Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
nicola lando - sous chef founder
www.souschef.co.uk
Recipe Saved
Recipe Saved
Prep Time: 20
Cook Time: 5
Total: 25
Servings: 12
Author : #Image--2 { max-width: 210px; max-height: 210.0px; } #ImageWrapper--2 { max-width: 210px; } #ImageWrapper--2::before { padding-top:100.0%; } <img class="" src="//cdn.shopify.com/shopifycloud/shopify/assets/no-image-2048-5e88c1b20e087fb7bbe9a3771824e743c244f437e4f8ba93bbf7b11b53f7824c_2048x2048.gif" alt=""> About the author After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.
Ingredients
Remove All · Remove Spices · Remove Staples
Export 1 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
Method for making tamarind water Pour boiling water over the tamarind pulp, and leave to soak for 20 minutes. Break the pulp up with a fork, and strain the mixture into a bowl using a sieve. Press as much pulp through as possible using a spoon, and scrape any tamarind puree from the underside of the sieve into the bowl. The tamarind water will keep in the fridge for up to a week, or can be frozen. If freezing, pour into an ice cube tray for easy-to-use portions. © Speciality Cooking Supplies Limited 2021
471 views