| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Rice wine vinegar |
| 1/4 |
c |
White wine vinegar |
| 1/2 |
c |
Light corn syrup |
| 2 1/2 |
tb |
Fish sauce (Nuoe Mam) |
| 6 |
md |
Garlic cloves; peeled |
| 2 |
|
Serrano or jalapeno chilis; seeded and chopped |
| 2 |
tb |
Sugar |
| 1 |
c |
Fresh basil leaves lightly packed; chopped |
INSTRUCTIONS
In a non-aluminum saucepan, combine the vinegars, corn syrup, fish sauce
along with four tablespoons of water. Bring to a boil and stir. Remove from
heat and let mixture cool to room temperature. In a food processor, combine
the garlic, chilis and sugar and quickly puree. Add the cooled syrup and
process in one or two bursts just to combine. Add basil and briefly process
until basil is minced. Store in a covered container in the refrigerator for
up to one week.
Yield: 3 cups
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW#CR9658
Posted to MC-Recipe Digest V1 #230
Date: Mon, 30 Sep 1996 05:07:22 -0400 (EDT)
From: Bill Spalding <billspa@icanect.net>
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