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Toasted coconut — garnish curries, top desserts, granola
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
Peanut dipping sauce — satay skewers, spring rolls, noodles
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Smoked jalapeño in tomato sauce — instant smoky depth
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Toasted coconut — garnish curries, top desserts, granola
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
Peanut dipping sauce — satay skewers, spring rolls, noodles
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Smoked jalapeño in tomato sauce — instant smoky depth
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Lay 2 slices of cheese on each of 4 slices of the bread. Spread 1 tablespoon chili sauce on each of the remaining 4 slices bread and lay them, sauce side down, on top of the cheese. Heat a large skillet over medium heat and put the sandwiches in the pan. Cook until the cheese has melted and the bread is golden brown, about 3 minutes per side. Serve warm. Using a mortar and pestle, pound or mash the garlic and salt together. Stir in the pepper flakes and set aside. Place the vinegar in a small, nonreactive saucepan (see Note). Bring it to a boil over high heat. Stir in the sugar, reduce the heat, and simmer for 5 minutes. Stir in the garlic mixture and cook for 1 minute. Remove the pan from the heat. Let the sauce cool to room temperature before using.