I could drink this and bathe in it every day. Like most Asian condiments, this one is incredibly flavorful, but simple to make. Use it as a dipping sauce for dumplings or as the sweet-and-spicy vinegar for quick-pickling vegetables, which are great served on the side of any bacon dish to cut through the richness.
Combine the sugar, vinegar, ginger, and carrot in a medium saucepan over high heat, bring to a boil, and cook until the sugar has dissolved, about 2 minutes. Remove from the heat and whisk in the sambal.
Transfer to a bowl and let cool to room temperature. Cover and refrigerate for at least 1 hour to allow the flavors to meld. The sauce will keep, tightly covered in the refrigerator, for up to 5 days.
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