Recipe: Cream Cheese Dip with LINGHAM Chili Sauce

We’re almost at the end of 2017! Time to put on the thinking cap and prepare for the many celebrations of the festivals to come. Who doesn’t love parties? Besides loving the idea of parties, I love to be able to cook and also enjoy these festive parties with family and friends. In fact, it’s the perfect excuse to celebrate the season with good food and great company…

I was surfing the web for some ideas when I came across a very simple recipe using sweet chili sauce for a dip. Needless to say, the first thought that came to my mind was my all-time-favorite LINGHAM’s Chili Sauce. The ever versatile chili sauce is always available in my pantry. Now with the various flavours, it’s easy to use LINGHAM to whip up a dish as always.

Every party should have a dip! It’s one of the greatest appetizer that never fails to attract me when I am at a party. Usually served with a few textural ingredients to accompany the dip, it makes such an attractive as well as pretty platter every time on the table. Dips should be relatively easy to make and can be prepared in advance to save time for a party.

Since I enjoy cheeses of all sort, I decided to put a twist to this Cream Cheese Dip with LINGHAM Chili Garlic Sauce. Not only is this dip so easy to make, one can make this in advance and keep it chilled in the fridge till serving time. It barely took me 5 minutes to whip this up and serve it will some of my favorite chips, fruits and vegetables.

I used LINGHAM Chili Garlic Sauce this round because I like to add a bit of garlicky depth to my dip. Works out perfect as LINGHAM Chili Garlic Sauce has just the right balance of sweetness coupled with subtle garlic notes to give this dip a moreish note.

This is really one of the easiest recipe ever for a party and makes an impressive presentation. The creamy and luscious dip goes especially well with crisp green apple slices and toast. It has a savory and sweet flavour with light hint of heat and garlicky note. Even my little boy enjoyed this a lot despite the little heat and couldn’t help but to keep going back for more dip with nachos chips. I hope you enjoy this recipe, even if its not for a party…

CREAM CHEESE DIP WITH LINGHAM CHILI GARLIC SAUCE

Ingredients

250gm        Cream Cheese

¼ cup          LINGHAM Chili Garlic Sauce

2-3 stalks    Green Onions (chopped finely)

½                Lemon (squeeze juice)

1 Tbsp         Sour Cream (optional)

         

Serving Ingredients

Cracker or Toast

Nacho Chips

Apple

Cucumber

Cherry Tomatoes

Method

Leave the cream cheese to soften at room temperature.

Place cream cheese, sour cream, chopped spring onion and LINGHAM Chilli sauce in a bowl.

Add in lemon juice and mix well until combined.

Transfer to a bowl and serve chilled with the serving ingredients.

Extra Notes and Tips

• Sour Cream is optional but I find it lightens up the heavy cream cheese
• Substitute the spring onions with other fresh herbs like coriander, chives or even dill
• Try different range of LINGHAM’s Chili Sauce – Original, Thai, Sriracha, Extra Hot
• Serve with potato chips, vegetable chips, bell pepper, celery, broccoli, carrots and more

Recipe: Salmon Ceviche with LINGHAM’s Ginger Chili Sauce

I am back with more recipes using my favorite LINGHAM’s Chili Sauce! This round, it’s something really easy and doesn’t require one to fire up the stove or turn on the oven.

I can’t recall when I had my first taste of ceviche but I had always enjoyed the dish. Ceviche, said to originate from Latin America, is a dish made from fresh raw fish cured in citrus juice. Add on some other ingredients and it’s ready to be served with tortilla chips, crispy potato or plantain chips, crackers or anything crispy.

This round, I decided to make a Salmon Ceviche with LINGHAM’s Ginger Chili Sauce. The recipe is really easy and only requires a few minutes to cure and mix everything together before serving it right away. Great for parties, potlucks or any occasion, I make ceviche all the time for my family. I like the pungency of the gingery note in the LINGHAM’s Ginger Chili Sauce to add some zing to the Salmon Ceviche.

Basically, one just needs to do a little preparation of the ingredients in advance and keep it all nicely chilled till ready to serve. Just make sure the fish is fresh and kept chilled all the time in the fridge since we are going to eat this with just a light curing. Curing any fish with citrus juice only takes 10 minutes or less, depending on the cut size. When the curing is done, just mix in all the other ingredients and it is ready to serve.

I like the addition of LINGHAM’s Ginger Chili Sauce as it gives the ceviche a light sweet note to balance the citrus tang as well as a subtle heat of chili and ginger. You can even try the recipe with other LINGHAM’s Chili Sauce and it works out just as well if you don’t like ginger. Be sure to have enough tortilla chips because the Salmon Ceviche is very addictive!

Salmon Ceviche with LINGHAM’s Ginger Chili Sauce

Ingredients

300gm         Salmon

1                 Red Onion

1                 Avocado

½                Bell Pepper

1                 Jalapeno Pepper

4                 Lime (juiced and zest)

3tbsp           LINGHAM’s Ginger Chili Sauce

2tbsp           Yoghurt (optional)

Some           Cilantro

                   Salt & Pepper to taste

 Tortilla Chips

Method

Clean salmon, remove bones and cut into big cubes.

