Yield: 1 /4 cup
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
2 smalls | Fresh Chilies, seeded and finely sliced |
3 tablespoons | Soy Sauce |
\N \N | Juice of 2 Limes |
2 tablespoons | Rice Vinegar |
4 tablespoons | To 5 tb Sugar |
3 tablespoons | Nam Pla (Fish Sauce) |
Put all ingredients into a saucepan. Mix well, then bring to a boil over high heat. Cook until mixture is reduced by half. Remove from heat. Cover and store in the refrigerator until ready to use.
SOURCE: Flower and Garden Magazine Feb/Mar 92 Submitted By LAWRENCE KELLIE On 11-11-94