Whenever I have been invited for lunch or dinner at Kanary’s home, this sauce has been on the table. Kanary’s mom, aka The Grandma, makes a batch each week, so they never run out, and for a long time, I had wanted to ask her about the recipe. Then suddenly one day, she announced that now, we would be making the sauce. Was my camera ready? Oh yes!
The sauce is packed with flavor and tastes delicious together with chicken or seafood. Kanary’s dad was from Kampot province, and he taught Kanary’s mom how to make the sauce, which is a very common type of condiment in that region.
The sauce is made with MSG, which is a controversial ingredient in the US, but which is very common in Asian cooking. You can leave it out if you prefer. You can find palm sugar in most Asian grocery stores, but if you don’t have access to palm sugar, you can use a little extra white sugar instead.
The Grandma’s Notes:
The sauce is good for about a week.
If you want a milder sauce, you can add a little bit of boiled water, but this will decrease the shelf life of the sauce.
All measurements are approximate. Taste the sauce along the way. If it is too salty, add more sugar and lime.