Name: Tamarind Glaze
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

I need to come to grips that God is a better god than me. He is sovereign, not I. It’s His universe and He’s permitted to run it according to His wisdom. In His sovereignty He permits people, at times, to hurt me. Yet without excusing their sin, He has a reason for inflicting pain in my life. It’s my job to trust Him as God, knowing that He has my best interests in mind, working all things together for my ultimate good (Rom. 8:28). It’s not about me becoming bitter over my trials. It’s about Him making me better through my trials.

Randy Smith

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 <[email protected]>
Serving Ideas : Roasted meats or fish.
NOTES : Good as a glaze for Thai crispy fish. Also with duck.

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