Yields approx. 1 cup

Muslim traders brought with them the sweet spices of the West as they ventured into what is now Singapore and Indonesia. Try this fragrant marinade with any poultry.

Thai Vinegar Marinade

4 cloves garlic, minced

6 dried red chilies, seeded and crumbled

3 tablespoons chopped green onion

1 tablespoon fresh grated gingerroot

2–3 tablespoons vegetable oil

3½ cups rice wine vinegar

1 tablespoon sugar

¼ cup chopped lemongrass

  1. Place the garlic, chilies, green onions, and ginger in a food processor or blender and process to form a paste.
  2. Heat the oil in a wok or frying pan, add the paste, and stir-fry for 4 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
  3. In a small saucepan, bring the vinegar to a boil. Add the sugar and the lemongrass; reduce heat and simmer for 20 minutes.
  4. Stir in the reserved paste.

illustration The Elements of a Marinade

Most marinades will include three specific elements: an acid, such as a citrus juice or vinegar, acts as a softening agent; an oil, which adds flavor and moisture; and the spices, which impart aroma and flavor to your dish.