Author Notes
This is a versatile sweet / spicy / tart glaze that combines some western sensibilites (Coca Cola, molasses) with the perfume of the Far East in the spices and pungent fish sauce. I am calling for 1 tbs of chili paste here, but if you are like me you will taste it and then plop another spoonful in - that's a chili head thing and not for everyone. You can use this on short ribs, BBQ tofu, to glaze roasted veggies or grilled ribs. Me, I am brushing it on a flank steak while it grills this evening, then slicing it over salad greens with slivered onion and cucumber, and some fresh cilantro. —aargersi
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Ingredients
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6
whole green cardamom pods
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4
whole star anise
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1 tablespoon
whole white peppercorns
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1 tablespoon
whole black peppercorns
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2
whole garlic cloves
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1"
slice ginger root
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1 - 12 ounces
can Coca-Cola (no diet!)
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1/2 cup
brewed coffee
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2 tablespoons
blackstrap molasses
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1 tablespoon
tamari
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1 tablespoon
sambal olek
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2 teaspoons
fish sauce
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2 teaspoons
ketchup
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1 tablespoon
lime juice
Directions
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Gently toast the whole spices in a saucepan until they are fragrant (I LOVE the smell of toasted white peppercorn in particular). Add the Coke, coffee, garlic and ginger and simmer gently until it has reduced to 1/2 cup.
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Strain the liquid into something - I just use a 2 cup measuring cup. Stir in the remaining ingredients. Taste for heat (I add more chili) and salt (you can add a splash more fish sauce or tamari).
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That's all there is to it - brush it on whatever you are grilling, and enjoy!!!
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