Asian Five-Spice Vinegar
Source of Recipe
"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran
List of Ingredients
1 c Rice vinegar
1 t Coriander seeds
1 t Whole cloves
1 t Broken star anise pieces
1 t Minced peeled fresh ginger
1 Lemon
1 t Pink peppercorns
5 Cilantro sprigs Recipe
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.
Notes: Try this vinegar in Thai and Chinese stirfries or noodle dishes that call for plain rice vinegar; or as a marinade for cucumbers.
|
|
member logon
