Wow, this was impressive. I actaully didnt make this recipe, but my hubby did. I served this on top of pan-fried snapper, and it complemented it very well. I didnt add the soy sauce like suggested. Thanks, I'll (or my husband) be making this often.

Jeff, you're right, It's better without the soy sauce... grin. You're recipe is so similar to what I make several times a week as a dipping sauce for sticky rice, that I saved it in my recipe box. Now my DH can make the sauce if I'm not able. I don't measure. Therefore, my recipe isn't really a "recipe", LOL. You have done our family a great service... Thank you! P.S. - a teeny bit of shredded kaffir lime leaf adds a unique spark... you know... just for a little change-up now and then.

Good recipe. Jeff, I read your profile, and if you're anything like me, you're probably checking up on your published recipe every day or so to see if anyone left a comment. Well, here it is! I love the sauce--chicken was my choice.

Hey, I submitted this recipe - what am I supposed to rate it? But seriously, a couple notes from the guy who submitted this. First, I happened to have made this last night and forgot the soy sauce until just before serving. I have to say I liked it better WITHOUT it. Something about the soy sauce took over some of the other flavors - particularly the sweetness. I might recommend tasting before adding the soy sauce and if you like it, stop there. Secondly, if you cook with it - for example stir fry some chicken chunks with this sauce - the sweetness mysteriously goes away. Better to add the sauce to already cooked food. Despite the "use immediately" note, you can make this first and warm up quickly in the microwave just before plating - do it in as many 10 second runs as needed.