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Hot And Sweet Dipping Sauce (Nam Jeem) thai, dips, sauces 1/2 cup cider vinegar or rice vinegar 1/2 cup granulated sugar 1 tablespoon minced garlic 1/4 teaspoon salt 1 1/2 teaspoon red pepper flakes Whenever you stop at a Thai street stall to buy gai yang (grilled chicken), you will be handed a small bag of sticky rice and an even smaller plastic bag of dipping sauce, which is reddish orange with chili pepper and sticky with sugar. The sauce is quick to make at home. Serve in small individual condiment bowls so guests can dip their chicken and their sticky rice into it as they eat. Use as a dipping sauce for Grilled Chicken; it is also delicious with grilled pork or lamb. Place vinegar in a small saucepan and bring to a boil over medium-high heat. Stir in sugar, reduce heat to medium low and simmer 5 minutes. Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a paste. Stir in pepper flakes and blend well. Remove vinegar from heat and stir in garlic paste until salt is dissolved. Let cool to room temperature; store in a tightly covered glass jar. The sauce will keep, refrigerated, for several weeks but is best used within 5 days. Contributor: President's Choice Magazine - October, 1998 Yield: 2/3 cup Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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