I love to whip up a batch of this quickly, then marinate chicken or beef before grilling … but feel free to use it in all and sundry as required in recipes of choice. Works a charm, and totally keeps in the fridge (due to the whey) for weeks -- no way? Yes whey!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 30 Grams fresh ginger peeled
- 4-5 cloves garlic
- 40 Grams honey BUY
- 30 Grams sesame oil toasted
- 40 Grams Chinese cooking wine
- 30 Grams rice wine vinegar
- 200 Grams tamari or soy sauce
- 1-2 Tablespoons liquid whey (liquid from plain yoghurt)
Place ginger and garlic into Thermomix bowl and mince 6 sec/speed 6.
Scrape down sides of bowl and add remaining ingredients. Blend 10 sec/speed 10.
Warm 2 min/37°C/speed 3.
Pour into sterilised jar and leave on the kitchen bench for 24 hours before refrigerating.
Can be used immediately, but develops more flavour over time.