Tamarind Water Food

TAMARIND WATER

Steps:

• Peel the tamarind pods. Remove as much of the hard shell as possible. If you can't get all of the shell off the remaining bits will come off when you boil the tamarinds.
• Add 3 cups of water to a medium size pot and bring the water to a boil. Add the peeled tamarinds and reduce the heat to medium and cook for 10 minutes.
• Let the water cool completely. Remove the tamarinds and reserve the soaking water.
• Remove the sticky paste from the beans and reserve the paste. Discard the beans. (This is the most difficult part)
• Add the soaking water, the tamarind paste and the sugar to the blender and blend for 1 minute.
• Strain the blended liquid into a 1/2 gallon pitcher.
• Add 3 cups of cool water and stir.
• Serve over lots of ice.

TAMARIND WATER

Steps:

• Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds.
• Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice.

TAMARIND PASTE

Steps:

• Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
• Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
• Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.