Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ tablespoon | Tamarind Pulp |
½ cup | Plus |
⅓ cup | Chicken stock, canned ok; boiling hot |
1 tablespoon | Soy Sauce |
2 tablespoons | Sherry, dry |
4 teaspoons | Honey; or to taste |
1½ tablespoon | Ketchup |
1½ teaspoon | Cornstarch, diluted in |
2 teaspoons | Cold water |
1 teaspoon | Garlic, minced |
¼ teaspoon | Pepper,Red,flakes, dried; or to taste |
3 tablespoons | Cilantro,Fresh,Chopped |
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