Quote:
Originally Posted by HairyChick
Sambol oelek. Chinese restaurants use it locally for General Gau’s Chicken (General Tso’s in some areas of the USA), various spicy dishes.
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Sambol oelek is Indonesian, please don't use in Chinese dishes..
I like Thai sweet chiili sauces, candy spice! prefer to make my own as its simple
Equal weight quantities of fresh sliced chilli's, sugar and white vinegar and for every cup of vinegar add a garlic clove or two, blend it, then throw in a pot and bring to boil, simmer for about 40-60 minutes until thickened. Lasts a few months in fridge.