Name: Tamarind Dipping Sauce
Ingredients: 2 tb Peanut oil; 2 Cloves garlic; minced; 2 Shallots; minced OR; 1 sm Onion; minced; 1 Hot chili; seeded, minced, (up to 2 ); 3/4 c Frozen tamarind puree; thawed; 1/4 c Asian fish sauce; or to taste; 2 tb Sugar; or to taste; 2 tb Fresh cilantro; chopped (optional)

I am afraid there are Calvinists, who, while they account it a proof of their humility that they are willing in words to debase the creature, and to give all the glory of salvation to the Lord, yet know not what manner of spirit they are of. Whatever it be that makes us trust in ourselves that we are comparatively wise or good, so as to treat those with contempt who do not subscribe to our doctrines, or follow our party, is a proof and fruit of a self-righteous spirit. Self-righteousness can feed upon doctrines, as well as upon good works; and a man may have the heart of a Pharisee, while his head is stored with orthodox notions of the unworthiness of the creature and the riches of free grace.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Asian	Sauces, Grilling, Ethnic	1	servings

INGREDIENTS

2	tb	Peanut oil
2		Cloves garlic; minced
2		Shallots; minced OR
1	sm	Onion; minced
1		Hot chili; seeded, minced, (up to 2 )
3/4	c	Frozen tamarind puree; thawed
1/4	c	Asian fish sauce; or to taste
2	tb	Sugar; or to taste
2	tb	Fresh cilantro; chopped (optional)

INSTRUCTIONS

Heat the oil in a wok or large, heavy skillet over high heat. Add the
garlic, shallots, ginger, and chilis and saute until fragrant but not
brown, about 30 seconds, stirring constantly.
Stir in the tamarind, fish sauce, and sugar and bring to a boil over medium
heat. Reduce heat to medium low and simmer gently, uncovered, until
thickened and the flavors are well blended, about 5 minutes. Remove from
the heat and taste for seasoning, adding fish sauce or sugar (more) as
necessary; the sauce should be highly seasoned. Stir in the cilantro (if
using) and transfer the sauce to bowls and let come to room temperature.
Serve immediately. Makes about 1 cup.
Busted by JoAnn Pellegrino 8/98 NOTES
: Tamarind is the sweet-sour pulp of a tropical seed pod, and its
mouthpuckering tartness makes a nice counterpoint to the grilled fare of
Southeast Asia. Serve this lively sauce with sate, but don't stop there.
Grilled shrimp, chicken, pork, and even hamburgers shine in its presence.
Recipe by: Barbecue! The Bible/S Raichlen
Posted to KitMailbox Digest  by J Pellegrino <[email protected]> on Aug
31, 1998, converted by MM_Buster v2.0l.

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