Tamarind, about
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *** NON NE ***** | ||
Directions
Tamarid juice - Tamarind paste, in the form of small blocks, is available in packets in Asian grocery stores.
To make the juice, place a small portion of the tamarind in a bowl of warm water and let it soak for about 20 minutes. When the water has colored, squeeze the pulp, discarding any seeds, and throw it away. The thick brown liquid is used as a souring agent in Indian curries.
Tamarind paste is also available in a concentrate, which may be substituted for fresh tamarind.
When neither form of tamarind is available, fresh lemon juice may be used instead.
Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@...> on Jan 7, 1998
Related recipes
- Not-really-tamarind sauce
- Sweet tamarind glaze
- Tamarind balls
- Tamarind chicken
- Tamarind chutney
- Tamarind dal (chintakai pappu)
- Tamarind dip
- Tamarind dipping sauce
- Tamarind glaze
- Tamarind juice
- Tamarind nectar
- Tamarind pulp
- Tamarind puree
- Tamarind rice
- Tamarind sauce
- Tamarind sauce 2
- Tamarind sorbet
- Tamarind water
- Tamarind: pod, pulp, juice, extract (india)
- Tangy tamarind sauce