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2 cups coconut milk with ginger
1 chopped fresh lemon grass stalk, chopped
2 kaffir lime leaves
2 basil stems
2 mint stems
2 cilantro stems

Mix all ingredients in a saucepan. Heat until mixture is reduced by half; until viscous.

Strain, let sit at room temperature.

Archivist's Notes:
To be used with Tofu Cakes Deluxe (click here for recipe).

Poster's Notes:
Lemon grass and kaffir lime leaves can be found at Asian stores. For the lemon grass, I've used dry, soaked in hot water for a bit without problems.

Posted by Andrea Bradford

Nutritional Info Per Serving: N/A