| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Curries, Thai, Sauces, Pastes, Dips | 1 | Recipe |
INGREDIENTS
| 1 | c | Palm sugar |
| 3/4 | c | White vinegar |
| 1/2 | c | Water |
| 1/4 | ts | Salt |
| 2 | Serrano chilies, stemmed & finely chopped | |
| 3 | tb | Roasted peanuts, ground |
| 3 | Cilantro sprigs, chopped |
INSTRUCTIONS
Mix the first five ingredients in a pot & bring them to a slow boil over moderate heat. Cook, uncovered, until the mixture thickens slightly, about 15 minutes. When ready to serve, pour the mixture into a small serving bowl & garnish with peanuts & cilantro. This dip is intended to be served with deep-fried tofu. If keeping in the refirgerator, keep without the garnish. In a sealed jar it will keep for 2 months. William Crawford & Kamolmal Pootaraska, "Thai Home-Cooking" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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