In a small skillet over medium heat, saute the garlic, shallots and ginger in olive oil until tender but not brown. Stir the sugar, fish sauce, water, tamarind concentrate and the lime juice together until well combined. Add to the garlic mixture and reduce over high heat by one-third or until slightly thickened. Remove from the heat and let cool. Store covered in the refrigerator for up to 2 weeks. Use to glaze poultry and rabbit for grilling or broiling. This recipe yields about 1/2 cup of glaze. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9733 broadcast 10-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 11-12-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 32 (6%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 2787.1mg||96 %|
|Potassium 242.3mg||6 %|
|Total Carbohydrate 125.9g||37 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 125.4g|
|Protein 2.7g||4 %|
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Calories per serving: 525
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