Personalized Chef Aprons and More!
1. Simmer pods (with their husks) or paste in hot water
to cover, stirring and mashing
until soft, about 10 minutes for pods, 5 for paste. If you use pods, remove husks. Press
pulp and seeds in a fine sieve.
2. While warm, stir in sugar and fish sauce to taste.
Serve hot, with lamb. (Sauce can
be refrigerated for about a day and reheated just before serving; add a little water or lime
juice if necessary to thin it out.) Yield: At least 1 cup.