Time 20m Yield 8 Number Of Ingredients 10 Steps:
Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat. Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings. If not using immediately, transfer to a glass jar with a lid. Refrigerate.
Time 10m Yield 1 cup approximately Number Of Ingredients 8 Steps:
Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery – that is in my humble opinion. In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan. Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes. Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.
Time 20m Yield 24 Number Of Ingredients 8 Steps:
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
Time 20m Number Of Ingredients 9 Steps:
Gather the ingredients. Add the vinegar, sugar, water, fish sauce, sherry, garlic, and pepper flakes to a saucepan or pot. Bring to a rolling boil. Reduce the heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off; rice vinegar is less strong than regular white vinegar.) While the mixture is boiling, dissolve the cornstarch into the cool water in a small bowl. Reduce the heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring and cooking until the sauce thickens, about 2 minutes. Then remove from the heat and taste-test. Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.
Time 15m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Heat sugar and vinegar in a saucepan until sugar dissolves. Boil the mixture until it starts to thicken. Remove from heat and stir in salt and chili. Allow to cool before serving.
Time 25m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days.
