Curry & Kimchi by Unmi Abkin

Author:Unmi Abkin
Language: eng
Format: epub
Tags: fusion cooking;asian cookbook;asian cooking;asian recipes;coco;coco and the cellar bar;cellar bar;asian salads;peanut sauce;instant pot tacos;hoisin recipe;homemade ramen;rice bowl;bibimbap recipe;korean cooking;korean recipes;vegetarian recipes;green thai curry recipe;salmon teriyaki;pad thai;soy-cured eggs;japanese recipes;mexican recipes;pickled ginger;how to make chile oil;how to make ginger oil;asian instant pot recipes;easy asian recipes;Alice Waters
Publisher: Storey Publishing
Published: 2019-09-05T15:58:49+00:00

1.Combine in a small bowl: 1 shallot, finely chopped

1 tablespoon lime juice

Pinch of kosher salt

2.Allow the shallots to macerate for 20 minutes. Meanwhile, stir to combine in a medium bowl: 1⁄4 cup finely chopped cilantro

1 small clove garlic, pounded

1⁄4 cup olive oil

1⁄4 teaspoon kosher salt

3.Strain the shallots, reserving the lime juice. Add the shallots to the cilantro mixture, along with 1 teaspoon of the reserved lime juice. Stir well to combine.

Storage: The salsa will keep in the refrigerator for up to 1 day.

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