At 12:21 AM on 5 Aug 97, William Scott Lockwood II said to Gail Shipp
WSL> >      Title: RED SWEET AND SOUR SAUCE B1
WSL> >      Title: PLUM SAUCE B1
WSL> > + Origin: MetroNet BBS - Baltimore, MD (1:261/1137)
WSL> Hi Gail!
WSL>   Do you have any good HOT recipies for Oriental sauces?  Things like
WSL> Sczhwan and Thai curry, etc.?
I gots lots.... here they come (some of them)
Two Thai Hot Sauces.
This basic recipe is used to make two table "pouring" sauces of the
type you might use to flavor an omelet or other relatively bland dish.
If you make it with the chilies known in Thailand as prik chi fa daeng
and sometimes called the Thai jalapeno (daeng simply means the red
variety), the result is a mild sweet sauce. If you cannot find the
finger sized Thai peppers, you could easily substitute Mexican
jalapenos.
If you make it with prik ki nu (mouse-dropping chilies, or 'Thai
hots'), then the sauce will have a hot bite to it. In this form I
prefer it made with green chilies, but on aesthetic grounds you could
easily use red chilies. If Thai chilies aren't available, then you
could substitute habaneros or Scotch Bonnet chilies.
These sauces are made commercially by a small factory near our home,
and these recipes are simple enough to keep the prices down and
minimize the need for labor or expensive equipment.
Pickled garlic can be purchased in most Asian grocers, or you can
make your own using the simple method explained here. Using pickled
garlic and chilies mellows the flavors. Also in this case the sauce
is thinned with the pickling liquor used for pickling the chilies,
and this gives it an extended shelf life. However, if you intend to
consume it rapidly, then you could substitute tamarind juice, which
has a slightly more complex flavor. 
Method:
A week before you intend to make the sauce you must prepare the
pickled ingredients. If you are making the sweet sauce, then de-stem
your chilies (prik chi fa daeng), and split them in half lengthwise,
and discard the seeds; chop coarsely until you have a cup of chopped
chili; lace it in a 1-pint preserving jar; and fill the jar with rice
vinegar. Cap and keep for at least a week.
If you are making the hot variety, you will find it too tedious to
dispose of the seeds, so simply de-stem, chop the chilies, and pickle
in the same way.
Next prepare your kratiem dong (pickled garlic). You make up a
pickling liquor consisting of 2 cups of rice vinegar, 1 teaspoon of
salt, 1 teaspoon of palm sugar, and half a teaspoon of MSG (this
latter is optional but recommended). Peel your garlic, slice it, then
three quarters fill a preserving jar, and fill it up with the pickling
liquor. Keep in a cool place for a week.
The sauce is then made with the following ingredients:
10 parts drained pickled chili
5 parts palm sugar
3 parts vinegar (use the liquor that pickled the chilies)
2 parts drained pickled garlic
These are placed in a liquidiser (blender) or food processor and
processed to a sauce-consistency.
Bottle in a well sealed container. It will keep for about 6 weeks.
If you make it using tamarind juice instead of vinegar at the final
stage, then consume within a week and keep refrigerated.
Colonel Ian F Khuntilanont-Philpott
-+-
      Title: Vietnamese Hot Sauce (nuoc mam)
 Categories: Hot, Sauces
      Yield: 1 Plus cups
 
      1 c  Fish sauce
      1 tb Freshly chopped ginger
      2    Cloves garlic
      1 ts Red chili pepper flakes
      3 tb Fresh lemon juice
      2 tb Sugar
    1/4 c  Water
 
  Combine all of the ingredients in a serving bowl. Stir until blended. Can
  be made up to a week in advance. Bring to room temperature before serving.
  
  From: Chili Pepper Magazine, December 1996
Something's cooking in Uncle Dirty Dave's Kitchen!!!
... You owe "Bob" a living.
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