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Ingredientes
- 3/4 c. Soy sauce
- 2 Tbsp. Tamarind concentrate -or possibly-
- 1 Tbsp. Lime juice with
- 2 Tbsp. Barbados molasses (see note below)
- 1 Tbsp. Palm or possibly brown sugar (see note below)
- 1 Tbsp. Malt or possibly cider vinegar
- 1 x Warm chili, split open
- 1 1/2 whl nutmeg seeds
- 6 whl cloves
- 1 x Lemon rind, cut into a 1" square piece
- 1 slc (1-inch) fresh ginger root, thinly sliced
Direcciones
- By David Cohlmeyer, from "The Vegetarian Chef," (Woodbridge Press, Santa
- Combine all ingredients and heat slowly. Simmer for 10 min, then remove from heat, cover and leave at room temperature for 24 hrs. Strain and transfer liquid to a clean bottle. Store in the refrigerator; will keep up to 3 months.
- NOTE: Tamarind concentrate and palm sugar are available from Indian and some middle-east groceries. Barbados molasses is often found in natural food stores.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 245g | |
| Calories 240 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10797mg | 450% |
| Potassium 543mg | 16% |
| Total Carbs 47.37g | 13% |
| Dietary Fiber 2.6g | 9% |
| Sugars 33.28g | 22% |
| Protein 13.74g | 22% |
