Nanjim Gratiem (garlic Sauce) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Water,
1/2 cup: White vinegar,
1/2 cup: Granulated sugar,
1 tsp: Chinese chili paste with garlic, adjust to personal taste
2 tsp: , (~ 4 cloves) finely chopped garlic
1/2 tsp: Salt,
COOKING
1 each: Combine all the ingredients in a stainless-steel or enamel saucepan and,
Directions:
boil slowly until the mixture is reduced by about one-half. 2. Let
mixture cool. It will become a little thicker as it cools. You may
make it any consistency you like. If it gets too thick, it may be
thinned easily by adding warm water. If it is too thin it may be
thickened by additional boiling. Use immediately, or store for up to
2 months in a closed jar in the refrigerator. Allow it to come to
room temperature before serving. (Thailand - Namjim Gratiem)
Source from luhu.jp
mixture cool. It will become a little thicker as it cools. You may
make it any consistency you like. If it gets too thick, it may be
thinned easily by adding warm water. If it is too thin it may be
thickened by additional boiling. Use immediately, or store for up to
2 months in a closed jar in the refrigerator. Allow it to come to
room temperature before serving. (Thailand - Namjim Gratiem)
Source from luhu.jp
Tags
Other sauce