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. ingredients 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 Method 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.