Suki Dipping Sauce (Nam Jim Suki)

• 4 pieces preserved bean curd
• 2 tbsp preserved bean sauce juice
• 5 tbsp chilli sauce
  
• 10 bird eye chillies
• 1 whole garlic peeled
• 3 whole pickled garlic
  
• 3 tbsp pickled garlic juice
• 3 tbsp sugar
• 1 1/8 tbsp salt
• 3 tbsp lime juice
  
• 3 tbsp malt vinegar
• 1/3 cup water
• 2 tbsp sesame seeds
• 1 1/2 tbsp sesame oil
  

Special Cooking Equipment Used

• mini food processor
  

Cooking instructions

Step 1: First add 10 bird eye chillies and 1 whole peeled garlic into a food processor, and blend into a paste.

Step 2: Next add in 3 whole pickled garlic, and blend again into a paste.

Step 3: Next add in 4 pieces of preserved bean curd and 2 tbsp of the juice that comes with the curd, along with 3 tbsp of the juice that comes with the pickled garlic, and 5 tbsp of chilli sauce. Continue blending until you are left with a thick sauce.

Step 4: Finally add in 2 tbsp of sesame seeds, and blend one last time. The reason we don’t just add everything in together is to ensure that it all gets broken down so there are no lumps.

Step 5: Now pour the sauce into a saucepan along with 1 1/18 tbsp of salt, 3 tbsp of lime juice, 1 1/2 tbsp of sesame oil, 3 tbsp of malt vinegar, 3 tbsp of sugar, and 1/3 cup of water. Mix everything together while heating the sauce on a medium heat. Stir regularly and keep heating for about 5 to 10 minutes until the sauce is simmering hot and has taken on that vibrant orange colour.