Text 23942, 64 rader
Skriven 2012-04-22 05:17:00 av DAVE DRUM (1:123/140)
Ärende: Chile 176
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nuoc Cham Vietnamese Chile Sauce (Dip)
 Categories: Oriental, Dips, Chilies, Citrus
      Yield: 3 Servings
 
      2    Dried red chilies
      2 cl Garlic
    1/2 ts Sugar
      2 tb Fish sauce
      1 tb Vinegar
      1 tb Lemon juice
 
  Mince chilies and garlic finely and place in a mortar.
  Mash with the heel of a cleaver or pestle. Add sugar and
  stir until it dissolves. Add fish sauce, vinegar and lemon
  juice, stirring between each addition. This makes enough
  for 2 to 4 people. I almost always double the recipe just
  to make sure there's enough. I've kept it for long periods
  of time but unless you freeze it, it's past it's prime
  after a few days.
  
  This is a basic chile sauce used for a dip for chicken or
  whatever. Variations of this are found in Cambodia,
  Thailand and other Southeast Asian countries. You can
  fiddle with it endlessly. This is a good starting point.
  The proportions shown here produce what I consider a
  mildly warm dip. I generally use two to six times as many
  chilies, depending on their strength and how hot I want
  it.
  
  Variations: use green serrano chilies instead of dried red
  ones, lime juice instead of the lemon juice or palm sugar
  instead of granulated. If you make it in a food processor,
  don't over process. It should have small chunks of each
  ingredient rather than being a homogeneous liquid.
  
  The taste is sour and hot, very puckery. It's great with
  poached or steamed chicken, duck or game hens. Much better
  with basically bland dishes rather than something like
  curry which has it's own blend of spices. Good with
  Chinese white-cut chicken or Steamed Ginger Chicken with
  Black Bean sauce. It's truly addictive and I often serve
  it with meals that are not Oriental in origin. Should be
  good with a firm- fleshed white fish or boiled shrimp or
  crab.
  
  Fish sauce is a liquid made with anchovies and salt. It's
  not really fishy tasting. Look for it in the oriental
  section of supermarkets or at markets catering to Asian
  clientele. Tiparos is a good brand made in the
  Philippines. I prefer Thai or Vietnamese fish sauce, but
  they'll probably be harder to find. Chinese fish sauce is
  NOT a substitute.
  
  Posted by Stephen Ceideburg Dec 8 1989.
  
  Uncle Dirty Dave's Archives
 
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