Yield: 1 Servings
|2 tablespoons||Tamarind Pulp|
|½ cup||Water, boiling|
|3 tablespoons||Lime Juice, Fresh|
|1½ tablespoon||Soy Sauce; or to taste|
|2 tablespoons||Honey; or to taste|
|1½ teaspoon||Ginger, Fresh, grated|
|2||Cloves garlic, crushed|
|2||Chili Peppers, Red, Hot, dried, crumbled|
|1 tablespoon||Lemongrass, fine sliced, fresh; lower 3 inches, inner|
|Salt; to taste|
|Pepper, white, ground, fresh|
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@...> Serving Ideas : Good with grilled chicken & shrimp salad.