Tamarind Juice

From Asian Grilling by Su-Mei Yu

Makes 1 cup

One 4X3 inch chunk tamarind pulp
1 1/4 cups boiling water

1. Combine the tamarind pulp and boiling water in a bowl. Let sit until the water is cool to the touch. Massage the tamarind to loosen and separate the pods, then let sit for another 15 minutes and massage it once more.

2. Wait for another 15 minjutes, or until the thickened liquid looks like applesauce. Skim off the amount called for in the recipe. Transfer the rest to a jar with a tight fitting lid and refrigerate. It will keep for a couple of weeks. Each time you use it, add some cold water to the juice. When it becomes too watery and will no longer thicken when you add water, discard it, and start a new batch.