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 |
ts |
Chinese chili paste with garlic (adjust to personal taste) |
2 |
ts |
(~ 4 cloves) finely chopped garlic |
1/2 |
ts |
Salt |
1 |
|
Combine all the ingredients in a stainless-steel or enamel saucepan and |
INSTRUCTIONS
COOKING
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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