Mashed Aubergines (Nam Prik Makhua Yao)
INGREDIENTS:
Stephen Ceideburg 2 ts Salt
1 c Sugar 3/4 c Vinegar
Stephen Ceideburg 2 ts Salt
1 c Sugar 3/4 c Vinegar
This is an all-purpose sauce that is used as a base for other sauces. It will keep for about 6 months in a covered jar in the refrigerator. From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books, 1989).
Combine sugar, salt and vinegar small saucepan. Heat over medium heat until sugar and salt are dissolved, stirring occa-
sionally.
Makes 1 1/2 cups.
PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber.
Combine sugar, salt and vinegar small saucepan. Heat over medium heat until sugar and salt are dissolved, stirring occa-
sionally.
Makes 1 1/2 cups.
PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber.