* Exported from MasterCook *
China Moon Serrano-Lemongrass Vinegar
Recipe By :
Serving Size :
48 Preparation Time :0:00
Categories :
Condiment LowCal
(Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups unseasoned rice vinegar -- Japanese
1/2 cup quarter-size thin coins fresh ginger -- smashed
1 stalk fresh lemongrass -- fat stalk or 2 thinner
stalks, pounded, then cut cross-wise into finger lengths
6 serrano chiles -- green
and/or red, tipped and halved
Combine all the ingredients in a non-aluminum pot, then
bring to a simmer
over moderate heat. Remove the pot from the heat and let
stand until cool.
Store the mixture in an impeccably clean glass jar. If
you wish, you may
strain out the solids before storing, but do not press
down on them while
doing so. Another alternative is to leave only the chilis
in the jar for
color. The vinegar may cloud, but its flavor will not be
affected.
Makes about 3 cups (48 one-tablespoon servings)
AuthorNote: A dressed-up rice vinegar lively with the
tastes of serrano
chili and lemongrass. Shop for Marukan rice vinegar with
the green label
(unseasoned), which is easily found, or the harder to
find but equally
good Mitsukan.
Those who avoid chili can simply omit here.
Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"3
cups"
- - - - - -
- - - - - - - - - - - - -
Per Serving (excluding unknown items): 4 Calories; trace
Fat (2.4%
calories from fat); trace Protein; 1g Carbohydrate; trace
Dietary Fiber;
0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0
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