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: ChickenCuisine: Uncategorized