| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Thai, Sauces | 4 | Servings |
INGREDIENTS
| 4 | tb | Vinegar |
| 4 | tb | Water |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 2 | Chili, crushed | |
| 1/4 | c | Peanuts |
| 1/4 | c | Cucumber, thinly sliced |
INSTRUCTIONS
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Sauce: To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. Let it cool. Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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