Makan Time in Singapore


Nam Jim Wan - sweet dipping sauce

This is a simple dipping sauce usually used with deep fried items such
as spring rolls and the stuffed chicken wings I shall post shortly.


3 cups of water
3 cups of sugar
1 cup of vinegar (preferably rice vinegar)

3 tablespoons of Chinese pickled plums
3 tablespoons of thinly sliced prik ki nu daeng (red birdseye chilis)
2 tablespoons of garlic, very thinly sliced
2 tablespoons of ginger, julienned or grated
1 teaspoon of salt


Boil the water, and add the pickled plums (sometimes sold as 'salted
plums'), and simmer for five minutes.

Remove the plums to a food processor and puree them.

Continue to boil the water, adding and dissolving the sugar, then adding
the vinegar and salt. If any sugar is still undissolved, add a little
more water until it dissolves.

Return the plums to the mixture, and then pour over the other
ingredients in a sterilized preserving jar, and keep in a cool place for
at least a week before using.

Special thanks to - Muoi Khuntilanont.