Food recipes
Sweet Tamarind Sauce
Sweet Tamarind Sauce
Ingredients:
1 teaspoon tamarind paste
½ cup dark brown sugar
¾ cup water
½ teaspoon minced fresh ginger
¼ teaspoon minced garlic
Directions:
1¾ teaspoons soy sauce
pinch dried oregano
dash ground black pepper
GARNISH
julienned carrot
julienned red cabbage
chopped fresh cilantro
1. Toast the pine nuts in a small skillet over medium/low heat for 5 to 10
minutes, or until the nuts begin to brown. Stir or toss the nuts often, and
watch them closely so they don’t burn.
2. Combine the pine nuts with cream cheese, sun-dried tomato, chipotle
chile, red onion, lemon juice, cilantro, garlic powder, salt, and pepper in a
medium bowl. Stir well. Add the diced avocado and stir gently to combine
with the other ingredients. Be careful not to mash up the avocado—you
don’t want guacamole.
3. Position a wonton wrapper on a plate, floured-side down, with one
corner pointing toward you. Brush the edges with beaten egg. Measure ½
cup of the avocado filling into the center of the wrapper. Form the filling
into a horizontal pile that is about 4 inches long by 1½ inches wide. Fold
over the left and right corners, and then fold the corner closest to you over
the filling and on top of the corner farthest away. Roll the egg roll away
from you over the top corners. Be sure to use a little pressure as you roll so
that the contents of the egg roll are nice and snug in there. Chill for 2 to 12
hours, but don’t go longer than that or the avocado may begin to brown.
4. Prepare the tamarind sauce by combining all the ingredients in a small
saucepan. Set the pan over medium heat, and when the mixture begins to
boil, set your timer for 5 minutes.After 5 minutes, the mixture should have
thickened and reduced to about ½ cup. Pour the sauce into a small serving
bowl and set aside until you’re ready to plate the dish.
5. To fry the egg rolls, heat the oil to 375 degrees F in a large saucepan or
deep fryer. Fry the egg rolls two or three at a time for 4 minutes, or until
lightly browned. Drain them briefly when they come out of the oil, but don’t
let the egg rolls sit too long, as you want them to be just slightly warm, even
a little cool, in the middle when served. Slice each egg roll diagonally
through the middle and arrange around the small bowl of dipping sauce on a
plate that is sprinkled with a garnish of julienned carrot and julienned red
cabbage. Just before serving, sprinkle a little chopped cilantro over the
entire plate.
Ingredients:
1 teaspoon tamarind paste
½ cup dark brown sugar
¾ cup water
½ teaspoon minced fresh ginger
¼ teaspoon minced garlic
Directions:
1¾ teaspoons soy sauce
pinch dried oregano
dash ground black pepper
GARNISH
julienned carrot
julienned red cabbage
chopped fresh cilantro
1. Toast the pine nuts in a small skillet over medium/low heat for 5 to 10
minutes, or until the nuts begin to brown. Stir or toss the nuts often, and
watch them closely so they don’t burn.
2. Combine the pine nuts with cream cheese, sun-dried tomato, chipotle
chile, red onion, lemon juice, cilantro, garlic powder, salt, and pepper in a
medium bowl. Stir well. Add the diced avocado and stir gently to combine
with the other ingredients. Be careful not to mash up the avocado—you
don’t want guacamole.
3. Position a wonton wrapper on a plate, floured-side down, with one
corner pointing toward you. Brush the edges with beaten egg. Measure ½
cup of the avocado filling into the center of the wrapper. Form the filling
into a horizontal pile that is about 4 inches long by 1½ inches wide. Fold
over the left and right corners, and then fold the corner closest to you over
the filling and on top of the corner farthest away. Roll the egg roll away
from you over the top corners. Be sure to use a little pressure as you roll so
that the contents of the egg roll are nice and snug in there. Chill for 2 to 12
hours, but don’t go longer than that or the avocado may begin to brown.
4. Prepare the tamarind sauce by combining all the ingredients in a small
saucepan. Set the pan over medium heat, and when the mixture begins to
boil, set your timer for 5 minutes.After 5 minutes, the mixture should have
thickened and reduced to about ½ cup. Pour the sauce into a small serving
bowl and set aside until you’re ready to plate the dish.
5. To fry the egg rolls, heat the oil to 375 degrees F in a large saucepan or
deep fryer. Fry the egg rolls two or three at a time for 4 minutes, or until
lightly browned. Drain them briefly when they come out of the oil, but don’t
let the egg rolls sit too long, as you want them to be just slightly warm, even
a little cool, in the middle when served. Slice each egg roll diagonally
through the middle and arrange around the small bowl of dipping sauce on a
plate that is sprinkled with a garnish of julienned carrot and julienned red
cabbage. Just before serving, sprinkle a little chopped cilantro over the
entire plate.
Printed from https://recipe.bluelayer.org/recipe/71022/sweet-tamarind-sauce