|3 tablespoons||Tamarind pulp|
|½ cup||Boiling water|
|1 tablespoon||Garlic crushed through a press|
|1 tablespoon||Ginger juice (use garlic press)|
|1 teaspoon||Finely minced and seeded hot chile such as Serrano or Thai types|
|¼ cup||Rice wine vinegar|
|2 tablespoons||Honey (or to taste)|
|1 tablespoon||Soy sauce|
Date: Thu, 16 May 1996 15:53:13 -0700 (PDT) From: "Tina D. Bell" <tdbell@...> Stir and mash the tamarind into the boiling water and allow to sit off heat for 10 minutes. Strain, pressing solids with a spoon to extract all juices.
Combine tamarind with remaining ingredients in a small saucepan and stir over moderate heat until honey dissolves. Cool.
NOTE: These delicious sounding glazes, with nary a bit of fat (I have not changed them at all), were of course originally designed to go with and flavor meat. If any of you use them, please write and let us know what you used them on, how you cooked it, and how it turned out.
FATFREE DIGEST V96 #136
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .
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