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
It is quite feasible to follow the history of recipes back into ancient history, at least as far back into history as the Egyptians, and maybe even further. However, mostly, these old cook books were just very basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius created some documents describing recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into starters, entrees and afters, a very modern way of dining. Additionally, he recounts how the Roman cooks made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like thyme, rue and dill. Later on in the 1400s, the Crusaders brought back many new foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in manuscripts on cooking, many of which are now in private cookery archives. By the time we get to the 20th century, cooking books were increasing in popularity as a result of increased literacy, leisure time and disposable income. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Piquant Thai Dipping Sauce recipe.
