Serve this spicy, sweet
and sour Thai sauce at room temperature in individual condiment
bowls for dipping satay, chicken wings, etc.
Thai
Hot and Sweet Dipping Sauce - Nam Jeem Guy Yang
- 1/2 cup cider vinegar
or distilled white vinegar
- 1/2 cup granulated sugar
- 4 large garlic cloves,
mashed to paste with pinch of salt
- 1/4 teaspoon salt
- 1 1/2 teaspoons dried
hot red pepper flakes
- In a small saucepan bring
vinegar to a boil. Stir in sugar and simmer 5 minutes. Remove
from heat and stir
garlic paste and red pepper flakes into vinegar. Cool.
- Serve sauce at room temperature
in individual condiment bowls for dipping.
Makes about 1/2 cup.
