Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Jean-Georges Vongerichten
Jean-Georges Vongerichten
June 2002

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Recipe Summary

Yield:
MAKES 1 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium heatproof bowl, blend the tamarind pulp with the boiling water to a paste. Pass the paste through a coarse strainer, pressing with a firm rubber spatula to remove the seeds and fibers. Stir in the honey, fish sauce, chiles and garlic. Season with salt

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Make Ahead

The glaze can be refrigerated for 1 month.

Serve With

Grill Match Shrimp, short ribs, thinly sliced beef, chicken or pork.

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