Nam Jim Buey (Plum Sauce) | PCC Natural Markets

Nam Jim Buey (Plum Sauce)

Yield: 1 cup

No votes yet

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.



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

More about: sauces


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login