| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Sauce |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Soy sauce |
| 2 |
tb |
Tamarind concentrate -or- |
| 1 |
tb |
Lime juice with |
| 2 |
tb |
Barbados molasses (see note below) |
| 1 |
tb |
Palm or brown sugar (see note below) |
| 1 |
tb |
Malt or cider vinegar |
| 1 |
|
Hot chili; split open |
| 1 1/2 |
|
Whole nutmeg seeds |
| 6 |
|
Whole cloves |
| 1 |
|
Lemon rind; cut into a 1" square piece |
| 1 |
sl |
(1-inch) fresh ginger root; thinly sliced |
INSTRUCTIONS
Date: 03 Jun 96 20:52:56 EDT
From: Christina Glaus <75334.3104@compuserve.com>
by David Cohlmeyer, from "The Vegetarian Chef," (Woodbridge Press, Santa
Barbara CA, 1985)
Combine all ingredients and heat slowly. Simmer for 10 minutes, then remove
from heat, cover and leave at room temperature for 24 hours. Strain and
transfer liquid to a clean bottle. Store in the refrigerator; will keep up
to 3 months.
NOTE: Tamarind concentrate and palm sugar are available from Indian and
some middle-east groceries. Barbados molasses is often found in natural
food stores.
FATFREE DIGEST V96 #154
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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