Side Pannel
Tamarind Dip
Ingredients List
- 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
Directions
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.
Serving Ideas : good with chicken fingers, like a chutney
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.
Serving Ideas : good with chicken fingers, like a chutney
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