Agua De Tamarindo Food

TAMARIND AGUA FRESCA

Steps:

• Fill glasses with ice. Combine water, tamarind concentrate, and sugar in a pitcher; stir until sugar is dissolved. Pour over ice and garnish with orange and lime slices.

AGUA DE TAMARINDO

Steps:

• Bring 1 quart of water to a boil then add the pods and the sugar and stir continuously while the mixture boils for one minute. Pour into a glass or stainless steel bowl and steep for about 2 hours. This time may be as little as 1 hour for very fresh pods and 2 1/2 hours for older pods.
• Use your hand or a spoon and break up the softened pods to free the pulp and the seeds.
• To finish:.
• Strain the mixture through a sieve pressing on the pod solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Cover and refrigerate until time to serve. Stir before serving.

AGUA DE TAMARINDO

Steps:

• Peel the tamarind pods by hand and discard the outer shell. It's okay if there are still little bits of shell stuck to the flesh, as the beverage will be strained.
• Put the tamarind flesh in a saucepan, seeds and all. Add the water, place over medium heat, and bring to a boil. Lower the heat and simmer, stirring occasionally, until the pulp is very soft, about 45 minutes.
• Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid and tamarind pulp as possible. Add the sugar and stir until it dissolves. Taste and add a little more sugar if you like. Let cool to room temperature, then refrigerate until completely chilled. Serve over ice.

MEXICAN TAMARIND COOLER (AGUA DE TAMARINDO)

Steps:

• Unpeel the fresh tamarind pods.
• Scrape any remaining peel bits under running water,.
• Bring unpeeled tamarind to boil in some of the recipe water.
• Simmer for about 3 min.
• Let cool and with hands get the pits out.
• Process unpitted pulp in blender.
• Sweeten remainding water.
• Mix everything together.
• Sieve for any remaining pulp threads or peel bits.
• Chill and enjoy.

AGUA DE TAMARINDO (TAMARIND WATER)

Steps:

• Wash the tamarinds and soak in 4 cups (32 fl oz/1 l) hot water for 2 hours.
• After the tamarinds have soaked, reach into the bowl and rub them against each other for at least 5 minutes to obtain as much pulp as possible, about 2 cups.
• Strain the liquid into a pitcher, dilute with 6 cups (48 fl oz/1.5 l) cold water and sweeten to taste.

TAMARIND CHICKEN WINGS

Steps:

• Chop the shallots.
• Throw all the marinade ingredients into a food processor and whiz till you get a nice smooth paste.
• Taste the marinade. It should have a pronounced tamarind-y and sweet flavour. Don't worry about the saltiness yet.
• Take the chicken wings and cut each wing into two at the joint.
• In a large bowl, add the chicken wings and marinade and mix well with your hands.
• Cover and leave it to marinate overnight in the refrigerator, even 24 hours if you can.
• After the marinating time is over, you'll find that some of the marinade has pooled in your bowl.
• Transfer the chicken wings to another bowl, gently shaking off any excess marinade.
• Now you'll have marinated wings in one bowl and excess marinade in the other.
• We're about to deep-fry the chicken wings and the excess marinade will form our dipping sauce.
• The wings must be fried only when required so they stay hot.
• To make the sauce, take a pan, heat it, and pour the extra marinade into it.
• Add about 1/2 cup of water or chicken stock and cook over medium heat for about 15-20 minutes till you have a sweet and fruity-sour sauce the consistency of tomato ketchup.
• At this point, taste the sauce for saltiness and flavour balance.
• Adjust if required. Turn off the heat.
• For the wings: In a frying pan, heat about 300 ml oil for deep-frying.
• Fry as many wings on medium-high heat at one time as you can without crowding them too much.
• This should take about 5 minutes or till it turns a nice brown (not golden brown; we want them darker than that.).
• Remove the first batch to a platter and dry the extra oil off with paper towels.
• Repeat this till you've fried the entire batch of wings. Resist the temptation to eat them after they're fried. Actually, go ahead, try one piece. ;).
• Now you have deep-fried wings and a dipping sauce.
• How you want to take it from here is up to you.
• You can serve the wings with the sauce on the side, or you can pour the sauce on top of the wings with a spoon to coat them. The second option is messier to eat, but more fun.