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Worcestershire sauce
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Sauces & Dressings |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| | Chopped onion | | 2
| | Cloves of garlic crushed | | 1
| | ?in thick slice of ginger | | 3
| tbsp | Yellow mustard seeds | | 1
| tsp | Peppercorns | | 1/2
| tsp | Red pepper flakes | | 1
| | 1 in. long cinamon stick | | 1
| tsp | Cloves whole | | 1/2
| tsp | Cardamon pods | | 2
| cup | Vinegar | | 1/2
| cup | Molassoes | | 1/2
| cup | Dark soy sauce | | 1/4
| cup | Tamarind pulp | | 3
| tbsp | Salt | | 1/2
| tsp | Curry powder | | 1
| | Crushed anchovy | | 1/2
| cup | Water |
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Procedures:
| 1 | Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinammon, the cloves and the cardamon on a large piece of chessecloth and tie in a little bag. | | 2 | In a large saucepan, combine the spice bag with the vinegar, the molassoes, the soy sauce and the tamarind. | | 3 | Bring to a boil, lower the heat and let simmer for 45 minutes. | | 4 | Mix together the salt, the curry powder, the anchovy and the water. | | 5 | Add to the liquid in the saucepan. | | 6 | Remove from heat. | | 7 | Pour the contents of the saucepan (including the spice bag) into a stainless or glass container. | | 8 | Cover tighly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. | | 9 | After the two weeks, remove the spice bag and bottle the sauce. | | 10 | Keep in the refrigerator and shake well before use. |
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