Cach lam mut me (How to make sundried sweetened tamarind)

In the winter season, hot soup and ginger root are our best best best friends; they help us staying warmer (body heat) and staying away from the flu and allergy especially homemade dried sweetened ginger.

How about you? Cooking is art, science, craft,... good dish and great taste make people happier... Getting more information about our popular cooking shows' index, go to the bottom of the page.

Ingredients:

  • tamarind (large, big, straight and healthy)
  • sugar
  • salt

How?

  1. Soak tamarind in the water for 3 hours
  2. Peel off the skin
  3. MAKE SURE – DON’T BREAK … DON’T CHOP OFF…
  4. Soak it in the water with sea salt for 3 days
  5. Take tamarind  out
  6. Cut along the fruit to remove the seeds
  7. Stab around each tamarind by using small sharp utensil likes fork,…
  8. Soak it in the water 1 more day.
  9. Take tamarind out.
  10. Add sugar to tamarind.
  11. Place on the stove, COOK 8-10 minutes
  12. Remove from the stove and soak it again in the sugar
  13. When see the tamarinds are clear, place each piece on the tray and dry them under the sun for 2 days.
  14. When the tamarinds are dried, wet them with one layer sugar.
  15. Then another thinned layer of sugar before wrapping.
  16. Total time: 9-10 days (sunshine), 11-12 days (bad weather)

 


Knowing how to cook is a way of money saving.
Vietnamese food... Chinese food... American food... Cantonese food... Southern food... healthy food... cooking techniques... cooking tips... recipe ideas... recipe videos...