Nam jim wan (sweet dipping sauce)

Yield: 1 Servings

Measure Ingredient
3 cups Water
3 cups Sugar
1 cup Vinegar (preferably rice vinegar)
3 tablespoons Chinese pickled plums
3 tablespoons Thinly sliced prik ki nu daeng (red birdseye chilis)
2 tablespoons Garlic; very thinly sliced
2 tablespoons Ginger; julienned or grated
1 teaspoon Salt

From: "Colonel I.F.K. Philpott" <colonel@...> Date: Fri, 19 Jul 1996 10:36:16 -0700 This is a simple dipping sauce usually used with deep fried items such as spring rolls and the stuffed chicken wings I shall post shortly.

Boil the water, and add the pickled plums (sometimes sold as 'salted plums'), and simmer for five minutes.

Remove the plums to a food processor and puree them.

Continue to boil the water, adding and dissolving the sugar, then adding the vinegar and salt. If any sugar is still undissolved, add a little more water until it dissolves.

Return the plums to the mixture, and then pour over the other ingredients in a sterilized preserving jar, and keep in a cool place for at least a week before using.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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