On Fri, 15 Aug 2014 14:04:02 -1000, dsi1
> wrote:

>On 8/15/2014 1:28 PM, koko wrote:
>> On Fri, 15 Aug 2014 13:18:59 -1000, dsi1
>> > wrote:
>>
>>> On 8/15/2014 11:25 AM, Ophelia wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>
>>>>> It's one of the most serious sauce I know. The next time I'm in the
>>>>> joint, I'll try to get the recipe. The place is a new hole-in-the-wall
>>>>> with a cheerful decor. Nobody was there when I ordered - not a good
>>>>> sign. They really need a signature dish. If they served spicy chicken
>>>>> wings, I'd be a regular.
>>>>
>>>> Good luck with getting that recipe) It is always good when you find
>>>> something new that you really like
>>>>
>>>
>>> My experience is that cooks will want to talk about cooking with
>>> knowledgeable people that are interested in what they do. It's
>>> surprising to me how open they are to doing this.
>>
>> Are you able to buy salted plums where you are? if not, let me know,
>> the Asian mkt I frequent has them and I can send you some.
>>
>> koko
>>
>
>This place went a little crazy about a decade ago when we started
>putting powdered li hing muy powder on everything we could. The fad has
>died down some so now we can get down to business to see what really
>works. The simplest way to make the sauce would be to add water to the
>powder but I suspect that they're putting seedless li hing muy in a
>blender. I'll have to find out about this.
>
>As it goes, I can get the plums at most any store - even the local
>Safeway. Thanks for your kind offer.

That's good you can get the plums. I hope you can figure out the
sauce.

koko