Member since Oct 2011
"OK... this is heaven. I was looking for a recipe that treated curd like an emulsification, and this does that. It was soooo good that I could have just sat down and eaten the whole thing. I too, will cut the sugar back a touch next time but it was still nice and tart. "
"I expected more. The directions for carmelizing the onions simply doesn't work. I didn't have a speck of color on my onions after following the above directions. I ended up turning the heat up to medium and cooked them for probably four hours. Not sure if I just had juicy onions or what, but way too much liquid that had to evaporate to start g"
"This was delicious! I didn't realize the soy sauce I had in the house wasn't the low-sodium kind, and I used it.... this recipe would work better as directed with the low sodium kind. It was a bit salty, but that was my fault. Would probably adjust the cornstarch amount up a bit, as my sauce didn't thicken quite as much as I would have liked."
""This was delicious. Other reviewer is correct, you need to add 4 tbsp Grapeseed Oil to the marinade (according to food network Europe recipe. I grated the ginger with my microplane and thought I needed more than the 1 tbsp. I also used equal quantities of tamarind concentrate instead of the water and thought it was fine.
The recipe calls for "