Place soy sauce, fish sauce, oil, brown sugar, chilies, garlic,
ginger, basil, mint and cilantro in food processor and
process until it forms a thick puree.
Yield: 1-1/2 cups
SUGGESTED USE: Rub this terrific Pacific paste all over
boneless chicken breasts (1 hour) or shrimp (1 hour) or on
the outside of pork tenderloin (1 hour)
You might even
want to serve the cooked food with a drizzle of Sweet Spicy
Dipping Sauce (page 185).
