Yield: 1 Servings
|¼ cup||Minced onion (up to)|
|2 tablespoons||Minced garlic|
|2 tablespoons||Crushed Bird peppers or other extremely hot peppers|
|⅓ cup||Finely minced fresh tomato|
|1 teaspoon||(scant) salt|
Date: Thu, 7 Mar 1996 02:16:55 GMT From: rain@... (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, .