Tamarind glaze

1 servings

Ingredients

QuantityIngredient
2teaspoonsMinced garlic
1tablespoonMinced shallot
1tablespoonMinced fresh ginger
1tablespoonOlive oil
3tablespoonsSugar
2tablespoonsAsian fish sauce
½cupWater
2tablespoonsTamarind concentrate
2tablespoonsLime juice

Directions

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.