Name: Spicy Lime Sauce (Cambodian Table Sauce)
Ingredients: 2 Cloves garlic; peeled (up to); 2 Fresh red chiles; seeded, veins removed; 1/2 c Water; 2 tb Fish sauce; 1 Lime; juice of; 3 tb Sugar; Shredded carrot for garnish

We must never separate the Spirit and the Word. The Spirit speaks to us through the Word; so we should always doubt and query any supposed revelation that is not entirely consistent with the Word of God. Indeed the essence of wisdom is to reject altogether the term “revelation” as far as we are concerned, and speak only of “illumination.” The revelation has been given once and for all, and what we need and what by the grace of God we can have, and do have, is illumination by the Spirit to understand the Word.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Cambodian	Sauce	4	Servings

INGREDIENTS

2		Cloves garlic; peeled (up to)
2		Fresh red chiles; seeded, veins removed
1/2	c	Water
2	tb	Fish sauce
1		Lime; juice of
3	tb	Sugar
		Shredded carrot for garnish

INSTRUCTIONS

Combine garlic, chiles and water and liquify in a blender or food
processor. mix together with fish sauce, lime juice and sugar. Stir to
dissolve sugar. Add shredded carrot.
A typical dish to serve with the sauce is 'Char kroeung' (see Grilled
Cambodian Beef recipe in this collection), a milder version of sate'.  The
main heat is in the lime sauce rather than the dish.
Michael Bowers <bowers@elsie.ucdavis.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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