Tamarind and plum sauce recipe
Tamarind and Plum Sauce recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|125 g||tamarind pulp|
|370 ml||boiling water|
|180 ml||plum sauce|
|190 ml||oyster sauce|
|190 g||caster sugar|
Over the tamarind pour the boiling water. Let it cool a little and break the pulp up with your fingers. Pass the mixture through a sieve.
Combine tamarind juice/sauce, plum sauce, oyster sauce. Store in an airtight container(glass) in the fridge for up to 30 days.
Good with marinated chicken, king prawns, duck and stir-fries.
ca. 15 min
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