Hi Chef Kimhai! Thickening of the dipping sauce caused by garlic, shallot, chken bouillon (contains starch), palm sugar, and milk/liquid acid. Except chili and lime. But if you combine a half bowl of milk/cream products along with a few tablespoons of lime juice/vinegar, will turn into buttermilk.❤
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Hi Chef Kimhai! Thickening of the dipping sauce caused by garlic, shallot, chken bouillon (contains starch), palm sugar, and milk/liquid acid. Except chili and lime. But if you combine a half bowl of milk/cream products along with a few tablespoons of lime juice/vinegar, will turn into buttermilk.❤