| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sauce | 1 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 3 | c | Sugar |
| 1 | c | Vinegar (preferably rice vinegar) |
| 3 | tb | Chinese pickled plums |
| 3 | tb | Thinly sliced prik ki nu daeng (red birdseye chilis) |
| 2 | tb | Garlic; very thinly sliced |
| 2 | tb | Ginger; julienned or grated |
| 1 | ts | Salt |
INSTRUCTIONS
From: "Colonel I.F.K. Philpott" <[email protected]> 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, http://www.erols.com/hosey.
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