Tamarind balls PDF Print E-mail

Tamarind Balls

1 cup tamarind pulp with seeds
1 1/2 cups firmly packed light brown sugar
2 cups cooked camote, mashed
1/4 teaspoon fine salt
1 cup syrup (1 cup sugar to 1/2 cup water)
Yellow cellophane for wrapping

Mix all ingredients on a thick pan and cook over medium heat. Stir continuously while cooking. Cook until it becomes thick and sticky. Cool.

Shape into desired size balls, then roll in granulated sugar. Wrap in cellophane.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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