Nam jim wan (sweet dipping sauce)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.
CHILE-HEADS DIGEST V3 #048
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .