In the heart of Southeast Asia, where vibrant cultures and delicious flavors collide, lies a refreshing beverage that has captivated generations: Me Rim, or Tamarind Drink. This simple yet intensely flavorful drink offers a delightful balance of sweet and tart, a perfect thirst quencher for any occasion. Its unique tang comes from the tamarind fruit, a pod-like treasure brimming with a complex, slightly acidic pulp. From bustling street markets to cozy family kitchens, Me Rim is a beloved staple, enjoyed both hot and cold, proving its versatility and widespread appeal. It's the perfect embodiment of simple ingredients creating an extraordinary taste experience.
This recipe unlocks the secret to crafting the perfect Me Rim at home. We'll guide you through each step, from preparing the tamarind pulp to achieving the ideal balance of sweetness and sourness. Get ready to discover the simple process of making this incredibly refreshing and authentic Southeast Asian drink – a taste of paradise in every sip.
Tools Needed
- Pot
- Strainer
- Jar
Ingredients
- Tamarind: 500g
- Raisins: 150g
- Pickled Plums (Sweet and Sour): 200g
- Rock Sugar: 700g
- Water: 1.5-2 liters
Step-by-Step Instructions
Step 1. Prepare the Tamarind Base
- Prepare the tamarind. Choose yellow tamarinds for a milder, more fragrant flavor. If using black tamarinds, be aware that the sour taste may be stronger.
- In a pot, combine 500g tamarind and 1 liter of water. Bring to a boil, then simmer for 20-25 minutes until the tamarind flesh dissolves. Remove and discard the seeds.
- Add about 500-600ml of cold water to the tamarind pulp to extract any remaining flesh. Stir well. This will yield roughly 1 kg of tamarind pulp.
- Add 700g rock sugar to the tamarind pulp. Stir until dissolved.
- Simmer the mixture for 30-40 minutes, or until the base is reduced to about 1/3 of its original volume.
Step 2. Add Sweet and Sour Elements
- Boil the raisins in water until they expand. No need to wash if they are already clean.
- Slice the pickled plums into pieces of moderate thickness.
- Add the raisins and pickled plums. Simmer for another 5-7 minutes.
Step 3. Refine and Cool
- Strain the mixture through a sieve to remove any remaining tamarind shells or rock sugar threads.
Step 4. Store for Later Enjoyment
- Let the tamarind pulp cool completely. Then pour into jars and store in the refrigerator for longer shelf life (up to 3-4 months).
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- For a chewier texture, use the whole tamarind seeds. However, this method can be more challenging.
- Ensure that your pickled plums are sweet and sour, not salty. Salty plums will ruin the recipe.
- Don't overcook the raisins and plums, as this will cause them to become mushy. Aim for a slightly soft texture.
- When serving, mix 100ml of water with 400ml of the tamarind pulp for the desired consistency.
Nutrition
- N/A
FAQs
1. Can I use tamarind paste instead of fresh tamarind?
Yes! Tamarind paste is a convenient alternative. Just follow the recipe instructions, adjusting the amount according to the paste's concentration. Start with less and add more to taste.
2. How can I adjust the sweetness and sourness?
Taste your drink as you go! Add more sugar for sweetness or more tamarind pulp for a stronger sour taste. Adjust to your preference.
So there you have it – a simple, refreshing, and undeniably delicious Tamarind drink ready to enjoy. This recipe is easily adaptable to your taste, allowing you to perfect your own unique version. Now go forth and quench your thirst with this sweet and sour delight!