Ingredients :
- 1 kg of onions
- 50 g of sugar
- 8 cardamom pods
- 2 cinnamon sticks
- 4 cloves garlic
- 1 tablespoon of chili powder
- 3 tablespoons of concentrated of tamarind
- 6 leaves of caloupilé
- 5 cm of leaves of pandanus (rampe)
- 50 g of ghee
- Salt
Preparation :
Mince the onions finely and grind the cardamom seeds.
Heat oil in skillet, saute the onions, cardamom, cinnamon, cloves, the leaves of pandanus and caloupilé, with a pinch of salt.
When the onions are golden brown, empty the biggest party of the oil to leave only the equivalent of a teaspoon.
Add chili powder and the concentrated of tamarind, mix well. Saute for 5 minutes over high heat, until mixture is deep brown and the liquid has evaporated.
Add sugar and mix well and immediately remove from fire without caramelize.
Let cool and refrigerate.
It is consumed warm or cold as an accompaniment to many dishes.
Tips : If you do not have a “rampe” pronounced “rampé”, you can replace it with a bunch of chives … but the taste will be different of course.
Murtabak or martabak is a pancake stuffed with mutton and onions. It is popular in Asia as in India,...
Bihon pancit are fried noodles , there are many variations here with chicken. This dish comes from t...
Cambodian and Thai dish with shrimp, noodles and mushrooms. This is a dish of wok all day simple, go...
Moorgi kosha is a chicken curry of Bengal, Bangladesh is heavily influenced by Indian cuisine.
Chicken rice is the rice dish with chicken from China, it is also famous in Thailand, Malaysia or Si...
San bei ji is a dish of ginger chicken with his sauce is a dish of Chinese origin wide spread in Tai...
Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present,...
Tonkatsu is the breaded pork and became one of the most popular dishes in Japan
Fing pork or pork with vermicelli and chili is a dish Bhutanese chilli which is considered a vegetab...
Kogi is a Mandou beef ravioli is a dish native to China that the Korean appropriated. There are seve...
