| 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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