| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Malay |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Red Chiles |
| 5 1/2 |
oz |
Garlic peeled and chopped |
| 5 1/2 |
oz |
Young tender ginger peeled and chopped |
| 2 |
|
Stalks lemon Grass; (thinly sliced) |
| 1/4 |
c |
Vinegar |
| 1 |
c |
Sugar |
|
|
Salt to taste ??? |
| 1 |
tb |
Lime Zest ; shredded |
INSTRUCTIONS
One of my Chile eating contest prizes was a book Makan - Lah , The true
taste of Malaysia by Carol Selva Rajah , Harper and Collins publishers
ISBN0 7322 5762X.. So it looks like the familly will be eating more Seafood
than they like over the next couple of months.. Lots of Tofu recipes Doug
!!!!, I'll start cooking this week and post any good ones..
Stem chiles, Blend Chiles, Garlic, Ginger and Lemon Grass slowly in food
processor or a Mortar and Pestle. ( I use "Maranita" My little Pig shaped
Mocajette Jose Cisneros found me in Muskegon.Michagan .Thanks Jose..
Drizzle in the Vinegar while processing.. Bring Mixture to Boil, reduce
heat and simmer for 3 minutes. Add sugar, stir till disolved.. Add salt and
Lime Zest, remove, cool and bottle in sterilised jars..
O.k I got this far and its not bad ..I used 1 tablespoon of salt and found
it to be just a bit too much, but it will probably keep fairly well..
Suggests refrigeration in the book..
Also an addendum to this recipe is to Heat 1 tablespoon of Oil and saute 1
teaspoon of dry roasted and crumbed shrimp paste for 1 minute, add this to
mix before removing from heat and cool in sterilised jars.. Don't think the
family would have appreciated this, and I didn't have the paste on hand..
Posted to CHILE-HEADS DIGEST by Luke Speer <lukasz@midcoast.com.au> on Jul
13, 1999, converted by MM_Buster v2.0l.
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