Tangy Marinade

Recipe Ingredients

1/2 cup	118ml	Unsweetened canned coconut milk
1/2 cup	118ml	Tamarind concentrate
		= (or 1/4 cup tomato juice
		And 1/4 cup lemon juice)
1/2 cup	118ml	Dry Sherry
2 tablespoons	30ml	Soy sauce
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1/4 cup	40g / 1.4oz	Dark brown sugar - (packed)

Recipe Instructions

Combine all ingredients in a medium bowl, whisking to dissolve sugar and blend thoroughly. Use immediately or transfer to an airtight container and refrigerate for up to 2 weeks.

This recipe yields about 1 1/2 cups.

Source:
Newsday, 10-06-1999

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