| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Sauce/gravy, Thailand, Update | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1/2 | c | White vinegar |
| 1/2 | c | Granulated sugar |
| 1 | t | Chinese chili paste with |
| garlic adjust to | ||
| personal | ||
| taste | ||
| 2 | t | ~ 4 cloves finely chopped |
| garlic | ||
| 1/2 | t | Salt |
| 1 | Combine all the ingredients | |
| in a stainless-steel or | ||
| enamel saucepan and |
INSTRUCTIONS
boil slowly until the mixture is reduced by about one-half. 2. Let mixture cool. It will become a little thicker as it cools. You may make it any consistency you like. If it gets too thick, it may be thinned easily by adding warm water. If it is too thin it may be thickened by additional boiling. Use immediately, or store for up to 2 months in a closed jar in the refrigerator. Allow it to come to room temperature before serving. (Thailand - Namjim Gratiem) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 102
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 292.3mg
Potassium: 33.9mg
Carbohydrates: 27g
Fiber: <1g
Sugar: 25g
Protein: <1g