| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Sauce | 1 | Servings | |
INGREDIENTS
| 3 | tb | Oil |
| 1/4 | c | Minced onion (up to) |
| 2 | tb | Minced garlic |
| 2 | tb | Crushed Bird peppers or other extremely hot peppers |
| 1/3 | c | Finely minced fresh tomato |
| 1 | ts | (scant) salt |
| 2 | ts | Sugar |
| 2 | ts | Molasses |
INSTRUCTIONS
Date: Thu, 7 Mar 1996 02:16:55 GMT From: rain@hothouse.iglou.com (Rain) Here are a couple of hot, tasty Southeast Asian sauces. The recipes are my slight modifications from the ones in SUNDAYS AT MOOSEWOOD RESTAURANT, a wonderful cookbook I highly recommend. In a small frying pan or a wok, heat the oil and stirfry the onions and garlic. After a minute or so, add the hot pepper flakes. Reduce heat and stir constantly so peppers don't burn. As soon as the flakes darken a little, add rest of ingredients, and cook and stir until most of the moisture evaporates and, as they say, "the oil returns"--about 15-20 minutes. The final product should be so well cooked you can't really detect the tomatoes. Recipe can be doubled or tripled. Keeps refrigerated for months. CHILE-HEADS DIGEST V2 #262 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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