|
| |
|
| What You Need: |
|
|
|
4 tablespoons sugar
¼ cup light soy sauce
1 cup Chicken Stock or use canned
2 tablespoons nuoc mam (fish sauce)
2 tablespoons cornstarch, dissolved in ¼ cup water
1 clove garlic, peeled and crushed
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Put the sugar, soy sauce, Chicken Stock, and fish sauce into a small saucepan and bring to a simmer.
|
2. Cook for a few minutes and remove from the heat. Stir in the cornstarch-water mixture, using a wire whisk.
|
3. Stir until smooth and add the garlic. Return to heat and cook for a few more minutes, stirring all the while.
|
4. Cool and serve as a dip for the Lumpi.
|
|
|
|
|
|
|
|
|
