| 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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