Yield: 1 Servings
|1 teaspoon||Prik pon (ground dried red prik ki nu chiles)|
|\N \N||Fresh tamarinds|
From: "Colonel I.F.K. Philpott" <colonel@...> Date: Sat, 24 Aug 1996 10:21:12 -0700 I do have a recipe for something similar, but not the same, if you have access to "fresh" tamarind beans (still in the pods).
Heat 2 cups of water in a small saucepan to simmering, and add one and half cups of sugar slowly dissolving it, then simmering to thicken it to a smooth syrup (you can always use a commercial sugar syrup or even Maple syrup if you prefer). Add one teaspoon of prik pon (ground dried red prik ki nu chilis), and a pinch of salt. Set aside to cool.
Shell and clean the tamarinds, and then leave them to soak in the sugar syrup for several hours before putting on a rack to dry. (beware that tamarinds have stones in them...) Though similar this is not the same as the candy that started this thread, which is made from tamarind paste and involves a fairly complex "toffee making" process (I rang my wife to check - she doesn't know more than that).
CHILE-HEADS DIGEST V3 #082
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .