26th Feb 2016
Try Darina’s authentic take on tamarind water, picked up fresh from her travels to the Far East.?It’s an ideal?ingredient in her Myanmar chicken curry – recipe only in our gorgeous new March-April issue, on shelves now.
YOU WILL NEED
a piece of tamarind pulp, the size of a mandarin orange (available from specialist food stores)
6 fl oz (175ml/3/4 cup of hot water
1 Tear a lump of tamarind, about the size of a mandarin, off the block. Soak it for a minimum of 2 hours or overnight in hot water in a small non-metallic bowl or cup. (The water should cover the tamarind.)
2 Push the tamarind pulp through a strainer with your clean fingers. Keep pressing until just the fibre and seeds are left in the sieve. Scrape all the pulp from the outside of the sieve. Use extra water, if necessary, to separate the pulp from the fibres. Discard the seeds and fibre.
3 Add to Darina’s delicious Myanmar curry (see the March-April issue for the recipe). Enjoy!
Image:?View over the temples and pagodas of old Bagan, courtesy Darina Allen
Painting kitchen cabinets can be transformative and can be achieved relatively low-cost,...
The documentary Miss Americana has shown a different side to...
For Mother's Day Lia Hynes sits down with Rosanna Davidson, whose exceptional journey into motherhood has given many hope.
With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.
What’s seldom is truly wonderful, writes Amanda Cassidy Dublin Zoo...