Place the malt vinegar and all the spices in a pan. Warm over low heat.
Pour into a warm, sterilised, 2-cup wide-necked jar. Seal with a non-metallic lid.
Allow it to stand in a warm place for 2 weeks.
Put some peppercorns into a sterilized 2-cup bottle. Strain and pour the vinegar into the bottle.
Seal and store in a cool, dark place for up to 6 months.
br>Mix ketchup, mayonnaise, and malt vinegar together in a bowl and
Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil,
In a large bowl, combine the cabbage, radicchio, carrot and onion.
In a small bowl, whisk together the mayonnaise, mustard, malt vinegar, granulated sugar and lemon juice and season to taste with salt, pepper and hot sauce.
Toss the slaw with the dressing, cover with plastic wrap and refrigerate for at least 1 hour, then toss with the sunflower seeds.
Combine malt vinegar, cilantro, minced red chili peppers, soy sauce, brown sugar and Fish Sauce.
Mix together well.
/2 tablespoons of the malt vinegar and season with pepper.
In a large bowl, combine the cabbage, radicchio, carrot and onion.
In a small bowl, whisk together the mayo, mustard, vinegar, sugar and lemon juice.
Season to taste with salt and pepper.
Toss the slaw with the dressing, cover and refrigerate for an hour or more, then toss with the sunflower seeds before serving.
Break apart the garlic into cloves.
use a plastic garlic roller to peel the cloves.
Trim any'bad' spots.
Remove the shaker top from the Vinegar bottle and insert the Garlic.
Replace the shaker top and the cap.
Store in a cool dark place for at least a week 2 would be better.
Store at room temperature, You'll use it before it spoils.
Sprinkle generously on fish, especially deep fried fish such as fish and chips.
t can soak up the malt vinegar.
Let it squeeze for
dd three quarters of the malt vinegar and boil for five minutes
large pot, combine white vinegar, malt vinegar, tomato paste, second 1 1
ou go.
Pour the malt vinegar into the jar, making sure
Peel and crinkle cut into large pieces.
Place in a gallon pitcher with the water and malt vinegar (to store extra potatoes).
Fry the potatoes in the corn oil at medium temperature for two minutes.
Remove and Drain.
To finish raise to heat of the corn oil to high.
Drop the half-cooked potatoes to the oil and cook for one minute and ten seconds.
Sprinkle with Salt.
Serve in a paper cone and the malt vinegar and enjoy your childhood.
Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat.
Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.
ith a quarter cup of malt vinegar to a fine paste.
Whisk together malt vinegar, soy sauce, cornstarch and 2 tbsp water. Set aside.
Heat 1 tbsp oil in a wok over high heat. Stir-fry green beans for 3-4 mins, until lightly browned. Set aside. Add remaining oil. Saute garlic, green onion and ginger for 1 min, until fragrant. Add ground pork and chili bean sauce. Cook for 2 mins, or until pork is cooked. Return beans to pan. Add sauce mixture and toss to combine.
Serve with steamed rice, if desired.
Place 10\" skillet over low heat. Melt butter and add spices, ingredients 2 thru 4, more chili flakes if you want it hotter. As soon as butter is completely melted and spices are added toss in chopped onion and stir occasionally until onion is soft and brown but not completely cooked down. Put in hominy, meat, and roasted red pepper, turn up heat to medium and stir frequently for 10 minutes. When the mix starts to sizzle and the seeds start to pop, splash with malt vinegar, stir, scrape, salt to taste and serve.
ressure cooker and put in malt vinegar and sugar and stir to
n roasting rack. serve with malt vinegar and tartar sauce
oftened. Add chili sauce and malt vinegar. Bring to a boil then