| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Sauces |
1 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
c |
Sugar |
| 2 |
t |
Salt |
| 3/4 |
c |
Vinegar |
INSTRUCTIONS
This is an all-purpose sauce that is used as a base for other sauces.
It will keep for about 6 months in a covered jar in the refrigerator.
From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic
Books, 1989). Combine sugar, salt and vinegar small saucepan. Heat
over medium heat until sugar and salt are dissolved, stirring occa-
sionally. Makes 1 1/2 cups. PER TABLESPOON: 35 calories protein, 9 g
carbohydrate, 0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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