Title: Nuoc Cham
 Categories: Sauces
      Yield: 1 servings
 
      2    Garlic cloves, minced
      1    Small shallot, minced
      1    Chili, fresh seeded minced
      2 tb Sugar
    1/4 c  Fish sauce
    1/4 c  Fresh lime juice
      3 tb Vinegar
      3 tb Water
      1    Carrot, finely shredded
 
  This was developed for people who did not like the taste of fish Sauce.
  Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to
  a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is
  completely dissolved, stir in carrot.  Or you can combine all ingredients
  in jar with tight-fitting lid and shake until blended.
 
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Garry Howard - Cambridge, MA
From the Chile-Heads Recipe Collection
-+-
Szechwan sauce
2 T hot chili oil
1 t minced ginger
1 t minced garlic
4 T rice vinegar
3 T sugar (you might want to cut this down a little)
1 T soy
1 T rice wine or dry sherry
2 T catsup (optional)
2 T cornstarch
2 T water
Cook the ginger and garlic briefly in the oil. Add the vinegar,
sugar, soy, rice wine, and catsup. Bring to a boil. Make a paste
of the cornstarch and water. Stir it into the boiling mixture.
When it thickens, taste for seasoning and serve (I would add
more soy).
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ENJOY!!!
Something's cooking in Uncle Dirty Dave's Kitchen!!!
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