Patricia Tanumihardja

Tamarind Water

Air Asam

Preparation info
  • Makes

    2½ cups

    • Difficulty

      Easy

Appears in
Mortar and Pestle: Classic Indonesian Recipes for the Modern Kitchen
Mortar and Pestle

By Patricia Tanumihardja

Published 2024

  • About

While tamarind concentrate is readily available, I prefer to make my own tamarind “water.” Even though the extract is called water, don’t expect it to be runny like its namesake. In fact, the liquid is viscous like fruit juice.

Ingredients

  • 8 oz (225 g) seedless wet tamarind (half a package)
  • 2

Method

In a small pot over medium-high heat, bring the tamarind and 2 cups (475 ml) of water to a boil. Stir with a wooden spoon to release the pulp for about 10 minutes. Remove from the heat and allow to cool.

When the mixture is cool enough, rub the pulp with your fingers. Push the mixture through a fine-mesh sieve with a wooden spoon, pressing down to release as much extract as possible; re