Tamarind Juice or Num Makum Piek
Sour tamarind pulp is mashed in hot water, then squeezed through a cloth to produce tamarind water. It adds sourness to Thai dishes especially curries and soups.
Sour tamarind pulp is mashed in hot water, then squeezed through a cloth to produce tamarind water. It adds sourness to Thai dishes especially curries and soups.