Tamarind paste

Tamarind paste

By
From
KOTO
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
200g tamarind pulp

Method

  1. Break the tamarind pulp into small pieces and put in a bowl with 100 ml warm water. Allow to soften for 15 minutes. While softening, mash the pulp with a spoon.
  2. Pass the mixture through a sieve and discard the seeds. Tamarind paste can be stored in the refrigerator for 2–3 weeks.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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