Origami Sauce

Origami Sauce

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Credit: Chris Yeo, Chef/Owner, Straits, San Francisco
The National Culinary Review, April 2010

Ingredients

3 liters Shao Win cooking wine
24 oz. Three Crabs fish sauce
24 oz. water
2 cups granulated sugar

Instructions

Method: Combine cooking wine, fish sauce, water and sugar; blend thoroughly.

Yield

1 serving

Tags

Sauce/Dressing/Rub, The National Culinary Review

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Association of Nutrition & Foodservice Professionals