Asian Syle Spaghetti With Sweet Chili Lime Sauce Recipes

CHILE-LIME SAUCE

Steps:

• In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.

SWEET CHILI THAI SAUCE

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.

ASIAN-SYLE SPAGHETTI WITH SWEET CHILI LIME SAUCE

Steps:

• Cook spaghetti.
• While spaghetti is cooking, microwave frozen vegetables in order to defrost (about 3 minutes).
• Drain spaghetti.
• Combine all ingredients in the pot with the cooked spaghetti
• Serve warm and enjoy!

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

SOUTHWESTERN-STYLE LIME CHILI

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
• Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
• Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.

CHILI-LIME SAUCE

Steps:

• Whisk lime juice, 1/4 cup water, carrot, fish sauce, sugar and chili-garlic sauce in medium bowl to blend.
• *Available at Asian markets and in the Asian foods section of some supermarkets.

CHILI LIME SAUCE

Steps:

• Combine the first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes.
• Add cream, and boil until reduced by half, about 2 minutes.
• Reduce heat to low.
• Mix in chili-garlic sauce.
• Add butter, 1 piece at a time, whisking just until melted before adding next piece.