vegetarian fish sauce

[Guest guest]

there is a recipe for it in the files under Asian recipes. I use it when

making Thai dishes, i will repost it here:

 

Vegetarian " Fish " Sauce 1 1/2 cup shredded dried seaweed 4 cups water 3

very large cloves garlic, smashed but not peeled 1 1/2 tbsp. black

peppercorns 1/2 cup dark Chinese soy sauce Extra boiling water as needed

Place the seaweed in a pot and add 4 cups of water. Bring to a boil,

then turn down the heat to keep it bubbling along. Cook for 20 mintes.

Add the rest of the ingredients and enough water to make about 6 cups

total in the pot. Bring back to a boil, then boil fairly high for at

least 1/2 hour. At that point, begin to taste (just a little,

though--it's strong). When the stock is reduced by about half, it will

be almost too salty, that will mean it is ready. Strain through fine

mesh or a coffee filter, then allow to cool.

 

On 4/3/2010 8:10 AM, robin koloms wrote:

>

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> Is it a challenge to Thai Food without fish sauce?