PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Umberlane Tamarind

Independent adaptation of a publicly published Angie Rito recipe. Not affiliated with, sponsored by, or endorsed by Angie Rito.

From a starred kitchen.

Ratio

Ratio by volume: Tamarind 90 ml, Lime Juice 38 ml, Sugar 45 ml, Sriracha 3 ml, Olive Oil 45 ml, Fish Sauce 8 ml
Tamarind 90 mlLime Juice 38 mlSugar 45 mlSriracha 3 mlOlive Oil 45 mlFish Sauce 8 ml

Ingredients

  • Tamarind — ¼ cup + 2 Tbsp tamarind concentrate (90 ml)
  • Lime Juice — 2 Tbsp + 1½ tsp fresh lime juice (37.5 ml)
  • Sugar — 3 Tbsp sugar (45 ml)
  • Salt — 1½ tsp kosher salt (9 g)
  • Sriracha — ½ tsp Sriracha (2.5 ml)
  • Olive Oil — 3 Tbsp EVOO (45 ml)
  • Fish Sauce — 1½ tsp fish sauce (7.5 ml)
  • Garlic — ½ tsp garlic (microplane) (1.5 g)
  • Red Pepper Fla — ¼ tsp crushed red pepper flakes (0.5 g)
  • Lime Zest — zest of 2 limes (2 g)

Method

  1. Pour to the lines in order (bottom → top): Tamarind, Lime Juice, Sugar, Sriracha, Olive Oil, Fish Sauce.
  2. Add finishing notes: Salt, Garlic, Red Pepper Fla, Lime Zest.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Angie Rito. Italian-American. Cited awards include: Michelin 1* (Don Angie).

Originally published as Tamarind Dressing.

Adapted from a Angie Rito recipe (Angie Rito & Scott Tacinelli / Michelin Dining In (Don Angie)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Angie Rito & Scott Tacinelli / Michelin Dining In (Don Angie) (published as “Tamarind Dressing”). Full citation lives in Provenance.

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