Ingredients

The following ingredients have 2 Servings
  • 2 cups sugar
  • 1 teaspoon freshly grated ginger
  • 1 small shallot, sliced
  • 1 clove garlic, sliced
  • 1 stalk lemon grass, sliced
  • 7 scallions, chopped
  • 1/4 cup (packed) chopped cilantro
  • 1 dried habanero pepper
  • Juice from 3 makrut limes or other limes
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons soy sauce, or to taste

Instruction

  • Place the sugar in a 4-quart heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is melted and light golden. Remove from heat and carefully add 1/2 cup water, avoiding splatters.
  • Add ginger, shallot, garlic, lemon grass, scallions, cilantro, and habanero pepper. Stir well, and return to medium heat. Simmer until reduced to a thin glaze, about 10 minutes. Remove from heat and add lime juice and orange juice. Add soy sauce to taste. Strain through a fine-meshed sieve, discarding solids. Serve at room temperature; may be refrigerated for up to one week.