8 oz Pitted medjool dates

1/4 ts Red chili powder

1/2 ts Salt

1/4 ts Cumin powder

3 c Water

1/2 ts Tamarind paste

This recipe calls for tamarind paste, a sweet-and-sour flavoring made from the beanlike tamarind fruit.
If you can’t find tamarind paste, add 1/2 cup honey and 1/2 cup vinegar to dates during cooking.
Place dates in a medium saucepan and cover with water. Cook until soft and tender, about 25 minutes.
Or cook dates for 15 minutes in a pressure cooker.
Set cooked dates aside to cool.
Puree dates in small batches in a food processor or blender, adding a little water as needed to make a smooth paste.
Melt tamarind and spices to pureed dates.
Stir well.
Add more water as needed to make a thick sauce.
Calories per tablespoon: 13 Grams of fat: 0 % fat calories: 0 Cholesterol: 0 mg Grams of fiber: .2

Source: Jessica Shah in ‘Delicious!’, April 1994 Typed for you by Karen Mintzias

Related posts:

1. Indian Tamarind Chutney
2. Mint and Coriander Chutney
3. Favorite Oatmeal Date Cookies

2 c Sugar, brown, dark

2 c Water

1 1/2 c Soy sauce, light

3/4 c Molasses, dark

1/2 ts Galangal, ground

1/2 ts Cilantro, ground

1/2 ts Pepper, black

Sure…Kecap (or, more commonly, “ketjap”) refers to a number of sauces from Indonesia; the most common is ketjap manis, which is the Indonesian kind of soy sauce, and is rather sweeter than Chinese soy sauce or Japanese shoji or tamari.
(It’s pronounced “ketchup”, btw.) Recipe follows: Number of Servings: 40 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves.
Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer.

Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes.
Remove from the heat; let cool.
Strain the sauce through a fine sieve set over a bowl.
Sauce will keep at room temperature for 2 to 3 months if tightly covered.
Posted by Stephen Ceideberg; October 7 1992.

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1. Ketjap Manis
2. Shanghai Style Sweet and Sour Ribs
3. Hot and Sour Shrimp Soup- Tom Yam Goong *

2 lb Pigs’ ears

4 Whole star anise

3 sl Fresh ginger root

1/2 c White vinegar

1/4 c Sugar

1 ts Salt

1 c White vinegar

1 c Sugar

1 tb Thinly sliced fresh ginger

-root 3 Cloves garlic, sliced

1 ts Salt

1 c Sliced carrots

1 Cucumber, unpeeled, seeded

-and cut in chunks 1 Red onion, cut in chunks

1 Bell pepper, cut in chunks

We’ll start of the front end of the pig…
Prepare pigs’ ears according to steps I and II in basic instructions; drain.
Return to pot with water to cover and first 5 ingredients listed above.
Bring to a boil and simmer for 1 hour; let meat cool in liquid.
Discard liquid and cut ears into 1/2×1-inch slices.
In the meantime, bring 3 cups water to a boil with remaining vinegar, sugar, ginger, garlic salt and carrots.
Turn off heat when boiling point is reached.
Cool mixture to room temperature.
Then add cucumber, onion, bell pepper and sliced pigs’ ears.
Chill in refrigerator for at least 4 hours to blend flavors.
Will keep for up to 1 week refrigerated.
Serve as an appetizer or a cold meat side dish.
Makes two quarts.
Variations: Pigs’ snouts may be prepared in the same manner.
Add 1 cup fresh sweet pineapple chunks at the same time as the vegetables.
All these recipes are from “Innards and Other Variety Meats”.
Jana Allen and Margret Gin.
101 Productions.
San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.

Related posts:

1. Pigs’ Ears Salad
2. Chinese Pigs’ Tail and Peanut Soup
3. Pigs’ Tails and Lima Beans

4 lb Ripe plum tomatoes, coarsely

-chopped 1 1/2 c Sugar

1 c Cider vinegar

1 tb Minced garlic

3/4 ts Salt

1 1/2 ts Mixed pickling spice

1 sm Stick cinnamon, about 1/4

-inch long 1 1/2 ts Dry mustard

1/2 ts (scant) freshly ground

-pepper 2 tb Cornstarch dissolved in

1/4 c Cold water

1/4 ts Cayenne pepper

The Fog City Diner was one of the places that came along with the diner revival of a few years back.
It is, or was, a trendy place over in the City.
I think it may have closed after the ’89 quake, but I’m not sure about that.
Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan. Bring the mixture to a boil over medium heat, stirring occasionally.
Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently.
Remove the ketchup from the heat and let it cool a few minutes.
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently.
Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes.
(Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking.
The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature.
Store the tomato ketchup, covered, in the refrigerator for up to a month.
Makes about 5 cups.
San Francisco Chronicle, date unknown.
Posted by Stephen Ceideberg; March 4 1993.

Related posts:

1. Banana Ketchup
2. Mushroom Ketchup
3. Kansas City Baked Beans