*I use 17 oz. bottles of China Lily (a Canadian Brand) **Laos is also called Galingal and can be found at Asian food/spice stores. METHOD: Put all ingredients in a large pot and cook on medium till onions are limp. Add sugar and bring to a boil to disolve sugar. Strain and pour into bottles. […]

Soak the tamarind paste in the 3 tablespoons water. Heat the oil and add the chopped garlic; cook briefly. Add the water from the tamarind to the saucepan, discarding the remaining tamarind paste a,and seeds. Stir and add the tuong, 1/2 cup water, sugar, peanut butter. Mix well and boil for 2 minutes, stirring constantly. […]

Melt the jelly in a heavy saucepan then stir in the wine & mustard. Mix well & continue to heat for 2-3 minutes. Pour the jelly into 1 1/2 cup mold, allowing to cool. Chill until set.

In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin seeds, and there is […]

Cut each lemon into quarters. Put 1/3 of the cut lemons into a dry, sterilized jar with a lid. Sprinkle with about 1/3 of the coriander seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more layers this way. Cover with the lid and allow to stand for 24 hours in a […]

1) In a small dish, soak the hot pepper in the vinegar for 2 minutes. 2) In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm watter and the hot pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room temperature. Store the sauce ina […]

Place carrots in a small saucepan with the vinegar. Bring vinegar to a boil; cover pan and reduce heat. Cook at a simmer for about 8-10 min or until carrots are tender and liquid is absorbed. Serve at room temperature or chilled. Serve with a dressing such as mayonnaise or garnish with salted black sesame […]

Beat all ingredients. 8 SERVINGS; 80 CALORIES PER TABLESPOON

Crush the garlic in a food blender. Add the egg, and blend for 15 seconds. Very slowly add the oil through the top of the blender so that an emulsion can take place. Stir in the lemon juice by hand. Hint: To get the smell of garlic off your hands, simply rub your hands in […]

Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Dont stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything.