Cooking with Beyond and Impossible Meat by Ramin Ganeshram

Author:Ramin Ganeshram [Ganeshram, Ramin]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2021-02-27T00:00:00+00:00

1 tsp safflower oil

1 small shallot, minced

1 clove garlic, minced

1 small chili pepper, stemmed, seeded and minced

1¼ cups (300 ml) water

5 tbsp (75 ml) tamarind concentrate (available in Asian and Middle Eastern grocery stores)

½ cup (110 g) brown sugar

Heat the safflower oil in a small saucepan over medium heat, add the shallot, garlic and pepper and fry for 1 minute.

Add the water and bring it to a boil, then add the tamarind concentrate and brown sugar. Mix very well and reduce heat to a simmer. Simmer until reduced by half, or until it is a syrup thick enough to coat the back of a spoon, about 8 minutes. Cool completely and serve as a dipping sauce.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.