Angkor Wat

Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Tik M'teh Pa-em
Sweet Chilli Sauce

This translucent red colour sauce has a wonderful aromatic flavour. It is mainly used as a dipping sauce for most appetizers and snack dishes such as spring/egg rolls, grilled prawns (shrimps), vegetable tempura and fish cakes. Due to its high sugar content, this sauce can be made beforehand and kept refrigerated for a few months.

Did you know
Apart from having delicious flavours, cayenne pepper and garlic both have medicinal properties and offer many health benefits. For example, it is reported that they contain compounds that reduce inflammation - which are beneficial for conditions such as rheumatoid arthritis, asthma and cardiovascular disease - check this out:  (


Yields 1 cup  

Red cayenne pepper or finger chillies1 10-12 about 200g (7¼ oz), roughly chopped
Garlic 5 cloves, roughly chopped
Fish sauce 1 Tbsp
Rice vinegar/ cider vinegar 5 Tbsp (white wine vinegar if desired but use a bit less)
Water 5 Tbsp
Salt 1 tsp
Caster (Superfine) Sugar, 200g/7¼ oz 

1 -
In a pestle and mortar, add the garlic, chillies and salt and then pound until you obtain a coarse chilli paste.  

2 - In a small saucepan, add the chilli paste, fish sauce, vinegar, water, salt and sugar and then mix well. 

3 - Bring to the boil over high heat. Lower the heat to medium low and continue to cook for about 4-5 minutes whilst stirring continuously until the sauce thickens. (Note: the sauce becomes thicker when cool). 

4 - Alternatively, place chillies, garlic, fish sauce, vinegar, water and salt in a food processor, and blend for a few seconds until you obtain the texture of the wholegrain mustard (not very smooth). Transfer to a small saucepan, add the sugar and then follow step 3 above. 

5 - Leave to cool and transfer to a serving bowl or sterilised jar

If you don’t want the sauce to be too spicy, de-seed the chillies before chopping them.