|1½ tablespoon||Tamarind Pulp|
|⅓ cup||Chicken stock, canned ok; boiling hot|
|1 tablespoon||Soy Sauce|
|2 tablespoons||Sherry, dry|
|4 teaspoons||Honey; or to taste|
|1½ teaspoon||Cornstarch, diluted in|
|2 teaspoons||Cold water|
|1 teaspoon||Garlic, minced|
|¼ teaspoon||Pepper,Red,flakes, dried; or to taste|
1. Soak tamarind pulp in ½ 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 ⅓ 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@...> Serving Ideas : good with chicken fingers, like a chutney
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