| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments, Tamarind |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Tamarind Pulp |
| 1/2 |
c |
Water, boiling |
| 3 |
tb |
Lime Juice, Fresh |
| 1 1/2 |
tb |
Soy Sauce; or to taste |
| 2 1/2 |
ts |
Ketchup |
| 2 |
tb |
Honey; or to taste |
| 1 1/2 |
ts |
Ginger, Fresh, grated |
| 2 |
|
Cloves garlic, crushed |
| 2 |
|
Chili Peppers, Red, Hot, dried, crumbled |
| 1 |
tb |
Lemongrass, fine sliced, fresh; lower 3 inches, inner |
|
|
Salt; to taste |
|
|
Pepper, white, ground, fresh |
INSTRUCTIONS
1. Soak tamarind pulp in boiling water off heat for 15 minutes. Stir & mash
with a fork to help it dissolve. Strain through a fine strainer into a
bowl, pressing on the solids with the back of a wooden spoon to extract all
the liquid.
2. In a bowl, combine the tamarind juice, lime juice, say sauce, ketchup,
honey, ginger, garlic, chiles & lemongrass. Stir well to dissolve the
honey. Season with the salt & pepper.
Recipe By : Terrific Pacific Cookbook
Posted to FOODWINE Digest 24 November 96
Date: Sun, 24 Nov 1996 21:09:23 -0500
From: Randee Fried <Noellekk@AOL.COM>
Serving Ideas : Good with grilled chicken & shrimp salad.
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