"Miranda Writes, Devil's Advocate"
<MirandaWrites@FairandBalancedRaspberrymarshmallow fullmoonsbymoonpie.com>
wrote in message
...
>
> Restaurant we like has one- seems to contain fish sauce (what a surprise,
> huh?) and it's sweet. Maybe has some tamarind in it, and the consistency
> is thicker than something made of just fish sauce and sugar. They top
> the container of sauce with chopped peanuts- it's excellent.
>
> We have tamarind, palm sugar, cane sugar, limes, two different brands
> of fish sauce ( 1 Filipino, 1 Thai) and peanuts to sprinkle on top but we
> haven't been able to come up with anything nearly as good as the
> restaurant makes. So, if you have a good recipe, we'd love it if you'd
> share.
>
> Gotta say we've been able to make spring rolls which are as good as any
> we've bought though.
>
>
> Miranda
> The Barbecue Widow

Here's my guess. It's from an old cookbook called
Thai Home Cooking from Kamolmal's Kitchen.

Sweet Sauce
Nam Jim Paw Peah

Makes 1/3 cup-Make fresh doesn't keep well

1 TB fish sauce
1 TB water
3 TB sugar
1 Tsp black soy sauce

3 Tsp tapioca starch
2 TB water

1. Mix the fish sauce, 1 TB water, sugar and black soy sauce in a saucepan
and bring to a slow boil. Stir until sugar is dissolved but sauce is not
reduced.

2 Mix the tapioca starch and 2 TB water, add to boiling liquid and stir
until thickens. Remove it from heat and let cool to room temp.

Hope this helps.

Red