Making Agua de Tamarindo

One way to get away with everything and virtually always get what you want? Have the same birthday as the old man.

I, of course, am only joking. The getting away part, that is, because I actually share the same birthday as my father.

Before he got the job in Qatar life was a little rough, in every sense. I think my father has always raised me a bit more like a son than a daughter. I don’t mean that in a weird “Lady Oscar” way, but rather that he has always instilled a sense of responsibility and endurance that would have probably been more appropriate passed down to a son, not that I mind or anything, because if he hadn’t then I don’t think I could handle hardships as well as I do now.

My father and I are also comrades when it comes to finding out where the good foods are. I would consider our family to be Nomads because we have relocated to different places from time to time and wherever we’ve lived we would always find out where the best eats were. One of the most vivid memories I have with my father is when we once lived in Cepu, Java and him taking a 5 year-old me on his bike and we went around looking for deep fried doves. He would always give me the meatiest part of the bird and I would watch as he eats the brain with some basil leaves. Another memory is when I would get sore throat and he would make me a tamarind drink sweetened with sugar to make it better. Now that I’m a little older and a little wiser I can [and have] recommend better remedies for when he gets a sore throat.

I do wish I could celebrate with the family, especially at a rather hard time like now, but I’m also glad I have some time this weekend to make this post before I leave for my night shift. So here’s to us, Pop.

AGUA DE TAMARINDO:

[ 10 tamarind pods + 3-4 lime leaves + 4-5 cups of water + 3/4 cups sugar, or to taste ]

Peel the tamarind pods, removing the veins that run along the sides.

Don’t worry if bits of the pod adhere to the pulp; they will come off easily after cooking. Do not attempt to remove the seeds at this point.

Bring half the water to a boil and add the peeled tamarind pods and lime leaves. Boil until the pulp is soft, about 15 minutes.

Let the tamarind water sit until the pulp is cool enough to handle.

Using your hands, remove the seeds from the pulp; they will slide out easily. Discard the lime leaves and seeds and any bits of outside peel that may have stuck before cooking.

Put the pulp, cooking water and sugar in the blender and liquify.

Strain this mixture into a pitcher and add more water or sugar to taste.

Mix well and chill. Serve with ice and garnish with lime leaves.

AGUA DE TAMARINDO:

[ 10 tamarind pods + 3-4 lime leaves + 4-5 cups of water + 3/4 cups sugar, or to taste ]

Peel the tamarind pods, removing the veins that run along the sides.

Bring half the water to a boil and add the peeled tamarind pods and lime leaves. Boil until the pulp is soft, about 15 minutes.

Let the tamarind water sit until the pulp is cool enough to handle.

Using your hands, remove the lime leaves and seeds from the pulp; they will slide out easily. Discard the seeds and any bits of outside peel that may have stuck before cooking.

Put the pulpy water, the rest of the water and sugar in the blender and liquify.

Strain this mixture into a pitcher and add more water or sugar to taste.

Mix well and chill. Serve with ice and garnish with lime leaves.