1/4 cup tomato sauce
3 tbsp lime juice
2 tbsp light brown sugar
1/4 tsp chinese chili sauce
1 garlic clove,minced
2 tsp fresh mint leaves,coarsely chopped
1 tsp lime peel,grated or minced
1 tbsp cornstarch mixed with
1 tbsp cold water
Directions
From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang,
1990).
In a small saucepan, combine tomato sauce, lime juice, brown sugar,
chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce
heat to a simmer and cook for 2 minutes. Return sauce to a low boil
and stir in enough of the cornstarch mixture to lightly thicken
sauce. Strain sauce through a sieve placed over a small serving bowl.
Let sauce cool at leat 10 minutes; sauce is best at room temperature.
Serve with chilled shrimp.
Nutritional analysis per serving: 33.1 calories; trace grams total
fat; (0 grams saturated fat); 0.1 grams protein; 3.7 grams
carbohydrates; 0 milligrams cholesterol; 98.1 milligrams sodium.
Servings: 4 servings
Piquant Thai Dipping Sauce Recipe brought to you by Recipe Ideas
Categories: Appetizer; Asian; Dip; Sauce; Thai
The History of Recipes
Historians have tracked the existance of recipes back into history, certainly as far back into history as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these old records were just very simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe found, according to experts is a series of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As our culinary historical trip moves on a few more years there are a couple of recipe books dating from the 1300s : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that appears on menues today, but instead recipes for the types of food on the tables of the rich people of the period. Over the following few hundred years, the wealthy families of Wesstern Europe competed to serve the most exotic banquets, and as a result chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. The introduction of television brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Piquant Thai Dipping Sauce recipe.
