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	<title>Matouk&rsquo;s Calypso &#8211; Let&#039;s Cook Together</title>
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	<title>Matouk&rsquo;s Calypso &#8211; Let&#039;s Cook Together</title>
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	<item>
		<title>Spicy Sauce for Chinese Fondue</title>
		<link>https://www.denismartel.ca/fr/2010/04/spicy-sauce-for-chinese-fondue/</link>
					<comments>https://www.denismartel.ca/fr/2010/04/spicy-sauce-for-chinese-fondue/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sat, 10 Apr 2010 18:17:15 +0000</pubDate>
				<category><![CDATA[Favourite]]></category>
		<category><![CDATA[Sauces and Marinades]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Chili Sauce]]></category>
		<category><![CDATA[Matouk's Calypso]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=37</guid>

					<description><![CDATA[You can diminish the quantity of spices in the sauce, particularly if you want to serve it to your kids. Ingredient: 200 ml chili sauce...]]></description>
										<content:encoded><![CDATA[<blockquote><p>You can diminish the quantity of spices in the sauce, particularly if you want to serve it to your kids.</p></blockquote>
<p><strong><em>Ingredient:</em></strong></p>
<ul>
<li>200 ml chili sauce</li>
<li>20 ml brandy</li>
<li>15 ml spicy sauce from the Caribbean (I personally use Matouk’s Calypso)</li>
<li>3 ml cayenne</li>
<li>5 ml parsley</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Mix all the ingredients and leave in the refrigerator for about one hour so the flavours can blend</li>
</ul>
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