Back in 2014 I spent one month traveling through Thailand with my wife. Out of all of the amazing food that we ate, the grilled meats and seafood still linger inside my soul. Whether in Chang Mai or Bangkok the smells of char-grilled meats filled the air night and day.
I tried my best to recreate a sauce that would double as a glaze and as a marinade that would do the street food of Thailand justice. After some trial and error and digging through multiple books, I think I nailed it.
This recipe has a little Chinese influence being that you can find those influences in Chinatown and other cites in Thailand.
Cooks Notes:
- This recipe is great for marinating steaks and roasts. It’s also an excellent marinade for vegetables if you cut in a little olive oil into the mixture. I used it to marinate the tomato and cucumbers on the burger pictured above.
- This recipe is also perfect for glazing meats during cooking. I used it to glaze the burgers pictured above. It also makes for a amazing BBQ glaze by adding in a couple extra tablespoons of sorghum or honey to the sauce.
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Thai Venison Marinade and Glaze
Thai sweet chile dipping sauce is made by simmering sugar, water, vinegar, garlic, and sliced Thai chiles until it turns glossy and lightly syrupy. It is a simple, sweet-hot sauce for fried food, grilled meat, fish, and shellfish.
Ingredients
- 4 tablespoons sorghum
- 2 tablespoons Shaoxing wine or Sherry wine
- 2 tablespoons soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon dried chili flakes
- 1 garlic glove
- 1 tablespoon minced ginger
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cinnamon
- ground black pepper
Instructions
- Mix all ingredients together in a non-reactive bowl. Store in the refrigerator until needed.
NOTES
- Simmer the sugar mixture first. Cook the water, vinegar, sugar, and salt until the sugar fully dissolves and the liquid has simmered for about 8 to 10 minutes.
- Pulse the garlic and chiles small. Finely chopped pieces give the sauce a better texture than leaving them in big chunks.
- Stop before it gets too thick. Cook it only until it just starts to look syrupy, because it thickens more as it cools.
- Thin it if needed. If you reduce it too far, stir in a little water and check the seasoning again.
- Use the chiles you have. Thai chiles are the standard here, but other hot red chiles work too. Just expect the heat level to change.
- Store it in the fridge. It keeps for about 2 months once cooled and refrigerated.
Nutrition
Calories: 131kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1013mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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