Recipe - Nam Jim Wan (Sweet Dipping Sauce)

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

From: "Colonel I.F.K. Philpott" colonel@korat1.vukorat.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.

CHILEHEADS DIGEST V3 #048

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.