INGREDIENTS

INSTRUCTIONS

From:    Judith Pirie <judith@ALOHA.NET>
Date:    Fri, 28 Jun 1996 12:13:59 -1000
Submitted by:  Maren <Maren@Jach.Hawaii.edu>
Organization:  UK/Canada/Netherlands Joint Astronomy Centre, Hilo, HI
Procedure: Take about same amounts of shoyu and sugar, put in pot on stove.
Slice ginger root (thin), maybe about 1/3 as much as the other 2, and put
in while heating up (saves time), stir lots an' lots while heating,
otherwise will burn, put optional papaya in (no matter if ripe, is ok; if
you buy cheap meat the papaya may not be optional, papaya contains the
stuff that meat tenderizer is made from) when boils and sugar is dissolved
turn off, let cool down some and put in beef. Let beef soak over night (or
how long you want). You can barbeque this or bake or panfry. Can also make
with chicken and I have sometimes only left it to soak for about 1/2 hour.
Note: You make Teri-Chicken the same way using chicken pieces, thighs are
best.
EAT-L Digest 27 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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