Difference between revisions of "GINGER-TAMARIND SAUCE"
RealRecipes (talk | contribs) m (Text replace - "Category:Afghan Recipes" to "Category:Afghan cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[water]] | * [[water]] | ||
* [[ginger]] shreds | * [[ginger]] shreds | ||
| − | == | + | == Procedures == |
# Put [[tamarind]] residue in a nonmetallic bowl, add 1/2 cup boiling [[water]], and let soak for 30 minutes. Mash the residue and extract as much [[tamarind]] essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. | # Put [[tamarind]] residue in a nonmetallic bowl, add 1/2 cup boiling [[water]], and let soak for 30 minutes. Mash the residue and extract as much [[tamarind]] essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. | ||
Latest revision as of 16:48, 16 July 2012
Description
Ingredients
Procedures
- Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.
- Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds.
