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From: thanisa@df.lth.se (Emma Fernlund)
Newsgroups: rec.food.recipes
Subject: Thai Dipping Sauce
Followup-To: rec.food.recipes
Date: 9 Sep 1998 05:51:52 -0600
Organization: Lund Institute of Technology, Sweden
Reply-To: thanisa@df.lth.se (Emma Fernlund)
NNTP-Posting-Host: shell.rt66.com

Piquant Thai Dipping Sauce

 1/4  cup           Tomato sauce
3      tablespoons   Lime juice
2      tablespoons   Light brown sugar
 1/4  teaspoon      Chinese chili sauce
1                    Garlic clove -- minced
2      teaspoons     Fresh mint leaves -- coarsely chopped
1      teaspoon      Lime peel -- grated or minced
1      tablespoon    Cornstarch mixed with
1      tablespoon    Cold water

In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili
sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a
simmer and cook for 2 minutes. Return sauce to a low boil and stir in
enough of the cornstarch mixture to lightly thicken sauce. Strain 
sauce through a sieve placed over a small serving bowl.
Let sauce cool at least 10 minutes; sauce is best at room temperature.

	From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang,
1990).


Take a look at my recipepage at
http://www.df.lth.se/~thanisa/recept


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