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Add a photoServings: 1
Ingredients
- 3 Tbsp. Tamarind pulp
- 1/2 c. Boiling water
- 1 Tbsp. Garlic crushed through a press
- 1 Tbsp. Ginger juice (use garlic press)
- 1 tsp Finely chopped and seeded warm chile such as Serrano or possibly Thai types
- 1/4 c. Rice wine vinegar
- 2 Tbsp. Honey (or possibly to taste)
- 1 Tbsp. Soy sauce
Directions
- Stir and mash the tamarind into the boiling water and allow to sit off heat for 10 min. Strain, pressing solids with a spoon to extract all juices.
- Combine tamarind with remaining ingredients in a small saucepan and stir over moderate heat till honey dissolves. Cold.
- NOTE: These delicious sounding glazes, with nary a bit of fat (I have not changed them at all), were of course originally designed to go with and flavor meat. If any of you use them, please write and let us know what you used them on, how you cooked it, and how it turned out.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 288g | |
| Calories 266 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 925mg | 39% |
| Potassium 409mg | 12% |
| Total Carbs 66.55g | 18% |
| Dietary Fiber 2.6g | 9% |
| Sugars 60.54g | 40% |
| Protein 2.84g | 5% |
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