I adapted Dana Jacobi's Indonesian Beggar’s Chicken, from her “Clay Pot Cooking,” to create this versatile stove-top sauce. We use this a lot. In fact, I usually make a quadruple batch (why not? It takes only a few more minutes.) so I have plenty to freeze for later use. The sauce goes well with any grilled, fried, broiled or roasted fish, pork or chicken, and it's a knock-out addition to braised tofu. Make this sauce as hot as you like, or not all, by adding (or not) whatever chilies or hot sauce suit your taste. However you use this . . . . I do hope you enjoy it. ;o)

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