Beyond medicine, tamarind can be a tasty treat, too! My mother, who has been my family’s culinary expert, uses young and tender tamarind leaves to enhance her sinampalukan. She adds the fruit pulp as a natural souring agent to the sinigang broth.
Here is the recipe of her vegetarian salamagi bagoong, perfect for persons who are allergic to bagoong-alamang. The recipe is a perfect dip for mangoes and best partnered with kare-kare.
½ cup ripe tamarind pulp
½ cup chopped tomatoes
½ cup salted black beans
1 tablespoon minced garlic
1 tablespoon chopped ginger
1 tablespoon honey
1. Mix all ingredients in a bowl using a spoon.
2. Put mixture in a saucepan and cook over medium heat. Constantly stir for about 15 minutes. The bagoong is ready to serve. This recipe yields one small jar of bagoong, which can be kept in the refrigerator for one week.