Difference between revisions of "GINGER-TAMARIND SAUCE"
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# Put [[tamarind juice|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. | # Put [[tamarind juice|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. | ||
| − | [[Category:Afghan | + | [[Category:Afghan cuisine]] |
[[Category:Afghan Vegetarian]] | [[Category:Afghan Vegetarian]] | ||
[[Category:Tamarind Recipes]] | [[Category:Tamarind Recipes]] | ||
[[Category:Tamarind juice Recipes]] | [[Category:Tamarind juice Recipes]] | ||
Revision as of 07:05, 6 April 2012
Description
Ingredients
Directions
- 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.
