Yields approx. 1¼ cups

This recipe has a definite Chinese influence, featuring soy sauce, hoisin sauce, 5-spice powder, and sesame oil.

Tamarind Marinade

1½ cups Tamarind Concentrate (see recipe on page 18)

4 pieces lime peel (approximately ½-inch by 2-inches)

¼ cup fresh lime juice

1 tablespoon soy sauce

¼ cup vegetable oil

1 shallot, chopped

2 garlic cloves, minced

1 tablespoon diced fresh gingerroot

1 tablespoon brown sugar

¼ cup toasted, unsweetened coconut

½ cup chopped cilantro leaves

  1. Combine the tamarind and lime peel in a small saucepan and bring to a simmer; cook for 5 minutes.
  2. Remove from heat and cool to room temperature. Stir in the remaining ingredients.