Source: Thai Home-Cooking – recipe by William Crawford & Kamolmal Pootaraska
1 cup palm sugar
3/4 cup white vinegar
1/2 cup water
1/4 teaspoon salt
2 serrano chiles, finely chopped
3 tablespoons roasted peanuts, ground
3 cilantro sprigs, chopped
Mix the first five ingredients in a pot and bring them to a slow boil over moderate heat. Cook, uncovered, until the mixture thickens slightly, about 15 minutes.
When ready to serve, pour the mixture into a small serving bowl. Garnish with peanuts and cilantro.
This dip is intended to be served with deep-fried tofu. If keeping in the refrigerator, keep without the garnish. In a sealed jar it will keep for 2 months.
Per Serving (excluding unknown items): 25 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 11g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 538mg Sodium
Exchanges: 1/2 Other Carbohydrates