| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Sauce |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fish sauce |
| 5 |
tb |
Lime juice |
| 2 |
|
Cloves garlic; minced |
| 5 |
|
Thai red or green chiles; thinly sliced |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 13:42:48 +0700
From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th>
Subject: Dipping Sauce from Hell, Part II
Just mix it, excellent drizzled over plain rice.
Here is a very popular dip (for raw vegetables) coming from the North-
Eastern part of Thailand. Before the good Colonel in Korat (North-Eastern
Thailand) says that this is definitely not the real thing, I have to admit
it's been adapted to western kitchens (I doubt you can find the real fish,
fermented guramies).
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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