Tamarind Liquid is used in multiple Vietnamese dishes. You don’t usually use a lot of liquid for a dish, so the best you can do is making the liquid, then freeze it in cubes by pouring the liquid in the ice cup tray. Once the cubes are frozen hard, you can take the cubes out and store them in a zipped plastic bag. Use it whenever a dish needs some tarness from tamarind. Each cube is about 2 tbsp of juice. That’s way it helps cut down the prep time and when it’s frozen, it can last for a long time.
1 package (14-16 oz) seedless tamarind pulp
4 cup water
Break the tamarind pulp from the package into smaller chunks. In a small saucepan, mix it with water and bring it to a simmer. Stir the sauce to break up the tamarind pulp and cook uncovered for about 10 minutes. Remove it from the heat, cover and let it sit for another 30 minutes.
Filter the liquid through the strainer. Use a spoon or a spatula to press the pulp against the strainer to extract as much juice as possible. Discard the left over. The final liquid should have a dark color resembling a chocolate cake batter.
Use the liquid immediately or pour it into the ice cube trays and freeze for later use.
Makes about 3 cups
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