Recipe - Nanjim Gratiem (Garlic Sauce)

One half cup Water
One half cup White vinegar
One half cup Granulated sugar
1 teaspoon Chinese chili paste with
garlic (adjust to personal
taste)
2 teaspoon (~ 4 cloves) finely chopped
garlic
One half teaspoon Salt

COOKING
1 Combine all the ingredients
in a stainlesssteel or
enamel saucepan and

boil slowly until the mixture is reduced by about onehalf. 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)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip