SANDRA'S HOMEMADE SWEET THAI CHILI SAUCE

A delightful sweet chili sauce I created today in under 20 minutes,
and at the rate we go through this decadent condiment ~
it's bound to be quite the '$$ saver' as well...

Yield: 1 cup

Prep: 5 Mins.

Cook: Appx. 15 minutes

INGREDIENTS

1/2 cup white vinegar

1/2 cup + 2 tablespoons granulated sugar

1/4 cup water

3 tablespoons fish sauce

2 tablespoons quality white wine

3 teaspoons garlic granules (or powder)

1/2 to 1 tablespoon dried red chili flakes (1/2 TB mild, or 3/4 TB spicy, or 1 TB hot)

--1-1/2 tablespoons cornstarch dissolved in 4 tablespoons cool water

--2 drops red all-natural organic food coloring

METHOD

Place all ingredients (except cornstarch-water slurry mixture, and food coloring) in a small, heavy-bottom saucepan. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes to reduced sauce by half. (The vinegar odor will be quite pungent as it burns off.)

In a small bowl, combine 4 TB water with 1-1/2 TB cornstarch to form a slurry.

Reduce heat to low and add cornstarch-water slurry mixture, and the red food coloring. Stir to incorporate, then continue stirring until the sauce thickens, about 2 minutes.

Remove saucepan from heat and carefully taste-test (I do so by spooning some sauce on a plate to let cool slightly). You should first taste sweet, followed by sour, then spicy and salty hints. If sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili flakes.

Pour finished sauce into a 1/2-pint Mason jar, cover, and store in refrigerator (will last up to 6 months).  Serve as a condiment, dip, or marinade. ~ Enjoy!

SANDRA'S HEALTHIER PEL'MENI in 5-MINUTES

My healthier version of pel'meni in 5 minutes...
we're nearly addicted to 'em 😃 they're that good, really...

Servings: (2)
Prep//Cook: 5 Mins.

INGREDIENTS:

14 frozen potstickers (Costco Bibigo veggi brand)
1 tablespoon coarse sea salt
2 tablespoons unsalted butter (Costco brand, again)
1 tablespoon dry cilantro (McCormick Signature Gourmet brand)
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sour cream

METHOD:

Bring 4 quarts of water to boil in a medium sauce pan/pot.

In the meantime, melt 2 tablespoons unsalted butter in a large ramekin in the microwave for about 1.5 minutes. Add the dry cilantro leaves and let bloom for a couple of minutes (they need the melted butter to do so).

When water comes to a boil, add the sea salt (doing so just beforehand or it will pit your pot). Add the potstickers and wait until they float, set your timer for 2 more minutes (al dente is not good in this recipe). Remove potstickers with a spider or slotted spoon, blot on paper towel to remove excess water, then place 7 in each of the 2 serving dishes.

While you're waiting for the potstickers to finish cooking the last minute, add the sriracha and rice vinegar to the ramekin butter mixture; whisk to combine.

To serve, to the added potstickers in the serving dish, drizzle them with the butter sauce from the ramekin, then place the sour cream, split in half, alongside each (I like to do so in a mini-ramekin). ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:
Of course, fresh cilantro is best although this is my go-to when it's not readily on hand, which works quite nicely.

SANDRA’S ASIAN SWEET N’ SOUR DIPPING SAUCE

A great Sweet N’ Sour dipping sauce
for potstickers, egg rolls,
and many other Asian appetizers,
including seafood
such as scallops and shrimp...

Yields: (Appx. ½ cup)

Cook: 5 Mins.

INGREDIENTS

1/3 cup rice vinegar

4 tablespoons brown sugar

1 tablespoon ketchup

2 teaspoons low-sodium soy sauce

1 tablespoon crushed pineapple

2 teaspoons cornstarch mixed with 4 teaspoons water

METHOD

Whisk the rice vinegar, brown sugar, ketchup, soy sauce, and pineapple together and bring to a boil in a small pot over medium heat. Whisk together the cornstarch and water, add to the other ingredients in pot, and stir to thicken. ~ Enjoy!