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CATEGORY CUISINE TAG YIELD
Meats Condiments, Tamarind 1 Servings

INGREDIENTS

1 1/2 tb Tamarind Pulp
1/2 c Plus
1/3 c Chicken stock, canned ok; boiling hot
1 tb Soy Sauce
2 tb Sherry, dry
4 ts Honey; or to taste
1 1/2 tb Ketchup
1 1/2 ts Cornstarch, diluted in
2 ts Cold water
1 ts Garlic, minced
1/4 ts Pepper,Red,flakes, dried; or to taste
3 tb Cilantro,Fresh,Chopped

INSTRUCTIONS

1. Soak tamarind pulp in 1/2 cup boiling stock off the heat for 15 minutes.
Stir & mash it with a fork to help it dissolve. Strain through a fine
strainer into a bowl, pressing on the solids with the back wooden spoon to
extract all the liquid.
2. Combine tamarind liquid, remaining 1/3 cup stock, soy sauce, sherry,
honey & ketchup in a nonreactive saucepan & bring to a simmer over
medium-low heat. Slowly drizzle in the cornstarch mixture & heat, stirring,
until the sauce thickens, about 2 minutes. Off the heat, stir in the garlic
& pepper flakes, Let the sauce stand for 15 minutes, then strain into a
serving bowl & add cilantro.
Recipe By     : Terrific Pacific Cookbook
Posted to FOODWINE Digest 23 November 96
Date:    Sat, 23 Nov 1996 21:21:49 -0500
From:    Randee Fried <Noellekk@AOL.COM>
Serving Ideas : good with chicken fingers, like a chutney

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