Asian five-spice vinegar
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice vinegar |
| 1 | teaspoon | Coriander seeds |
| 1 | teaspoon | Whole cloves |
| 1 | teaspoon | Broken star anise pieces |
| 1 | teaspoon | Minced peeled fresh ginger |
| 1 | Lemon | |
| 1 | teaspoon | Pink peppercorns |
| 5 | Cilantro sprigs | |
| 1 | cup. | |
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: ~(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 <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.
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