Asian Five-spice Vinegar Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Rice vinegar,
1 tsp: Coriander seeds,
1 tsp: Whole cloves,
1 tsp: Broken star anise pieces,
1 tsp: Minced peeled fresh ginger,
1: Lemon,
1 tsp: Pink peppercorns,
5: Cilantro sprigs,
Directions:
1. Combine first 5 ingredients in a nonaluminum saucepan; simmer over low
heat 10 minutes. Remove from heat, and cool. Pour into a widemouthed jar;
cover and let stand for 2 weeks in a cool, dark place, gently shaking jar
occasionally.
2. Strain the vinegar mixture through a cheesecloth lined sieve into a
glass measure or medium bowl; discard solids. Cut 1 strip from rind of
lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a
decorative bottle; add pink peppercorns, lemon rind strips, and cilantro.
Seal with a cork or other airtight lid; store in a cool, dark place. Yield:
1 cup.
~(Edited by Pat Hanneman 10/01/98)-
Notes: Try this vinegar in Thai and Chinese stirfries or noodle dishes that
call for plain rice vinegar; or as a marinade for cucumbers. Recipe from
"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran,
authors of The Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman on Oct 01,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
heat 10 minutes. Remove from heat, and cool. Pour into a widemouthed jar;
cover and let stand for 2 weeks in a cool, dark place, gently shaking jar
occasionally.
2. Strain the vinegar mixture through a cheesecloth lined sieve into a
glass measure or medium bowl; discard solids. Cut 1 strip from rind of
lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a
decorative bottle; add pink peppercorns, lemon rind strips, and cilantro.
Seal with a cork or other airtight lid; store in a cool, dark place. Yield:
1 cup.
~(Edited by Pat Hanneman 10/01/98)-
Notes: Try this vinegar in Thai and Chinese stirfries or noodle dishes that
call for plain rice vinegar; or as a marinade for cucumbers. Recipe from
"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran,
authors of The Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp