Saturday, August 16, 2008

Ginger Sauce (Nam Jim King)

This Thai sauce (Nam Jim means dipping sauce, while King is ginger) goes well with a number of dishes, including the Kao Mok Gai. It adds a hot, sweet, salty and sour taste to any dish, and I was pleasantly surprised as to how good it makes even tasty rice taste that much better. You can make it hotter by adding more or less chilies; we added only two. Make more, it keeps well in the fridge for weeks; store in a clean sealable glass jar.

Ginger Sauce (Nam Jim King)
1" piece of ginger
2-5 small bird chillies
2-3 garlic cloves
1-2 Tbsp soya sauce
1/2 tsp Salt
1 Tbsp brown sugar
1 Tbsp white vinegar
1 Tbsp fish sauce

Mix all ingredients in a food processor and blend until fine. Alternatively, grind all ingredients in a mortar and pestle. Serve in a small bowl with a spoon to drizzle over dishes.

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