Saveur – July 2019

3737

A smoking-hot wok

makes for a bubbled

and crispy egg.

Use this liquefi ed version to add sweet-
ness and acidity to pad thai sauce.

One 3-inch square (2 oz.) Thai or
Vietnamese tamarind pulp

1 In a small pot, add the tamarind pulp
and 1¾ cups water. Bring to a boil over
high heat, using a spoon to break up
the tamarind a s it sof tens. Imme diately

turn off the heat, cover the pot, and set

aside until the tamarind is very soft and

hydrated, about 30 minutes.

2 Use a whisk or spoon to mash and stir

the tamarind mixture, breaking up any

remaining large clumps.

3 Set a medium mesh strainer over

a heatproof bowl. Pour the mixture

into the strainer, pressing the solids

to ex trac t a s much liquid a s possi -

ble. (There might be pulp clinging to

the outside of the strainer; add that

to the bowl too.) Discard the remain-

ing solids. Use or refrigerate in an

airtight container for up to 1 week,

or freeze for up to 3 months. Stir well

before using.