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The world of cooking has many legends, rumors and myths. We are trying to gather all the facts and present them to you.
The Tamarind Liquid referred to in the recipes can be made as follows. Take 3 tablespoons of tamarind pulp, and soak in 1/2 cupwarm water for 10 minutes. Knead and rub with your fingers until the pulp dissolves. Strain the liquid to remove the seeds and fibers.
Tamarind liquid may also be made from concentrate by soaking 1tablespoon of concentrate in 1/2 cup warm water, but the concentrate tends to be very dark in color, which can adversely affect the color ofthe dish. There are a few types of Tamarind available. Some recipes call for sweet tamarind and others call for the bitter types. If your recipe doesn't specify, use the sweet type. If the recipe is too sweet, you can cut it with a little salt or fish sauce. If you have access to fresh, sweet tamarind, it can be eated by breaking open the shell and eating the soft flesh. One of my favorites. My wife prefers the bitter type. She takes the seed covered with the flesh and covers it with a mixture of sugar and dried red pepper. |