| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Curries, Thai, Sauces, Pastes, Dips | 1 | Recipe | |
INGREDIENTS
| 1/2 | c | Water |
| 1/2 | c | White vinegar |
| 1/2 | c | Sugar |
| 1 | ts | Chili paste |
| 2 | ts | Garlic, finely chopped |
| 1/2 | ts | Salt |
INSTRUCTIONS
Combine all the ingredients in a stainless steel pot. Boil slowly until the mixture is reduced by half. Cool & let it thicken until it is the consistency of unwhipped heavy cream. Use immediately or store in the refrigerator for up to 2 months. Serve at room temperature. Serve as a dip for any fried food that may not be particularly sweet in itself. To make a smooth sauce, blend the ingredients in a blender before cooking. William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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