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FareShare Gazette -- July 2007 Recipes

Make FareShare Gazette -- July 2007 Recipes at home with Black Pepper, Sugar, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   In a small bowl, combine all the spices.

2. 2

   Store this spice mixture in an airtight container out of direct light, for up to 2 months.

3. 3

   Pour the beef stock into a stock pot or large deep skillet over medium-high heat.

4. 4

   Stir in the toenjang until dissolved.

5. 5

   Add the kelp and garlic; bring to a boil.

6. 6

   Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil.

7. 7

   Cook gently for 5 minutes.

8. 8

   Then add the green onions and hot pepper; boil for a minute or until the onion and pepper become fragrant and brightly colored.

9. 9

   Limit the cooking time to no more than 15 minutes.

10. 10

    Remove and discard kelp. Serve immediately.

11. 11

    Prep Time: 20 Minutes. Cook Time: 15 Minutes. Ready In: 35 Minutes

12. 12

    Servings: 4 (Change)

13. 13

    Boil in the vinegar until soft then, using a ladle, push it through a sieve.

14. 14

    Chop the peppers, onion and the garlic finely; add to the vinegar-quince mixture and mix with all the other ingredients.

15. 15

    Simmer it about 30 minutes until it is thick enough. If necessary more vinegar can be added.

16. 16

    Villiers; 1962 edition. (Cook and Enjoy; South African Cook- and Recipe

17. 17

    Book by S. J. A. De Villiers)

18. 18

    MC format and translation by Hallie. Untried.