Combine all the ingredients in a stainless steel pot. Boil slowly until the mixture is reduced by half. Cool & let it thicken until it is the consistency of unwhipped heavy cream. Use immediately or store in the refrigerator for up to 2 months. Serve at room temperature. Serve as a dip for any fried food that may not be particularly sweet in itself. To make a smooth sauce, blend the ingredients in a blender before cooking. William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Recipe (484g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 17mg||1 %|
|Potassium 50mg||1 %|
|Total Carbohydrate 302.1g||89 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 301.2g|
|Protein 0.3g||0 %|
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Calories per serving: 1191
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