Nam Jim Buey (Plum Sauce)
Yield: 1 cup
Use this sauce in the recipe for Moo Yang Takrai: Thai-style Grilled Pork on Lemongrass Stalks.
In a small saucepan, bring umeboshi paste, chili sauce, ginger, sugar and water to a boil over medium heat. Lower heat and simmer for 5 to 10 minutes. Bring back to medium heat, then stir in thickener mixture and stir for 1 minute or until mixture becomes clear and thickens.
Recipe by, PCC Cooks instructor
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