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Ingredientes
- 2 Tbsp. Peanut oil
- 2 x Cloves garlic, chopped
- 2 x Shallots, chopped Or possibly
- 1 sm Onion, chopped
- 1 x Warm chili, seeded, chopped, (up to 2 )
- 3/4 c. Frzn tamarind puree, thawed
- 1/4 c. Asian fish sauce, or possibly to taste
- 2 Tbsp. Sugar, or possibly to taste
- 2 Tbsp. Fresh cilantro, minced (optional)
Direcciones
- Heat the oil in a wok or possibly large, heavy skillet over high heat. Add in the garlic, shallots, ginger, and chilis and saute/fry till fragrant but not brown, about 30 seconds, stirring constantly.
- Stir in the tamarind, fish sauce, and sugar and bring to a boil over medium heat. Reduce heat to medium low and simmer gently, uncovered, till thickened and the flavors are well blended, about 5 min. Remove from the heat and taste for seasoning, adding fish sauce or possibly sugar (more) as necessary; the sauce should be highly seasoned. Stir in the cilantro (if using) and transfer the sauce to bowls and let come to room temperature.
- Serve immediately.
- Makes about 1 c..
- Tamarind is the sweet-sour pulp of a tropical seed pod, and its mouthpuckering tartness makes a nice counterpoint to the grilled fare of Southeast Asia. Serve this lively sauce with sate, but do not stop there.
- Grilled shrimp, chicken, pork, and even hamburgers shine in its presence.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 194g | |
| Calories 395 | |
| Calories from Fat 240 | 61% |
| Total Fat 27.11g | 34% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5563mg | 232% |
| Potassium 330mg | 9% |
| Total Carbs 35.49g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 30.54g | 20% |
| Protein 4.7g | 8% |
