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Tamarind Dip
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Tamarind Dip Ingredients
1 1/2 tb
Tamarind
Pulp
1 1/2 tb
Ketchup
1/2 c Plus
1 1/2 ts
Cornstarch
, diluted in
1/3 c
Chicken stock
, canned ok;
2 ts Cold water
1 tb
Soy Sauce
1 ts
Garlic
, minced
2 tb
Sherry
, dry
1/4 ts
Pepper
,Red,flakes, dried; or
4 ts
Honey
; or to taste
3 tb
Cilantro
,Fresh,Chopped
Instructions for Tamarind Dip
1. Soak tamarind pulp in 1/2 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 1/3 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
Serving Ideas : good with chicken fingers, like a chutney
Main Ingredient:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Chicken Stock
Cilantro
Cornstarch
Garlic
Honey
Ketchup
Sherry
Soy Sauce
Tamarind
Condiments
Tamarind
Corn
Chicken
Cilantro
Garlic
Sherry
Soy Sauce
Ketchup
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