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Tamarind. The bane of all Thai recipes…
How much to use?
I started out making my own from tamarind pods. What a pain in the ass that was… then I found bricks of very thick tamarind pulp. Had to boil that in water but it was better than starting with pods. Then I found tamarind concentrate, which is probably what you have discovered. That was great until I realized that lots of Thai recipes use a watered down version, called tamarind water. How much paste or how much concentrate and how much water? No answers…
In the end, it’s just a guess…
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