John Myers
Ingredients for 1 servings:
- 400 g mango pulp, not quite ripe
- n. B. Flowers and leaves for garnishing
- 150 g white sugar
- 6 g beef broth, instant
- 300 g white wine, dry, fruity
- 4 tbsp white rice vinegar
- 4 small red chili peppers
- 30 g ginger, fresh or frozen
- 40 g candied orange peel
- 1 pinch of cardamom powder
- 1 tbsp Glutamate, best quality, highly pure
- 1 tbsp black mustard seeds
- 3 cm cinnamon stick(s)
- 6 carnations
Instructions
Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 minutes; Total time approx. 2 days 17 minutes
A cut, not-quite-ripe mango tastes sour and won’t ripen any further… so should it go in the organic waste? No!
Wash, peel, and fillet the mango, cut into approximately 5 mm thin strips, then cut these crosswise into approximately 4 cm long pieces. Wash the chilies, remove the stems, and use the pods whole. Wash, peel, and thinly slice the fresh ginger. Weigh and thaw frozen goods. Cut the candied orange peel into hazelnut-sized pieces. Place all the marinade ingredients in a saucepan and simmer with the mango strips for 2 minutes. Transfer to a sterile, screw-top jar, allow to cool, and refrigerate for at least 2 days. Use within 14 days. Use: Goes well with all Asam Manis dishes as a side dish or as an ingredient in a vegetable mix. Add small portions to Cap Cay. An exotic accompaniment to vanilla or coconut ice cream.
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