| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chiles, Chinese, Sauces | 1 | Pt |
INGREDIENTS
| 1/2 | c | Sherry |
| 1/2 | c | Soy sauce |
| 1/2 | ts | Powdered ginger |
| 1/2 | ts | Sugar |
| 6 | Piri-piri chopped, | |
| Seeds and all | ||
| 2 | cl | Garlic |
| Sesame oil |
INSTRUCTIONS
Put the chopped chiles in oil and fry til brown, add chopped garlic and fry it a while. Then add everything else, bring to boil, lower heat and simmer for a few minutes. Strain, cool and store. I felt like a chemist making the stuff. I put it on a back burner under the vent and stood back while stirring it. I didn't know what to expect. I tasted the sauce by just dipping a spoon into it and letting the sauce drain off the spoon and then gently taking a little taste by placing the spoon on the tip of my tongue. At first nothing, then after about 15 seconds or so it kicks in. Actually tasted pretty good. Walt MM Lillian Kepp Posted to MM-Recipes Digest V3 #258 Date: Fri, 20 Sep 1996 10:14:46 -0400 From: Walt Gray <waltgray@mnsinc.com>
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