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| 3/4 Tasse | soy sauce |
| 2 Esslöffel | Tamarind concentrate -or |
| 1 Esslöffel | Lime juice with |
| 2 Esslöffel | Barbados molasses (see note below) |
| 1 Esslöffel | Palm or brown sugar (see note below) |
| 1 Esslöffel | Malt or cider vinegar |
| 1 | Hot chili; split open |
| 1 1/2 | Whole nutmeg seeds |
| 6 | cloves whole |
| 1 | Lemon rind; cut into a 1" square piece |
| 1 Scheibe | (1-inch) fresh ginger root; thinly sliced |
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by David Cohlmeyer, from "The Vegetarian Chef, " (Woodbridge Press, Santa Barbara Ca, 1985)
Combine all ingredients and heat slowly. Simmer for 10 minutes, then remove from heat, cover and leave at room temperature for 24 hours. Strain and transfer liquid to a clean bottle. Store in the refrigerator; will keep up to 3 months.
some middle-east groceries. Barbados molasses is often found in natural food stores.
Fatfree Digest V96 #154
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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