Hot And Sweet Dipping Sauce Nam Jeem Food

THAI CHILI DIPPING SAUCE (NAM JIM JAEW) RECIPE

Steps:

• Remove the root of the green onion and finely chop the rest.
• Peel the shallots and thinly slice them.
• Pour the fish sauce, lime juice, and granulated sugar into a bowl and stir until the sugar is fully dissolved.
• Add the chili flakes, toasted rice powder, chopped green onion, and sliced shallots and mix with a spoon. Enjoy the sauce with your main dish!

HOT AND SWEET DIPPING SAUCE

Steps:

• Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 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 smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.

NAM JEEM GUY YANG

Steps:

• In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. With a mortar and pestle or in a bowl with back of a spoon pound or mash garlic to a paste with salt. Add red pepper flakes and combine well. Stir garlic paste into vinegar and cool. Sauce keeps, sealed in a jar and chilled, 5 days.
• Serve sauce at room temperature in individual condiment bowls for dipping.

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)

Steps:

• Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

HOT AND SWEET DIPPING SAUCE (NAM JEEM)

Steps:

• Place vinegar in nonreactive saucepan and heat to a boil.
• Add sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let 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 smooth paste. Stir in the pepper flakes and blend well.
• Remove the vinegar mixture from the heat and stir in garlic paste. Let cool to room temperature.