Update my dinner status, I'm making this tonight.
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Servings: 5 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a medium-sized bowl, combine all ingredients and mix well. Makes about 2-1/2 cups. Will keep, covered and refrigerated, 1 to 2 days. CHILE PEPPER - Use your favorite minced red or green chile pepper or substitute 2 teaspoons of red pepper flakes. Fermented FISH SAUCE - Nuoc mam (Vietnam), nam pla (Thailand), nam pa (Laos). Chris Schlesinger and John Willoughby (1993). Salsa, Sambals, Chutneys & Chowchows: Intensely Flavored "Little Dishes" from Around the World. NY: Hearst Books. Page 69 (photo) our review - 23 My 96 Tried, adopted. C H A N G E S - Add lime. Use less spearmint (our gardens). DONT make it too far ahead. It gets soggy! It wont keep well for several days! Dinner Plate ~ Asian Wheat Noodle with Par-Cooked Napa Cabbage Thai Curry Shrimp Sweet Carrot-Cucumber Sambal NOTES : from book - Throughout SE Asia, cooks have created a whole range of side dishes and condiments known collectively as sambals. This version combines cucumber, carrots, fresh aromatic herbs and fermented fish sauce with chile peppers. Accompany tuna or sword or use as topping for steamed rice. Recipe by: Southeast Asian Posted to EAT-LF Digest by PatHanneman on Apr 08, 1999, converted by MM_Buster v2.0l.
