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Tamarind Dipping Sauce     CD  ACC  Cambodian  20mins plus cooling


Cambodian Name:  Tirk umpel


Makes approx. 120ml/4fl.oz.   Cold    Accompaniment   Dairy Free  Eggless Cambodia  Asia Asian



2 tbsp Tamarind Pulp

90ml/3fl.oz. Water

2 tbsp Sugar

2 tbsp Fish Sauce

2 Garlic Cloves, very finely chopped

1 small chilli, seeded and finely chopped




1. Place the tamarind pulp in a small saucepan together with the water, bring to the boil and simmer for 10 minutes.


2. Strain the cooking liquid into a small bowl, squeezing as much liquid from the pulp then discard the pulp.


3. Return the tamarind liquid to the saucepan together with  the  remaining ingredients in a small saucepan, bring to the boil, stirring then reduce the heat and simmer for 3 minutes.


4. Remove from heat and allow it to cool before serving.


You can add more sugar or fish sauce according to taste.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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