Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!nuq-peer.news.verio.net!news.verio.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Liz" Newsgroups: rec.food.recipes Subject: Nuoc Mam Gung Followup-To: rec.food.cooking Date: 18 Oct 1999 03:41:39 -0600 Organization: hermes.cam.ac.uk Lines: 26 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <008501bf1817$3cb9fec0$32d76f83@lucycav.cam.ac.uk> Reply-To: "Liz" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36610 I enclose a recipe for Nuoc Mam Gung, a Thai sauce which can be used for dipping or as a kind of salad dressing (in small amounts; it's HOT!). At home we often have it with prawns grilled with garlic and chilis and a salad made from lettuce, finely sliced onion and coriander (cilantro in the States?). Nuoc Mam Gung 5cm piece ginger, peeled 2 Tbsp caster sugar 2 birds eye chilis 2 cloves of garlic 1/2 a lime, peeled and sectioned 2 tbsp Nam Pla (fish sauce, available from oriental supermarkets) Put the lot in a food processor and whizz until liquid. Taste, and add more lime/Nam Pla if you think it needs it. Thanks, Liz Ling -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.