For tamarind pulp :
Soak tamarind in water for 30 minutes,
long with their soaking liquid, tamarind, honey, sambal oelek and soy
br>A note about the tamarind soup mix: If you're
br>Drizzle in the honey, tamarind water and lemon juice. Bring
o seal.
For Tamarind Sauce:Place the tamarind pulp, maple syrup
*Note: I used tamarind syrup instead of paste in
an again.
Add the tamarind paste and seasoning.
Boil
nd keep warm.
Tamarind Jus: Soak tamarind in water until soft
Soak tamarind paste in 1/2 cup
Combine tamarind and 2 cups boiling water in a medium heatproof bowl. Cover and let stand for 30 mins. Strain tamarind over small bowl, pressing to extract all liquid, discard tamarind pulp.
Heat oil in a medium heavy-bottomed saucepan over medium-high heat. Cook mustard and cumin seeds, stirring, until they pop. Stir in dates, tamarind liquid and vinegar. Bring to a boil then reduce heat and simmer, stirring occasionally, for 5 mins, or until mixture is almost dry. Blend or process mixture until almost smooth.
uice, sugar, orange zest, butter, tamarind paste, and ginger in a
Place tamarind pods, cleaned of all shells
boil.
Place the tamarind pulp in a heatproof mixing
Remove tamarind flesh from the seeds, by scraping with a knife or by rubbing the seeds and sugar against the sides of the bowl with a wooden spoon. (Or, much easier, use tamarind paste!).
Mix the tamarind flesh with the sugar, and roll into a smooth ball, about 3/4 inch in diameter, with a tamarind seed in the center.
Roll the ball in granulated sugar, and store in an airtight container.
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds.
Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice.
o a boil.Meanwhile break tamarind into large pieces and place
Dissolve the tamarind in the water.
Strain
Combine squid, garlic, lemon zest and spices in a small bowl. Set aside to marinate.
To make the tamarind dressing, combine tamarind paste, honey and 1 tbsp warm water in a small bowl. Set aside.
Heat 1/2 tbsp peanut oil in a wok. Stir-fry squid until lightly browned and tender. Remove from wok.
Add remaining oil to wok. Stir-fry onion and zucchini until tender. Add spinach and stir-fry until wilted. Season to taste. Serve stir-fried vegetables and squid drizzled with tamarind dressing.
ravy, heat the stock and tamarind glaze in a saucepan over