Thai Sweet Hot Garlic Sauce Nahm Jeem Gratien Recipes

THAI CRYSTAL SAUCE (NAHM JEEM GRATIEN)

Steps:

• Combine all but the crushed red pepper flakes in a small saucepan.
• Simmer about 20 minutes, until liquid reduces to a light syrup.
• Stir in the red pepper flakes.
• Keep refrigerated in a jar.
• Shake before use.
• Keeps indefinately.

THAI SWEET HOT GARLIC SAUCE (NAHM JEEM GRATIEN)

Steps:

• Bring the ingredients to a boil in a medium heavy saucepan. Lower the heat to a simmer, and leave the mixture simmering for at least 15 minutes, as long as 30 minutes. Although it will thicken and reduce considerably, the thickening will not be evident until it has cooled, so take it off the heat after 30 minutes even if it still seems a bit thin.
• Store in a sealed jar in the fridge. I have had mine last for months (I make a much larger quantity than above). Shake gently before using as the garlic and chile pepper flakes will settle.
• Heat a large skillet to high and add the oil when hot. There is not much to this dish, other than this very simple rule of thumb, familiar to anyone who has ever made Asian stir fries: have ALL items ready and waiting before you start and add the longest to cook items first and the least time ones last. For my list above I would add: garlic (toast the garlic for 15-30 seconds first to flavor the whole dish), scallion whites and carrots and stir fry for a minute. Then add add mushrooms and bell peppers and stir fry for one minute. Then add broccoli and pineapple and stir fry for one minute.
• Then add the shredded chicken as well as the condiments, starting with lesser amounts.
• Taste for more of the Thai Sweet Hot Garlic Sauce as well as more fish sauce.
• Last, add the scallion greens, cucumber and tomatoes. Remove from the heat. Fragile, easily overcooked items such as cucumber and fresh tomatoes should be added after you have the sauce to taste as you don't want to risk overcooking them while you fiddle with the sauce, getting the flavor right.
• Serve with jasmine rice.

SWEET AND HOT GARLIC SAUCE

Steps:

• In a saucepan, comine the sugar, water, vinegar, garlic and salt.
• Bring to a boil over medium heat until the sugar is dissolved.
• Turn to medium-low and keep cooking until the sauce is a little syrupy (18-25 min).
• Remove from heat and add the chili sauce--mix well; it will turn a nice amber-orange.
• Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
• When using, heat a little bit until it thins to a slightly syrupy consistency.