Nanjim gratiem (garlic sauce)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ½ | cup | White vinegar |
| ½ | cup | Granulated sugar |
| 1 | teaspoon | Chinese chili paste with garlic (adjust to personal taste) |
| 2 | teaspoons | (~ 4 cloves) finely chopped garlic |
| ½ | teaspoon | Salt |
| 1 | each | Combine all the ingredients in a stainless-steel or enamel saucepan and |
Directions
COOKING
boil slowly until the mixture is reduced by about one-half. 2. Let mixture cool. It will become a little thicker as it cools. You may make it any consistency you like. If it gets too thick, it may be thinned easily by adding warm water. If it is too thin it may be thickened by additional boiling. Use immediately, or store for up to 2 months in a closed jar in the refrigerator. Allow it to come to room temperature before serving. (Thailand - Namjim Gratiem)