"kilikini" > wrote in
:

> Hahabogus wrote:
> > makes about 3/4 of a cup
> >
> > 1 teaspoon chopped garlic
> > 2-3 thai bird chiles or 1 serrano chili, choped
> > 3 tbsp sugar
> > 3 tbsp minced fresh ginger
> > 1/4 cup fish sauce
> > 2 tbsp fresh lime juice
> > 3 tbsp water
> >
> > put garlic,chilies.sugar and ginger in a mortar and pound into a
> > paste. Transfer to a small bowl and add fish sauce,lime juice and
> > water. Stir well to combine. Set aside for 15 minutes before
> > serving.
> >
> > Keeps several weeks in the fridge. But you lose the sharpness of
> > the ginger after overnight.
> >
> > Good on seafood and grill chicken.
> >
> > "Pleasures of the Vietnamese Table" Mai Pham
>
> WHERE DID YOU FIND THIS?!?!?! This is just about the exact recipe
> I've been looking for for a dipping sauce for shrimp wantons, egg
> rolls, spring rolls, whatever! Oh, you are my HERO! yay!
>
> If anyone else has something similar, but a different variation of
> this, bring it on! Thanks, Mr. B.
>
> kili
>
>
>

I said the book and author at the bootom...The bit about a table.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban