Tamarind
Crescent-shaped pods of
tamarind fruit dangle from huge hardwood trees throughout
Southeast Asia. Tamarind liquid is made by soaking ripe tamarind
pulp and pressing it through a strainer to create a thick,
luscious puree which is earthy brown, smoky, sour and sweet. Taste
it right away, noting its flavor--then you can stir in sugar to
balance a batch after a few days, since it sharpens with time. I
keep a batch covered and refrigerated for up to a week. Its color
enhances paht thai, among other dishes. Indian-style tamarind
chutney is an excellent substitute; or stir together equal parts
of soy sauce, sugar, and lime juice or white vinegar.
