Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Minced garlic |
| 1 tablespoon | Minced shallot |
| 1 tablespoon | Minced fresh ginger |
| 1 tablespoon | Olive oil |
| 3 tablespoons | Sugar |
| 2 tablespoons | Asian fish sauce |
| ½ cup | Water |
| 2 tablespoons | Tamarind concentrate |
| 2 tablespoons | Lime juice |
In a small skillet over medium heat, saute the garlic, shallots and ginger in olive oil until tender but not brown. Stir the sugar, fish sauce, water, tamarind concentrate and the lime juice together until well combined. Add to the garlic mixture and reduce over high heat by one-third or until slightly thickened. Remove from the heat and let cool. Store covered in the refrigerator for up to 2 weeks. Use to glaze poultry and rabbit for grilling or broiling. This recipe yields about ½ cup of glaze.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9733 broadcast 10-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-12-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.