| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Chinese |
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ripe, pitted red plums |
| 2 |
lb |
Ripe, pitted peaches |
| 1 |
|
up to |
| 10 |
|
Chiles, one for very |
|
|
mild… suit yourself |
| 1 |
lb |
Sugar, or less if fruit is |
|
|
very sweet or if you |
|
|
like |
|
|
you sauce not too sweet. |
|
|
one can always add more |
|
|
at |
|
|
the end |
| 1 |
c |
Vinegar, use a fruity |
|
|
vinegar or white… |
| 4 |
T |
Dark soy sauce |
| 2 |
|
up to |
| 5 |
|
Cloves garlic, finely minced |
| 1 |
T |
or more finely minced |
|
|
ginger root |
INSTRUCTIONS
(1) Finely dice all fruit. You can peel them, if you like, by dipping
then in boiling water for a few seconds. Or, alternatively grate them
in the food processor. I like mine in small cubes. Put in a sauce pan.
(2) Finely chop the chiles (seed them if desired) and add to fruit.
(3) Add all the rest of the ingredients, bring to boil, lower the heat
and simmer for an hour (to 1.5 hours). Note that no water is added.
The fruit should be enough, but try not to lose the juice when
chopping them. (4) Taste and correct sweetness, or maybe some more soy
sauce, or more chiles. (I usually let it simmer for one hour, taste
it, add whatever needed and simmer some more.) (5) Put in jar(s).
Ripen in the fridge for a MONTH before eating. Keeps a long time in
the fridge, or you can process in a water bath and can it. (6) Eat
with Peking Duck, Chinese Dumplings... Gil Rivlis, Physics Department,
The Ohio State University gil@atlantic.mps.ohio-state.edu NeXTMail
Capable CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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