1/2 c ;Water
1/2 c White vinegar
1/2 c Sugar
1 ts Chili paste
2 ts Garlic, finely chopped
1/2 ts Salt
Combine all the ingredients in a stainless steel pot. Boil slowly
until the mixture is reduced by half. Cool & let it thicken until it
is the consistency of unwhipped heavy cream. Use immediately or
store in the refrigerator for up to 2 months. Serve at room
temperature.
Serve as a dip for any fried food that may not be particularly sweet
in itself. To make a smooth sauce, blend the ingredients in a
blender before cooking.
William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking"
per Mark Satterly
