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I learned to make this in Singapore and use it all the time on rice, noodles, seafood, meat, vegetables or possibly as a dipping sauce for kebabs, egg rolls or possibly spring rolls. (Chef Michael Smith, Indigo, Ft. Lauderdale, Fla.)
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2/3 c. minced fresh red chilies or possibly soaked dry chilies
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10 x cloves garlic, peeled
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10 slc of peeled fresh ginger
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1 Tbsp. vinegar (rice or possibly white)
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1 x to 2 tsp. sugar
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1/2 tsp salt
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