Tamarind adds a deliciously tangy note to many Asian dishes.
To make a thick sweet-sour tamarind liquid for use in any recipe, combine 1 part tamarind pulp with 1.6 parts warm water and set aside for 10 minutes or so then knead it to extract the pulp from the seeds. Press through a fine sieve to remove as much tamarind as possible.
For a whole 225g block (about ¾ cup) of tamarind pulp you’ll need 1½ cups warm water to yield about 1 cup of thick tamarind liquid.
To make a smaller quantity, mix 60g tamarind pulp with 100ml warm water to yield about ¼ cup of thick tamarind liquid.
Wrap any unused tamarind pulp back in its protective plastic, place back in the plastic sleeve and refrigerate; it’ll keep almost indefinitely stored like this.
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