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.
Ingredients
ripe tamarind pulps
Warm or boiled water
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.
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