Recipe - Tamarind Dip

1 One half tablespoon Tamarind Pulp
One half cup Plus
1/3 cup Chicken stock, canned ok;
boiling hot
1 tablespoon Soy Sauce
2 tablespoon Sherry, dry
4 teaspoon Honey; or to taste
1 One half tablespoon Ketchup
1 One half teaspoon Cornstarch, diluted in
2 teaspoon Cold water
1 teaspoon Garlic, minced
One fourth teaspoon Pepper,Red,flakes, dried; or
to taste
3 tablespoon Cilantro,Fresh,Chopped

1. Soak tamarind pulp in One half 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
mediumlow 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 Noellekk@AOL.COM

Serving Ideas : good with chicken fingers, like a chutney