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Thai Chile

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Thai Hot and Sweet Dipping Sauce

Also known as Nam Jeem Guy Yang. I served this to Stacy’s and Jeff’s friends one evening along with sautéed, breaded chicken filets – it was an instant hit. Now, whenever we sauté, fry or grill chicken fingers they expect to see this on the table.

½ C cider vinegar
½ C brown sugar
2 cloves garlic
½  inch fresh ginger, minced
½ t salt
½ t red pepper flakes (or more if you wish to spice it up)

Combine the vinegar and sugar in saucepan and bring to a boil; simmer for 5 minutes (the mixture should begin to thicken). In the meantime, with mortar and pestle, mash the garlic, salt and red pepper into a paste. When the vinegar mixture is through simmering add the mashed garlic, and ginger and gently simmer for two minutes.  Strain into a small dish for serving

Set aside to cool. We serve this as a dipping sauce with breaded shrimp, chicken fingers or grilled chicken.

 

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