ទឹកត្រីផ្អែម / Sweet & Sour sauce

ទឹកត្រីផ្អែម

ឆ្ងាញ់និងជ្រក់ល្ហុងស្រួយៗទុកបានយូរមិនងាយខូច

This variation of southeast Asian Sweet and Sour sauce is of khmer origin. 

Base sauce, Ingredients:

Yielded about 1.5 Qt. I intentionally make this recipe a tad bit shy of acid taste (for my taste),  leaving room for an adjustment with freshly squeeze lime juice at serving. 

• 1 Cup Water (rolling boil)
• 4 Cup Sugar 
• 1.25 Cup Vinegar 
• 1 Tsp. MSG
• 1Cup Fish Sauce 

Freshly prepared aromatic and add at serving:

• Minced Garlic (1 clove per cup)
• Roasted and coarsely crushed peanut (1 Tbsp. per cup.)
• Adjust an acidic level to your liking with freshly squeeze lime juice to taste. 

Instructions:

make a bo

1. Need a 2 Qts pot
2. In a 2 Qts. pot, combine all ingredients 
3. Let boil at medium low heat to incorporate all ingredients well.
4. Let cool completely and store.
5. Add fresh coarsely crushed roasted peanut and freshly minced Garlic at serving, as needed.