6 oz.          180 g         shelled tamarind pods (about 6 large)
1 pt.          500 ml.    water
1 ½ tsp.   20 g.         fresh ginger,  grated
11 oz.        300 g        honey
2 TBS       60 g           soy sauce
¼ tsp.      0.5 g         garlic powder
pinch                           cayenne pepper
8 ea.                             Miniat fully cooked pork drumsticks (11300)

Combine the tamarind pods and water in a sauce pan and simmer covered for 10 min. Pass the liquid and tamarind through a food mill or sieve to remove the seeds and stems and retain all the tamarind pulp.

Add the honey,  soy sauce,  garlic and cayenne pepper to the tamarind liquid.
Simmer to blend flavors and allow to reduce to a nappé consistency if necessary.

Reheat the pork drum sticks on a char grill over low heat.  Baste with several coatings of the tamarind glaze.

Makes 8 appetizer or 4 main course servings.