Cut red onion, bell pepper, jalapeno pepper into small cubes and avocado into slightly bigger cubes.

Zest one lime and juiced all four limes.

Chopped cilantro and minced torch ginger bud finely.

Prepare all ingredients above and keep chilled in fridge till ready to serve.

When ready to serve in 15 minutes, then start preparing salmon ceviche.

Mix salmon with lime juice and red onion, keep chilled in fridge for 10 minutes.

Add in LINGHAM’s Ginger Chili Sauce, yoghurt (optional), lime juice, lime zest, salt & pepper.

Mix well and taste, add more seasoning or LINGHAM’s Ginger Chili Sauce if needed.

Add in rest of the ingredients – avocado, bell pepper, jalapeno pepper, cilantro and torch ginger bud.

Mix gently to avoid breaking up the salmon or avocado.

Serve immediately with tortilla chips.

Extra Notes and Tips

Use other fresh and firm white fish in replacement of salmon

Make sure to keep all the ingredients chilled in fridge as they taste better till ready to mix and serve.

Jalapeno pepper can be substituted with any fresh chilies

Yoghurt is optional as it makes it creamy or substitute it with cream or sour cream

Try different range of LINGAM’s chili sauce – Original, Thai, Extra Hot, Sriracha

Recipe: LINGHAM’s Mini Chili Honey Bacon Dogs

With all the festive cheers around the corner, parties and potlucks are here! Festive seasons are the perfect excuse to indulge, have fun and create happy and delicious memories with family, loved ones and friends. I for one, loves to throw parties. In fact I still do every year during festive times. It’s also my excuse to cook up a storm and get together with everyone to catch up. I have had endless parties where I have cook everything from scratch and it takes time and planning for it. Over the years, I have also learn to make things that are simple and can be prepared ahead. No point in slaving over the stove on the day itself and get yourself so tired that you cannot enjoy your own party.

This festive holiday, I would like to share a very simple recipe that even the most novice cook can whip up in no time at all. Not necessary the healthiest recipe but let me reassure you how yummy this one is. It’s great as an appetizer or snack at small or big parties or potlucks. Diners of all ages can’t resist picking up one to try. Once they tried, they tend to go back for more. And since I have made this several times at my parties, this dish is always the first to be polish off. It probably takes less time to devour this dish than for me to make it!

Bacon, it’s like the ultimate porky ingredient of most foodies. I swear that bacon can make any dish delicious when cook right. For this holiday, I am combining my favorite LINGHAM’S chili sauce with bacon in LINGHAM’s Mini Chili Honey Bacon Dogs! You get familiar taste of LINGHAM’s spicy and sticky sweet flavours working its magic with salty and moreish bacon notes. It’s also great with cocktails, beers or anything for that matter.

The recipe is super simple and has only 5 ingredients. You can even prepare this in advance and baked it on the day of the party. You can also switch up the ingredients easily. If it makes you feel better, serve them with raw vegetables of carrots, cucumbers or cherry tomatoes. The recipe can also be easily double or triple up. Easy, effortless and pretty addictive. Serve them hot or cold, they still taste yummy… take my advice, make a big batch of this and it still won’t be enough!

For more recipes and information, visit LINGHAM’s website www.lingham.com or Facebook: www.facebook.com/lingham.sauces

LINGHAM’s Mini Chili Honey Dogs

Ingredients

12         cocktail hotdogs (or sausages)

6           bacon rashers

2 tbsp    LINGHAM’s Original Chili Sauce

2 tbsp   Honey

1 tbsp    Worcestershire sauce (optional)

   Toothpicks

Method

Preheat oven to 200 degree Celsius for 10 minutes.

Coat hotdogs with Worcestershire sauce. If you are not using this, just skip the step.

Cut bacon into two to wrap the hotdogs.

Secure the bacon with toothpicks to the hotdog firmly so it doesn’t unwrap when baking.

Drizzle honey all over the bacon wrapped hotdogs.

Drizzle on LINGHAM’s chili sauce over the bacon wrapped hotdogs.

Mix well to coat all the hotdogs.

Bake in the preheated oven for 10 minutes.

Take them out and turn them over and spoon the sauces from the tray over the hotdogs again.

Bake them again for another 10 minutes, watching during the last few minutes to make sure they don’t burn.

Remove and serve. If there is access sauce on the tray, spoon the sticky sauce over the hotdogs.

Extra Notes and Tips

• Try it with LINGHAM’s other variation of chili sauces – Thai, Garlic, Ginger or Extra Hot
• Use Maple Syrup instead of Honey for richer sweetness
• Use your favorite sausages instead of hotdogs
• Add more honey and chili sauce to your liking
• Each oven is slightly different so adjust your oven temperature accordingly
• Try making them for BBQ party where you prepare everything and grill them over fire