A
south-east asian sauce that often accompanies fried foods. Its ingredients vary, but are based on mild red chillis, garlic,
fish sauce,
vinegar, refined
sugar and water.
It's easy to make at home, and tastes better than most bottled varieties. Slice the chillis and pound the solid ingredients in a pestle (or use a "wand" food processor). You can add some ginger or galangal at this stage if you fancy. Add two teaspoons of fish sauce, a cup of vinegar, a cup of water, and four desertspoons of sugar. Reduce in a small saucepan until thick and sticky!
Goes great with potato wedges and sour cream or with hokkien noodles, tunafish and veggies in the wok.