1 c Palm sugar
3/4 c White vinegar
1/2 c Water
1/4 ts Salt
2 ea Serrano chilies, stemmed &
-- finely chopped
3 tb Roasted peanuts, ground
3 ea 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"
