Atlanta area chef Philippa Kingsley, of Philippa’s Orient catering company, recently showed a class at Buford Highway Farmers Market how easy it is to make Thai Basil Rolls, a fun activity for your next dinner party. While most Thai restaurants serve these rolls with thick peanut dipping sauce, she strongly prefers a simple plum sauce. This one can quickly be made fresh and it’s a perfect sweet, sour, and hot combination. This sauce is thinner, but more flavorful that what you can buy canned.
Fresh plum dipping sauce
6 preserved plums (also called pickled plums, sold in jars in most oriental markets)
3-4 small red or green Thai Bird’s Eye chilies, finely sliced
6 Tablespoons rice vinegar
4 Tablespoons white granulated sugar
With a plum in one hand and a fork in the other, scrape the flesh and skin from each plum. Make sure to remove the pit. Put into a bowl and set aside.
In a small sauce pan, gently heat the rice vinegar. Add sugar and stir until it dissolves. Stir in plum pieces. Use a wooden spoon and break up any large plum pieces. Simmer until it becomes a light color and textured syrup. Remove from heat and add chilies. Stir. Pour into a dish to cool.
To serve, pour into individual small dishes for each guest.
Learn more about Philippa and Thai cooking get recipes for Thai Basil Rolls or Coconut Soup with Fish.
Philippa is known as “The Blonde Thai” and her recipes have been featured in The Thai Table: A Celebration of Culinary Treasures by Terry Tan.
You can contact her for cooking instruction or catering at:
Philippa’s Orient, Thai Catering and Culinary school
470 Franklin Red NE
Atlanta, GA 30342
404-255-4760
Cell 404-667-3926
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