce
1tbsp sugar
1tsp chopped ginger
1 birdseye chilli chopped
1 garlic clove chopped
2tbsp water.

Mix it up. Done.

More options here....

https://www.dropbox.com/s/b37spapt4fr1kor/2014-05-...

Edited by scottri on Tuesday 6th May 11:45

[mikial]

Soy
Vinegar ( I use cane or coconut but try what you have )
One chili crushed
Squeezed lime

This is a basic accompaniment with most Philippine pork and chicken dishes.

Simple and effective .


Edited to add : crushed garlic to taste if no haters and go carefully with the fish sauce if you use it ,it's very salty .

Edited by mikial on Tuesday 6th May 11:58

[Adenauer]

Brilliant, thanks a lot. And the winner is, scottri

[scottri]

Adenauer said:

Brilliant, thanks a lot. And the winner is, scottri

Wahoo!

[Adenauer]

You'd better hope they like it

[scottri]

[hides behind cook book and blames Rick Stein]

The one i typed out is basic but very tasty!

[Adenauer]

I liked the simplicity of it, I shall report back

[Mobile Chicane]

Try a mango salsa on the side:

1 mango
1 red onion
1 red chilli, finely chopped
A few sprigs of fresh coriander, finely chopped
Juice of a lime

Dice the mango / onion to a size somewhere in between 'Dolly Mixtures' and 'sugar', and combine with everything else.

Gert lush, I tell you.

[Adenauer]

Mango will also be a part of it, ta.

[Adenauer]

Just a thought, scottri's one, d'you reckon I could also heat it up and drizzle it over the chicken?

[scottri]

I've not tried that - I think it would alter the balance of flavors and be less fresh - you'd end up with cooked garlic/chilli/ginger. I just serve it at room temp - since its dipped just before eating it doesn't have time to cool down the chicken if thats what you are concerned about.

[Adenauer]

That was my concern as well, okay, as you were.

[captainzep]

I've made the Rick Stein one many times, although technically it's Vietnamese if memory serves.

Very nice.

[Adenauer]

Well, due to a slight change of plan I didn't have much time left to make tea, so scottri do scottri dont's dip was made as a dressing and MC's Mango was added to the salad as opposed to being made into a salsa. It got a clean 10/10 from the entire tribe, and was absolutely bloody lovely!!

[scottri]

That looks great!

[Adenauer]

It really was, it's a new household favorite, they won't let me make it again tonight though