INGREDIENTS

INSTRUCTIONS

The following are a couple of Thai recipes that I have taken from a book,
"Totally Chile Pepper Cookbook" by Helene Siegel and Karen Gillingham from
Celestial Arts (standard disclaimer), and have really enjoyed. So I thought
that I would pass them on. I am sure that they are not on the same par as
the Colonel's, but you have to start somewhere.
I have used this on chicken, steak, tuna and shrimp with equally fantastic
results. The measurements in ()'s are my modifications to the origin. I
found that that amount of fish sauce was overpowering.
Additionally, I add about 4 cloves of garlic, minced.
Add all ingredients to a blender or a food processor with a metal blade.
Pulse the ingredients together to mix well. Marinate the food of your
choice for at least an hour. Then throw that stuff on the grill!
A variation on the above recipe is one that I used when I found out that I
was all out of soy sauce and lime juice. For the soy sauce, I substituted
teriyaki (sp) sauce and for the lime juice I used an equal amount of
Apple-Cider vinegar with habaneros soaking in it. It was very good with
grilled chicken.
Posted to CHILE-HEADS DIGEST by "Goslowsky, George" <gjgoslow@ingr.com> on
Mar 18, 1999, converted by MM_Buster v2.0l.

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