Ingredients
Thai spicy sweet chilli sauce
One bottle
- 200 gram cane sugar
- 350 gram water
- 100 gram rice wine vinegar
- 30 gram garlic cloves
- 120 gram Red chilli's, Cut in half
- 80 gram Birds eye chilli's
- 20 gram ginger root, Roughly chopped
- 4 level tablespoons Corn Flour
- Hand full cilantro, Finely chopped
- Lime juice and fish sauce, To taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put the garlic, ginger and chilli pepers in the TM-bowl, 5 seconds at speed 7.
Scrape down the bowl.
Mix the cornflour with 5 tablespoons of water in a separate bowl until the lumps are gone. Add the rest of the ingredients, together with the corn flour mix to the TM-bowl. Cook the mixture 10 minutes at 100 degrees, speed 1 Top removed.
Season with lime juice and fish sauce at the end, add finely chopped coriander and blend for 5 seconds on speed 2 reverse
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Tip
Pour the still steaming sauce in a sterilized jar, lit on, turn up side down untill cooled. Keep in fridge for over a year.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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