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

Miranda Writes, Devil's Advocate wrote:

> 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.

I believe its a reduced sugar syrup. A Southeast Asian restaurant I know
makes their dipping sauce with sugar, garlic, fish sauce, and chili flake.
It's great for chao yow, gui cuon, and gyoza.

--
Dan

"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

Thank you, Red and Dan. I appreciate the recipes and your assistance.
Plan to give both versions a shot!

Miranda