| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
|
Stalks lemon grass, chopped roughly |
| 6 |
|
Kaffir lime leaves (optional) |
| 1 |
|
Head of garlic, cut in half |
| 1 |
tb |
Red chili paste |
| 2 |
tb |
Fish sauce |
| 1 |
c |
Lemon juice |
| 1 |
c |
Rice wine vinegar |
| 1/2 |
c |
Sugar |
| 1/2 |
tb |
Cornstarch dissolved in 2 tablespoons water |
| 1 |
bn |
Cilantro, leaves only, chopped roughly |
INSTRUCTIONS
Combine first 8 ingredients in a saucepan; bring to a boil, reduce heat and
simmer for 15 minutes. Strain. Return to saucepan. Blend in cornstarch
mixture, stirring until slightly thickened, 1 to 2 minutes.
Cool completely, then stir in cilantro.
Note: Rice wrappers, fish sauce, red chili paste, lemon grass and kaffir
lime leaves can be found in Asian markets.
S.F. Chronicle, 9/30/92.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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