February 14, 2017


Brown sugar - 6 tsp
dried orange peel - 2 tsp
Bouquet garni -1
Five spice powder - 1 tsp
Water - 7 cups
Soya sauce - 2/3 cup
Dry sherry - 2 cups
Salt - 3 tsp
Black pepper - 1/2 tsp


  • To make Bouquet garni: Tie 4 bay leaves, 4 thyme sprigs, 4 sprigs parsley together in a piece of muslin cloth.
  • Place with all remaining ingredients in a pot over low heat, preferably earthenware. Cover and simmer for one hour.
  • Remove bouquet garni bag from the liquid and the liquid is ready for use.
  • It can be stored in refrigerator for long time but it should be strained occasionally and every third time it is used, fresh bouquet garni should be added and removed before refrigerating.

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