| 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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