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Sauces, Seasonings, and Spices
3 slices fresh ginger, coarsely chopped
3 shallots, peeled and smashed
1 Tablespoon tangerine peel, sliced thinly
5 whole star anise
1 teaspoon whole cloves
2 cloves garlic, peeled and smashed
2 Tablespoons dry parsley1 whole chili
1 whole tsaoko
1 teaspoon red fermented wine lees
1/2 teaspoon sweet basil seeds
3 Tablespoons solid shortening, if needed
1. Simmer all of these spices in five cups of water for two hours.
Allow to come to room temperature, then strain and refrigerate.
Note: Use within three to five days. If not using in five days, add three tablespoons solid shortening to the spice marinade, return to the boil, add the shortening and before it solidifies, top it off with melted solid shortening, pour into a clean bottle, then refrigerate.