This is a great dipping sauce that I find myself using on just about everything when I make it, although it is tradionally served with seafood. This is really a taste as you go sauce so adjust the quantities according to your taste, but I will give the foundation in small quantities. I will be making another batch tomorrow as some of my Thai birds eye peppers have finally started to ripen to red and will update with pics.
1/2 cup fresh squeezed lime juice
1/4 cup fish sauce
6 -7 Garlic cloves (about a 1/8 cup)
5-6 Thai birds eye chilis
About a 3 or 4 tbs cilantro stems and root (if you can find cilantro with the root attached) add a few leaves too, but its the flavor from the stem and root you are looking for.
1 tbs brown sugar or palm sugar (more may be necessary)
1 Green onion, white and green parts. Or about a tbs of chopped scallions.
1 tsp good quality oyster sauce
Add everything to a blender and pulse several times, transfer to a bowl, cover and let sit at room temperature for at least an hour or two.... readjust to your liking.
If the sauce is too thick add filtered water
Too thin add a touch more oyster sauce.
Enjoy!
1/2 cup fresh squeezed lime juice
1/4 cup fish sauce
6 -7 Garlic cloves (about a 1/8 cup)
5-6 Thai birds eye chilis
About a 3 or 4 tbs cilantro stems and root (if you can find cilantro with the root attached) add a few leaves too, but its the flavor from the stem and root you are looking for.
1 tbs brown sugar or palm sugar (more may be necessary)
1 Green onion, white and green parts. Or about a tbs of chopped scallions.
1 tsp good quality oyster sauce
Add everything to a blender and pulse several times, transfer to a bowl, cover and let sit at room temperature for at least an hour or two.... readjust to your liking.
If the sauce is too thick add filtered water
Too thin add a touch more oyster sauce.
Enjoy!
