| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Ethnic, Healthy and, Pickles & r, Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Wine vinegar |
| 12 |
|
Chiles |
| 1 |
ds |
Fish sauce |
| 2 |
|
Cloves garlic; whole |
INSTRUCTIONS
1. Wash and dry small red chilli pepers. Remove stems, but do not cut.
Place into clear preserving or jam jar. Add garlic clove(s)
2. Pour on vinegar until it covers the chilies about 1/2". 3. Seal jar and
store in cool dark place (not the refidgerator) for at least one week.
The sauce will keep for up to 2 months, with slightly smoother, richer
flavors emerging as the sauce ages.
To serve, pour off a little of the vinegar into a small soy sauce bowl and
add a very small dash of fish sauce.
You may add chopped fresh chili, shedded carrot, or diced cucumber to add
colour and flavor.
Recipe By : Joe Sweeney (sweeney@asiaonline.net)
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 23:05:24 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
NOTES : This spicy-sour sauce is ideal for Thai or Vietnamese fried foods,
especially spingrolls. It is also wonderful on cold vermicilli, lettuce and
beef.
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