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Mae Ploy Sweet Chilli Sauce For Chicken
Description
Mae Ploy sweet chilli sauce for chicken is an addictive hot and sweet dipping sauce from Thailand. It is popularly served with Thai barbecue chicken or fried chicken.
This thick sweet chilli sauce is packed to the brim with pickled red chillis and garlic. As well as chicken, it is also a great condiment for filo-wrapped king prawns, spring rolls and firm tofu. You can even use Mae Ploy sweet chilli sauce to liven up a cheese sandwich!
Ingredients: sugar (46%), water (21%), pickled red chilli (19%), distilled vinegar (6.8%), garlic (6%), salt (1%), stabiliser: xanthan gum (E415) (0.2%).
Quick Comparison
| Settings | Mae Ploy Sweet Chilli Sauce For Chicken remove | Prik Chee Fah Chilli 1kg remove | Mae Sri Thai Masaman Curry Paste remove | Lucullus Sambal Nasi Goreng remove | Vietnamese Rice Pho Noodles Bánh Phở 4mm remove | Vietnamese Rice Pho Noodles Bánh Phở 2.5mm remove |
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| Price | 2.50€ | 21.88€ | 4.94€ | 3.13€ | 2.19€ | 2.19€ |
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| Content | Mae Ploy sweet chilli sauce for chicken is an addictive hot and sweet dipping sauce from Thailand. It is popularly served with Thai barbecue chicken or fried chicken. This thick sweet chilli sauce is packed to the brim with pickled red chillis and garlic. As well as chicken, it is also a great condiment for filo-wrapped king prawns, spring rolls and firm tofu. You can even use Mae Ploy sweet chilli sauce to liven up a cheese sandwich! Ingredients: sugar (46%), water (21%), pickled red chilli (19%), distilled vinegar (6.8%), garlic (6%), salt (1%), stabiliser: xanthan gum (E415) (0.2%). |
Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun.
Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces.
One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce.
This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available.
Ingredients: prik chee fah chilli.
| Masaman curry paste is a richly spiced paste originating in the south of Thailand close to the border with Malaysia. Masaman curries are made with a flavoursome blend of spices including cardamon, cumin and cloves, reflecting Persian influences on the dish. The thick, stew-like curry has a mild spiciness and a hint of sweetness. Mix this masaman curry paste with coconut cream and add to stir-fried lamb or beef. Ingredients: Garlic 22%, sugar 20%, soybean oil 15.2%, dried red chillies 13%, tamarind juice 11%, shallot 5.5%, salt 5.5%, salt 5.5%, lemongrass 3.3%, spices 2% (coriander seeds, cumin, cardamom, bay leaves, lesser galanga, cloves), kaffir lime 1.5%, galangal 1% | Sambal nasi goreng is a spicy sauce used to make the much celebrated Indonesian fried rice dish, nasi goreng. Traditionally served at breakfast to use up leftover rice, this sauce packs in chilli and soy flavour. Sambal nasi goreng sauce also contains shrimp paste, onions, garlic and coriander. Mix some fried rice with sambal nasi goreng, perhaps adding some finely sliced carrots, a splash of kecap manis and a garnish of crispy shallots. Ingredients: Ground chillies, onions, sugar, salt, soy oil, food acid E260, soy protein hydrolyzate, garlic, thickener E466, shrimp-powder, food colour E150c, spices and herbs (coriander), preservative E200, E211 | Bánh phở are flat Vietnamese rice noodles traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is a nourishing breakfast dish made with bánh phởnoodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes. Fresh coriander, Thai sweet basil and sliced red chillies are the most popular, with the spicy chilli helping to wake you up in the morning! For many Vietnamese, phở is their defining cultural dish. Once cooked, you could also stir-fry the bánh phở noodles with a little beaten egg and serve with stir-fried meat and vegetables, or simply add them to soups. Also available here in a smaller width. To cook, boil the noodles vigorously in water with a pinch of salt and a dash of vinegar for 6-8 minutes until tender. Ingredients: pure rice flour (100%). | Thin, flat Vietnamese rice noodles – or bánh phở – are traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is made with bánh phở noodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes – fresh coriander, Thai sweet basil and sliced red chillies are the most popular. For many Vietnamese, phở is their defining cultural dish. Traditionally phở is served as a nourishing breakfast dish – the spicy fresh chilli garnish wakes you up and the carbohydrates in the noodles keep you going throughout the day. Once cooked, you could also stir-fry the bánh phở noodles with a little beaten egg and serve with stir-fried meat and vegetables, or simply add them to soups. Also available here in a larger width. To cook, boil the noodles vigorously in water with a pinch of salt and a dash of vinegar for 6-8 minutes until tender. Ingredients: pure rice flour (100%). |
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