| 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>
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”