| 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" <colonel@korat1.vu-korat.ac.th>
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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