Tamarind Sauce Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 ounce: Dried tamarind,
1/4 cup: Sugar,
10 tbsp: Hot water,
6 tbsp: Rice wine vinegar,
1 tsp: Salt,
Directions:
Recipe by: Frugal Gourmet on our Immigrant Ancestors Soak the
tamarind in about 5 tablespoons of hot tap water. Stir until you
have a paste. Strain the juice from the pulp, squeezing the pulp in a
small strainer. Discard the pulp.
Place another 5 tablespoons of water in a small saucepan. Add 2
tablespoons of the tamarind juice, along with the remaining
ingredients. Bring to a simmer and cook, uncovered, for about 10
minutes, stirring often. The color should look like a light brown
syrup. You should have 3/4 cup liquid. If not, add additional water
and heat again for just a moment.
Store, covered, in the refrigerator for up to 2 months.
Source from luhu.jp
tamarind in about 5 tablespoons of hot tap water. Stir until you
have a paste. Strain the juice from the pulp, squeezing the pulp in a
small strainer. Discard the pulp.
Place another 5 tablespoons of water in a small saucepan. Add 2
tablespoons of the tamarind juice, along with the remaining
ingredients. Bring to a simmer and cook, uncovered, for about 10
minutes, stirring often. The color should look like a light brown
syrup. You should have 3/4 cup liquid. If not, add additional water
and heat again for just a moment.
Store, covered, in the refrigerator for up to 2 months.
Source from luhu.jp
Tags
Salsa/sauce