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Recipe by: serÇan
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See below ingredients and instructions of the recipe
1/2 c rice wine vinegar
1/4 c white wine vinegar
1/2 c light corn syrup
2 1/2 TB fish sauce (Nuoe Mam)
6 md garlic cloves -- peeled
2 serrano or jalapeno chilis
: seeded and chopped
2 TB sugar
1 c fresh basil leaves lightly
: packed -- chopped
In a non-aluminum saucepan, combine the vinegars, corn syrup, fish
sauce along with four tablespoons of water. Bring to a boil and stir.
Remove from heat and let mixture cool to room temperature. In a food
processor, combine the garlic, chilis and sugar and quickly puree.
Add the cooled syrup and process in one or two bursts just to
combine. Add basil and briefly process until basil is minced. Store
in a covered container in the refrigerator for up to one week.
Yield: 3 cups
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW#CR9658
Date: Mon, 30 Sep 1996 05:07:22
~0400 (
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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