Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Good quality soy sauce; (4 tbsp) |
| 4 tablespoons | Fish sauce; (2 tsp.) |
| 3 tablespoons | Lime juice |
| 2 teaspoons | Sugar |
| 1 teaspoon | Fresh ginger; minced |
| 3 \N | Thai or serrano chiles; minced |
| 2 tablespoons | Green onion; minced |
| 1 tablespoon | Cilantro; chopped |
The following are a couple of Thai recipes that I have taken from a book, "Totally Chile Pepper Cookbook" by Helene Siegel and Karen Gillingham from Celestial Arts (standard disclaimer), and have really enjoyed. So I thought that I would pass them on. I am sure that they are not on the same par as the Colonel's, but you have to start somewhere.
I have used this on chicken, steak, tuna and shrimp with equally fantastic results. The measurements in ()'s are my modifications to the origin. I found that that amount of fish sauce was overpowering.
Additionally, I add about 4 cloves of garlic, minced.
Add all ingredients to a blender or a food processor with a metal blade.
Pulse the ingredients together to mix well. Marinate the food of your choice for at least an hour. Then throw that stuff on the grill! A variation on the above recipe is one that I used when I found out that I was all out of soy sauce and lime juice. For the soy sauce, I substituted teriyaki (sp) sauce and for the lime juice I used an equal amount of Apple-Cider vinegar with habaneros soaking in it. It was very good with grilled chicken.
Posted to CHILE-HEADS DIGEST by "Goslowsky, George" <gjgoslow@...> on Mar 18, 1999, converted by MM_Buster v2.0l.