Difference between revisions of "Tegelese Tesmi"
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* 2 teaspoons [[ginger]], shredded | * 2 teaspoons [[ginger]], shredded | ||
| − | == | + | == Procedures == |
# Put the [[butter]] and the [[water]] in a frying-pan and heat them until the [[butter]] has melted. | # Put the [[butter]] and the [[water]] in a frying-pan and heat them until the [[butter]] has melted. | ||
# Add the other ingredients and simmer the mixture on a low fire for 30 minutes, until the mixture stops skimming and the [[butter]] is clear. | # Add the other ingredients and simmer the mixture on a low fire for 30 minutes, until the mixture stops skimming and the [[butter]] is clear. | ||
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# Sieve the [[butter]] and allow to cool down in a well closed jam jar . | # Sieve the [[butter]] and allow to cool down in a well closed jam jar . | ||
| − | [[Category:Eritrean | + | [[Category:Eritrean cuisine]] |
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[[Category:Flavored butter Recipes]] | [[Category:Flavored butter Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
[[Category:Ginger Recipes]] | [[Category:Ginger Recipes]] | ||
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Latest revision as of 18:00, 29 June 2012
Description
Spiced butter
Ingredients
- 200 g unsalted butter
- 100 cc water
- 2 small onions, shredded
- 2 cloves of garlic, crushed
- 2 teaspoons ginger, shredded
Procedures
- Put the butter and the water in a frying-pan and heat them until the butter has melted.
- Add the other ingredients and simmer the mixture on a low fire for 30 minutes, until the mixture stops skimming and the butter is clear.
- Do NOT stir the mixture.
- Sieve the butter and allow to cool down in a well closed jam jar .
