Tamarind dipping sauce

Yield: 1 servings

Measure Ingredient
2 tablespoons Peanut oil
2 Cloves garlic; minced
2 Shallots; minced OR
1 small Onion; minced
1 Hot chili; seeded, minced, (up to 2 )
¾ cup Frozen tamarind puree; thawed
¼ cup Asian fish sauce; or to taste
2 tablespoons Sugar; or to taste
2 tablespoons Fresh cilantro; chopped (optional)

Heat the oil in a wok or large, heavy skillet over high heat. Add the garlic, shallots, ginger, and chilis and saute until fragrant but not brown, about 30 seconds, stirring constantly.

Stir in the tamarind, fish sauce, and sugar and bring to a boil over medium heat. Reduce heat to medium low and simmer gently, uncovered, until thickened and the flavors are well blended, about 5 minutes. Remove from the heat and taste for seasoning, adding fish sauce or sugar (more) as necessary; the sauce should be highly seasoned. Stir in the cilantro (if using) and transfer the sauce to bowls and let come to room temperature.

Serve immediately. Makes about 1 cup.

Busted by JoAnn Pellegrino 8/98 NOTES : Tamarind is the sweet-sour pulp of a tropical seed pod, and its mouthpuckering tartness makes a nice counterpoint to the grilled fare of Southeast Asia. Serve this lively sauce with sate, but don't stop there.

Grilled shrimp, chicken, pork, and even hamburgers shine in its presence.

Recipe by: Barbecue! The Bible/S Raichlen Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Aug 31, 1998, converted by MM_Buster v2.0l.

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