Thai Crystal Sauce (Nahm Jeem Gratien)
"This sweet & sour garlicy hot sauce is adapted from the Passionate Vegetarian. It's good on congee and a variety of vegetable dishes."
photo by Syrinx
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 2 cups sugar
- 1 cup water
- 1⁄2 cup rice vinegar or 1/2 cup white vinegar
- 1⁄4 cup minced garlic, about 15 cloves
- 2 teaspoons salt
- 2 tablespoons crushed red pepper flakes
directions
- Combine all but the crushed red pepper flakes in a small saucepan.
- Simmer about 20 minutes, until liquid reduces to a light syrup.
- Stir in the red pepper flakes.
- Keep refrigerated in a jar.
- Shake before use.
- Keeps indefinately.
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Reviews
-
This is a wonderful sauce. It reminds me of the sauce you get with spring rolls in Thailand. Thanks! -
My mom makes this in a large batch and always shares it with me... however she doesn't ever measure anything so it is almost impossible to replicate her results on my own. When I showed her this recipe, she said it was very close to her own... I think the taste it very very authentic!!! I love to dip grilled Thai chicken into this sauce and also my eggrolls. This sauce is so easy to throw together and keep on hand. Far superior to the bottled sauces out there. Thanks for sharing! -
Great recipe. Makes a fabulous sauce, which tastes as though it was made by a professional. I made a half-quantity, which yielded enough for a small jar in the fridge and a small bowlful for immediate use. This would make an excellent and unusual small gift. Reviewed for Pick A Chef, Fall 2007.
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
