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Food Fare: Thai RecipesNam Jeem Guy Yang

Hot & Sweet Dipping Sauce

Place vinegar in a small (non-reactive) saucepan and heat to a boil over high heat. Stir in sugar; lower heat to medium-low and simmer for five minutes. Using a mortar and pestle, pound or mash the garlic and salt to a fine paste. Stir in pepper flakes; mix well. Remove vinegar from heat and stir in garlic paste until dissolved. Let cool to room temperature; store in a sealed glass jar.


The sauce will keep in the refrigerator for several weeks, but is best used within five days.


Suggestions: Use as an accompaniment to grilled chicken, pork, lamb or fish, or with sticky rice. Can also be served with Poa Pee (Thai Egg Rolls).


*Recipe source: Seductions of Rice by Jeffrey Alford & Naomi Duguid.


Related Link:

Food Fare Culinary Collection: Thai Cookery


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