| 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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