Tamarind dip

1 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Tamarind Pulp
½ cup Plus
⅓ cup Chicken stock, canned ok; boiling hot
1 tablespoon Soy Sauce
2 tablespoons Sherry, dry
4 teaspoons Honey; or to taste
1½ tablespoon Ketchup
1½ teaspoon Cornstarch, diluted in
2 teaspoons Cold water
1 teaspoon Garlic, minced
¼ teaspoon Pepper,Red,flakes, dried; or to taste
3 tablespoons Cilantro,Fresh,Chopped

Directions

1. Soak tamarind pulp in ½ cup boiling stock off the heat for 15 minutes.

Stir & mash it with a fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back wooden spoon to extract all the liquid.

2. Combine tamarind liquid, remaining ⅓ cup stock, soy sauce, sherry, honey & ketchup in a nonreactive saucepan & bring to a simmer over medium-low heat. Slowly drizzle in the cornstarch mixture & heat, stirring, until the sauce thickens, about 2 minutes. Off the heat, stir in the garlic & pepper flakes, Let the sauce stand for 15 minutes, then strain into a serving bowl & add cilantro.

Recipe By : Terrific Pacific Cookbook Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 21:21:49 -0500 From: Randee Fried <Noellekk@...> Serving Ideas : good with chicken fingers, like a chutney

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