Tamarind Water

In Burmese salad and sauces tamarind water is used rather than lemon or vinegar. While tamarind paste and tamarind puree can be bought easily at grocery stores, I prefer to extract it from actual ripe tamarind.

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Ingredients

ripe tamarind pulps

Warm or boiled water

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Methods

• Place ripe tamarind pulp and warm or boiled water in 1:1 ratio into a bowl.

• Let it sit for 15 - 20 min for the tamarind pulp to soften.

• Using either hand or a fork to mash the pulp to extract the puree until water get to brown and muddy color.

• You can choose to sieve the tamarind water or leave it as it is. In this case I choose not to sieve it and leave it as it is while I prepare other ingredients to make salad.