This is a base recipe. I don’t typically measure any ingredients when making this dip. Any ingredient in this recipe can be adjusted to your taste. It’s a little funky, but you get saltiness from the fish sauces, a little bitter smokiness from the toasted rice powder, heat from the chilies, and sweetness from sugar. Add the tartness from the fruit, and you’ve literally hit every tastebud.
Негізгі бет Jeow Jum Nampa Wan - Sweetened Fish Sauce Dips for Fruit
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