| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Condiments, Tamarind |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Tamarind Pulp |
| 1/3 |
c |
Water, boiling |
| 2 |
ts |
Garlic, pressed, crushed |
| 1 1/2 |
ts |
Ginger juice |
| 1/2 |
ts |
Pepper, Red, flakes, dried |
| 1 |
tb |
Vinegar, distilled, white |
| 1 1/2 |
tb |
Honey |
| 2 |
ts |
Ketchup |
| 1 |
ts |
Soy Sauce |
|
|
Salt; to taste |
INSTRUCTIONS
1. Soak tamarind pulp in the boiling water off the heat for 15 minutes.
Stir & mash it with a fork to help it dissolve. Strain through a fine
strainer with a bowl, pressing on the solids with the wooden spoon to
extract all the liquid. 2. Combine tamarind liquid with the remaining
ingredients in a small nonreactive saucepan before using & heat, stirring
until honey is dissolved. Cool slightly.
Recipe By : Terrific Pacific Cookbook
Posted to FOODWINE Digest 23 November 96
Date: Sat, 23 Nov 1996 21:21:42 -0500
From: Randee Fried <Noellekk@AOL.COM>
Serving Ideas : Roasted meats or fish.
NOTES : Good as a glaze for Thai crispy fish. Also with duck.
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