Instructions: 1. Soak tamarind pulp in 1/2 cup boiling stock off the heat for 15 minutes.

Stir & mash it with a fork to help it dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back wooden spoon to extract all the liquid.

2. Combine tamarind liquid, remaining 1/3 cup stock, soy sauce, sherry, honey & ketchup in a nonreactive saucepan & bring to a simmer over medium-low heat. Slowly drizzle in the cornstarch mixture & heat, stirring, until the sauce thickens, about 2 minutes. Off the heat, stir in the garlic & pepper flakes, Let the sauce stand for 15 minutes, then strain into a serving bowl & add cilantro.

Serving Ideas : good with chicken fingers, like a chutney

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