Tamarind Water Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
1/2 lbs: Tamarind pods,
1 1/2 cup: Boiling water,
, 8-10 pods
Directions:
Peel the skin off the tamarind pods with a paring knife. Break the
pulp into 1-inch pieces and place in the bowl of a blender with 1 cup
boiling water. Let the tamarind soften for 5 min.
Run the blender in short bursts at low speed for 15-20 seconds to get
a thick brown liquid. Do not overblend, or youll break up the seeds.
Pour the resulting liquid through a strainer, pressing hard with a
wooden spoon to extract the juices, scraping the bottom of the
strainer with a spatula.
Return the pulp in the strainer to the blender and add 1/2 cup
boiling water. Blend again and pour the mixture through the strainer,
pressing well to extract the juices.
Tamarind water (or puree) will keep for up to 5 days in the
refrigerator and can be frozen for several months.
To make Tamarind Nectar, combine 1 cup tamarind water with 4 cups cold
water, and add sugar to taste.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 118-119
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
pulp into 1-inch pieces and place in the bowl of a blender with 1 cup
boiling water. Let the tamarind soften for 5 min.
Run the blender in short bursts at low speed for 15-20 seconds to get
a thick brown liquid. Do not overblend, or youll break up the seeds.
Pour the resulting liquid through a strainer, pressing hard with a
wooden spoon to extract the juices, scraping the bottom of the
strainer with a spatula.
Return the pulp in the strainer to the blender and add 1/2 cup
boiling water. Blend again and pour the mixture through the strainer,
pressing well to extract the juices.
Tamarind water (or puree) will keep for up to 5 days in the
refrigerator and can be frozen for several months.
To make Tamarind Nectar, combine 1 cup tamarind water with 4 cups cold
water, and add sugar to taste.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 118-119
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
Tags
Caribbean