© Copyright 1995-2020, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
This is a simple dipping sauce usually used with deep fried items such as spring rolls and stuffed chicken wings.
3 cups water
3 cups granulated sugar
1 cup vinegar (preferably rice vinegar)
3 tablespoons Chinese pickled plums
3 tablespoons thinly sliced prik ki nu daeng (red birdseye chiles)
2 tablespoons garlic, very thinly sliced
2 tablespoons ginger, julienned or grated
1 teaspoon salt
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 purée 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.