| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
|
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Tangarine juice |
| 1 |
ts |
Saffron |
| 3 |
tb |
Pink peppercorns |
| 1/2 |
ts |
Fish sauce |
| 2 |
ts |
Honey |
| 3/4 |
c |
Peanut oil |
| 1 |
|
Clove garlic — minced |
|
|
Salt and pepper — to taste |
INSTRUCTIONS
Soak the saffron and peppercorns in the tangarine juice and honey for 30
minutes. Place the peanut oil and garlic in a bowl and slowly add the
vinegar in a steady stream while whisking vigoriously to form a smooth
emulsification. Add the juice mixture slowly and continue whisking. Adjust
the flavor if neccesary. Keep chilled in your refrigerator in a glass
container that has a tight fitting lid. Shake well before serving. NOTE:
Fish sauce can be purchased in most supermarkets or if you live near or in
a major city with an Asian population, you'll find it cheaper in their
markets. Source: David Nelson Date Published: (c)1995
Recipe By : Game Chef
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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