| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Eastwest |
12 |
servings |
INGREDIENTS
| 2 |
c |
Rice wine vinegar |
| 1 |
tb |
Salt |
| 1/2 |
c |
Sugar |
| 1 |
sm |
Red beet; peeled, halved |
| 2 |
|
Bay leaves |
| 1/2 |
tb |
White peppercorns |
| 2 |
|
Thai bird chiles |
| 2 |
c |
Ginger slices – (1/8" thick); peeled |
INSTRUCTIONS
Combine everything but ginger in a saucepan and bring to a boil. Add ginger
and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand
until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep
for 1 month. This recipe yields 12 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A02)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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