Ginger And Tamarind Refresher Food
TAMARIND-GINGER DIPPING SAUCE
Steps:
- In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
- Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
- Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.
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- Bring 1 1⁄2 cups water to a boil. Put tamarind pulp in a small heatproof bowl and cover with the boiling water. Let sit until pulp is soft and mushy, 1 to 3 hours. Using a small potato masher or clean hands, massage and squeeze pulp to break it up. Strain through a fine-mesh strainer set over a medium bowl, pressing with a spoon to extract as much pulp as possible. Chill extract (discard seeds and fibers).
- While tamarind is softening, rinse ginger. If it’s young, leave skin on and gently scrub; otherwise, peel. Cut into thin slices, then combine with sugar and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, then immediately remove from burner. Cover and steep 10 minutes. Strain through a fine-mesh strainer and discard ginger (see tip, below). Let cool.
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