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Tamarind Dipping Sauce
Tamarind pulp is sold in blocks and will keep for several weeks in the refrigerator. A blender gave the sauce its smooth consistency.
lemon grass stalks, trimmed, bottom 8 inches chopped
large shallot, chopped
I tried making the dipping sauce to go with Chang Mai Chicken, as seen on the Milk Street, but my sauce turned out like a watery liquid with hints of citrus and tamarind and but a strong fish sauce taste. I used tamarind concentrate, not pulp, which might have been part of the problem. I buy a tamarind dip with dates from my local Indian market, it has a thick consistency with dark rich brown color and hint of chili spice -- it's simply delicious. Should this tamarind dip be liquidity? Also, the ingredients call for tamarind pulp, any reason not to use the seeded tamarind paste?
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