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Too much chili sauce in my stew - how do I tame down the heat?

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Too much chili sauce in my stew - how do I tame down the heat?

AntarcticWidow | Feb 8, 2012 11:15 PM

I'm making a Chinese beef stew. The ingredients are beef, onions, ginger, garlic, soy sauce, shaoxing wine, star anise and sambal oelek (chili sauce). I must have put in too much chili sauce because after simmering for a while I gave it a taste ... and it's too spicy. Is there any way to bring down the heat level?

Thanks!

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