Naam Jim Priau Wan, Sweet-sour-hot Sauce, Thai Style 2
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.75 ¾ Red pepper (s)
- 2 small onion (s), red
- 2 medium clove (s) garlic, fresh
- 2 small chilli pepper (s), red, fresh
- 15 g iner, fresh or frozen
- 100 g rice vinear, Chinese, milder
- 100 g suar, white
- 6 g salt or instant chicken broth
- 250 g water
- 2 tablespoon honey
- 1 tablespoon lime juice
- 2 tablespoons oil
To garnish:
- Flowers and leaves
Print Recipe
Pin Recipe Instructions
- Wash one red pepper, cut in half and remove the seeds. Cut half the pod into small pieces. Halve the other half and slice one part crosswise into fine strips. Use the other quarter for something else. Cap the onions and the garlic cloves at both ends, peel and cut into small pieces. Wash the chillies and cut them crosswise into four parts. Discard the stem.
- Bring the rice vinegar, sugar and water to the boil in a 1 liter saucepan. Add the finely chopped ingredients - except for the fine paprika strips - and cook for about 10 minutes. Take it from the stove and let it cool off. Then put in the blender and coarsely puree for a minute. Return to the saucepan and simmer with the lime juice and two tablespoons of honey for another 15-20 minutes without the lid. Then add the fine pepper strips and simmer for about 5 more minutes.
- Pour into a sterile jar (200 ml) with a screw cap while still hot, add the oil on top and close the jar tightly. Keep cool in the refrigerator. Cover the rest of the food in the refrigerator and use it within four days. If the glass has been opened, make sure that there is always a film of oil on the surface. Possibly add a little oil.
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