Yield: 1 recipe
|1 cup||Palm sugar|
|¾ cup||White vinegar|
|2 eaches||Serrano chilies, stemmed & finely chopped|
|3 tablespoons||Roasted peanuts, ground|
|3 eaches||Cilantro sprigs, chopped|
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" From: Mark Satterly Date: 09-17-94