Spicy Thai Vinaigrette Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 Stalks: lemon grass, chopped roughly
6: Kaffir lime leaves, optional
1 Head: of garlic, cut in half
1 tbsp: Red chili paste,
2 tbsp: Fish sauce,
1 cup: Lemon juice,
1 cup: Rice wine vinegar,
1/2 cup: Sugar,
1/2 tbsp: Cornstarch dissolved in 2 tablespoons water,
1 bunch: Cilantro, leaves only, chopped roughly
Directions:
Combine first 8 ingredients in a saucepan; bring to a boil, reduce
heat and simmer for 15 minutes. Strain. Return to saucepan. Blend in
cornstarch mixture, stirring until slightly thickened, 1 to 2 minutes.
Cool completely, then stir in cilantro.
Note: Rice wrappers, fish sauce, red chili paste, lemon grass and
kaffir lime leaves can be found in Asian markets.
S.F. Chronicle, 9/30/92.
Posted by Stephen Ceideburg
Source from luhu.jp
heat and simmer for 15 minutes. Strain. Return to saucepan. Blend in
cornstarch mixture, stirring until slightly thickened, 1 to 2 minutes.
Cool completely, then stir in cilantro.
Note: Rice wrappers, fish sauce, red chili paste, lemon grass and
kaffir lime leaves can be found in Asian markets.
S.F. Chronicle, 9/30/92.
Posted by Stephen Ceideburg
Source from luhu.jp