Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 2 ts Salt
1 c Sugar 3/4 c Vinegar

This is an all-purpose sauce that is used as a base for other sauces.
It will keep for about 6 months in a covered jar in the refrigerator.
From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic
Books, 1989).

Combine sugar, salt and vinegar small saucepan. Heat over medium heat
until sugar and salt are dissolved, stirring occa- sionally.

Makes 1 1/2 cups.

PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg
cholesterol, 178 mg sodium, 0 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

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