|
| |
|
| What You Need: |
|
|
|
2 ounces dried tamarind pulp (see Glossary)
1 cup boiling water
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Place the tamarind pulp in a small bowl and pour the boiling water over it. Stirring and mashing it occasionally with a spoon, let the tamarind soak for about 1 hour, or until the pulp separates and dissolves in the water.
|
2. Rub the tamarind through a fine sieve set over a bowl, pressing down hard with the back of a spoon before discarding the seeds and fibers. Cover tightly and refrigerate until ready to use.
|
3. Tamarind water can be kept safely for a week or so.
|
|
|
|
|
|
|
|
