| 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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