Sweet and Spicy Dipping Sauce (Nam jeem kai yang)

Makes over 350 ml

  • 125ml distilled white vinegar
  • 250ml  sugar
  • 1/2 teaspoon salt
  • 1 tablespoons Chinese-style chili-garlic sauce
  1. In a small sauce pan, combine the vinegar and sugar.
  2. Bring to a low boil over medium-high heat, stirring occasionally.
  3. Lower the heat to medium and stir in the rest of the sugar.
  4. Cook for 2 minutes, stirring frequently as the mixture comes to a boil.
  5. Reduce the heat to low and add the salt.
  6. Simmer for 5 minutes, stirring occasionally.
  7. Stir in the chili-garlic sauce and remove from the heat.
  8. Let cool and serve at room temperature.

Covered and refrigerated, this sauce will keep for 2-3 weeks.



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