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  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Caramel Sauce

  3. Categories: Vietnamese, Condiment, Ceideburg 2

  4. Yield: 1 servings

  5. 1/3 c Sugar

  6. 1/4 c Nuoc mam

  7. -sauce)

  8. 4 Shallots, thinly sliced

  9. Freshly ground pepper

  10. Thought your reference to cooking sugar syrup to "caramelize" it was

  11. interesting. It reminded me of a sauce that's used in Vietnamese

  12. cuisine. It's used in a variety of recipes and turns out to be the

  13. "secret" ingredient that gives barbecued Vietnamese stuff that unique

  14. taste when used as a marinade for strips of beef, chicken or pork. I

  15. use it in Satay recipes. The result is a subtle, delicious taste.

  16. It also gives a nice glazed finish to stuff. Its use shouldn't be

  17. limited to Asian cuisine. In fact, I suspect that this is originally

  18. a French influence...

  19. "...the only rule to remember is to turn off the smoke alarm and open

  20. all the windows, as the sauce will smoke heavily, with a pungent

  21. smell."

  22. I didn't find this to be much of a problem. S.C..

  23. Cook the

  24. sugar in a small heavy saucepan over low heat, swirling the pan

  25. constantly, until brown. It will smoke slightly. Immediately remove

  26. the pan from the heat and stir the fish sauce into the caramel, being

  27. careful to guard against splattering (the mixture will bubble

  28. vigorously).

  29. Return the mixture to low heat and gently boil, swirling the pan

  30. occasionally, until the sugar is completely dissolved, about 3

  31. minutes. Add the shallots and ground pepper to taste; stir to

  32. combine. Use in recipes where required.

  33. Or, as I noted, as a

  34. marinade for BBQ stuff. S.C..

  35. NOTE: Cool this sauce thoroughly before using. If cold food is

  36. added to a caramel sauce that is hot, the sugar will harden instantly

  37. and you'll end up with a dish full of candy chips.

  38. Yield: 1/3 cup.

  39. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori &

  40. Chang. 1989.

  41. You can multiply the recipe and keep it on hand for when needed. It

  42. stores well.

  43. Posted by Stephen Ceideburg; December 20 1990.

  44. MMMMM


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