Asian Medley Sauce & Sweet Chili Sauce

Since the Mr has been working so hard over the last few weeks I decided I would make him a homemade pizza for his dinner tonight. I’ve made this pizza several times and it’s always come out really good. Every time I make it I change something up about it, either the sauce I use or the dough I make it with. Sometimes I add different toppings, but it’s always chicken with feta cheese. Tonight I decided I would make an Amish pizza bread and instead of using the Asian Medley sauce for the base and topping sauce I thought the Mr would like a Sweet Chili Sauce. I really don’t like food that is spicy, I’m not a fan of hot food.

Sweet Chili Sauce is the exception to my no spicy food rule. I think it has more to do with how much sugar is actually in the sauce. Unfortunately the Mr is picky about his sweet chili sauces, so I decided I’d find a recipe online and make my own. It’s the very first time I’ve made sweet chili sauce but I think it turned out really well. I didn’t put as much Red Pepper Flakes in as the recipe said too, but that’s more to do with the fact I didn’t want to have a huge POW! of spice the first time I made it. If I can handle this batch I’ll add a bit more the next time I make it for the Mr. It was a really simple recipe that I found here.

The Asian Medley sauce that I make is kind of like a Teriyaki sauce, it’s full of soy sauce, minced garlic, white wine vinegar and sesame oil. It also has cornstarch as a thickener and tomato sauce. Once it’s cooled down it become very thick, which I love. I add it to everything. For tonight I’ll be using it as a base sauce for the pizza’s, but if there’s sauce left over (which there usually is) I’ll use it as a condiment for sandwiches, as a side for dinners and basic dip whatever food I can get my hands on into it.

Stay inspired,


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