How to extract tamarind juice Wash the tamarind

Tamarind (or sampalok in the Filipino language) refers to the fruit of the Tamarindus indica or to the tree itself. The fruit is used as the base for soups, stews and sauces in many Southeast Asian dishes. You will find tamarind listed among the ingredients of dishes from the Philippines, Thailand, Vietnam and other parts of the region. Unlike citrus that need only to be cut and squeezed, the traditional way of extracting the juice from the tamarind is to boil it in water and to mash the fruits to squeeze the pulp. It does entail work so a lot of people opt for the more convenient tamarind paste in jars or the powdered soup base for cooking sinigang. I used to but not anymore. I extracted the juice from a hundred grams of fresh tamarind today to cook a pot of dinuguan. Cover with water

The first thing to do is to wash the tamarind to make sure that it is clean before it goes into the pan. Boil the tamarind in water

Place the washed tamarind in a pan and cover with water. Boil until the skins burst, about 20 minutes. Transfer to a bowl

Transfer to a large bowl with half of the cooking liquid. Mash with a fork

Mash the tamarind with a fork. If you have a vegetable masher, it will make the job easier. Strain the juice

Strain the juice into another bowl. Add more of the boiling liquid

Place the strainer with the tamarind over the bowl and pour in the rest of the cooking liquid. Mash and force the pulp through the strainer

With the tamarind submerged in liquid, mash once more, forcing as much of the pulp through the strainer. Strain once again

Strain once more. Tamarind juice

And you have your tamarind juice.