The context of my contemplation of Mango Quinoa, Supper Tomorrow

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It's snowing in Renton.  Tomorrow i'm going to try to perfect the dish that i found so delicious last week,  Mango Tamarind sauce over Quinoa, only its going to be all about Mango and not at all about pineapple.  Since ripe Mangos are impossible to time in the snows of Renton, am resorting to what i can get imported in a can from Thailand. 

You may find this item strangely related to [title Thinking about habits].

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Intentions:

Mix about equal parts mango juice with the fresh tamarind paste i made last night.  Balance the mix in real time for taste.  Simmer. Then the question is how to thicken.   I have three potential ways:
  1. Temper some corn starch and add to the simmering pot.
  2. Just let the sauce reduce by long simmering.
  3. Add to egg yolks like in making holandaise. 
Actually i'd like to try all three. 

As the sauce thickens it may change flavor, more of the sour may boil off, or more of the sweet.  If it becomes too sour, i'll add date paste and/or brown sugar ... if too sweet i'll add tamarind concentrate.  

Add some salt and a hint of cyanne pepper at the end.  Perhaps add some milk or cream to lighten color.

The intention is to avoid a heavy sauce, instead i want a light and fruity texture.  Hence i am avoiding heavy cream and/or butter.

The quinoa i'll boil and simmer in part mango and part chicken broth.

Open the can of mangos and serve them over the quinoa under the sauce.

To be served with halved cherry tomatoes and cucumbers drenched in tamarind mayo already made last night.

Tags

  1. mango
  2. tamarind
  3. quinoa
  4. item 14593
  5. my intentions
  6. sauces
  7. item 14614
  8. my intentiond

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