Recipes Tamarind Ketchup Glaze Be the first to rate & review! By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. The earliest memories Jean-Georges has of his family are food, as he was born and raised in Strasbourg, Alsace, France. After taking part in a work-study program at Auberge de l'Ill, as an apprentice to Chef Paul Haeberlin, he worked for Paul Bocuse and Louis Outhier at L'Oasis in southern France.His influential cooking style has been reflected in restaurants across the world as well as several cookbooks he has published, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), which won the James Beard Foundation's Best Cookbook Award in 1999; and Simple to Spectacular (Broadway Books, 2000), among many more. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES ABOUT 1 1/2 CUPS Ingredients 1 cup tamarind paste (see Note) 2 tablespoons fish sauce (see Note) 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons sugar 2 garlic cloves, minced 2 teaspoons finely chopped jalapeño chile Directions Combine all the ingredients in a small bowl. Notes Tamarind paste and fish sauce are available at Asian markets. Serve With Any kind of beefsteak, chicken: marinate 1 hour. Rate it Print