Nam Jim Buey (Plum Sauce)

Yield: 1 cup

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this sauce in the recipe for Moo Yang Takrai: Thai-style Grilled Pork on Lemongrass Stalks.

Ingredients

Preparation

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 Pranee Halvorsen, PCC Cooks instructor

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More about: sauces

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