Discussion
Love it, try this http://www.waitrose.com/recipe/Crispy_Salmon_and_A...
My Mother-inlaw is Filipino and uses Tamarind quite a lot. Pork Adobo using tamarind is really nice and Burmese tamarind beef also good.
I now use it quite a bit at home, usually making spicy hot and sour stews, not based on any recipes but just using it to taste. its an aquired taste but an addictive one
from memory the last stew i made was something like this:
1kg Pork shoulder skinned and cubed
1 sliced onion
6 cloves garlic finely chopped
lump of ginger finely chopped
3 tablespoons of tamarind extract
3-4 chillis sliced
2 tbsp soy
2 tsp fish sauce
Stew all ingredients for 2-3 hours (I normally put the pork rind in the stew to add body and remove afterwards)
reduce to thick gloopy consistancy and add extra tamarind at the end to taste.
serve with steamed rice and green veg.
With regards to the OPs story- i always hit my curries with a bit of acidity at the end- splash of lemon juice etc. Always transforms the flavour.
I now use it quite a bit at home, usually making spicy hot and sour stews, not based on any recipes but just using it to taste. its an aquired taste but an addictive one
from memory the last stew i made was something like this:
1kg Pork shoulder skinned and cubed
1 sliced onion
6 cloves garlic finely chopped
lump of ginger finely chopped
3 tablespoons of tamarind extract
3-4 chillis sliced
2 tbsp soy
2 tsp fish sauce
Stew all ingredients for 2-3 hours (I normally put the pork rind in the stew to add body and remove afterwards)
reduce to thick gloopy consistancy and add extra tamarind at the end to taste.
serve with steamed rice and green veg.
With regards to the OPs story- i always hit my curries with a bit of acidity at the end- splash of lemon juice etc. Always transforms the flavour.
Edited by Pete Franklin on Monday 15th November 16:36
Peter Gordon (of Sugar Club and Providores fame) makes it into tea, to drink either hot or cold.
The proportions are 10g tamarind paste to every 100ml boiling water, adding sugar if you like it.
I haven't tried this, but next time I do a run to Wing Yip I'll pick up some tamarind and get experimenting.
The proportions are 10g tamarind paste to every 100ml boiling water, adding sugar if you like it.
I haven't tried this, but next time I do a run to Wing Yip I'll pick up some tamarind and get experimenting.
I love Tamarind, when I lived in Kenya a restaurant at the local safari park used to serve it up as a BBQ sauce with (culled) exotic meat kebabs, fabulous stuff - wish I had the recipe.
I use it in curries (dried tamarind block) with about twice the volume of boiling water in a bowl to make it sauce-like and so I can remove the rock-hard seeds it may have. You don't need much to make a difference.
I use it in curries (dried tamarind block) with about twice the volume of boiling water in a bowl to make it sauce-like and so I can remove the rock-hard seeds it may have. You don't need much to make a difference.
Thread resurrection!
After eating a Thai meal which featured tamarind I decided to buy some tamarind paste however now I'm not sure what to do with it.
I guess I can make a dipping sauce, incorporate it in a BBQ sauce or add it to a stir fry.
Has anyone got any more inspiring recipes using tamarind?
After eating a Thai meal which featured tamarind I decided to buy some tamarind paste however now I'm not sure what to do with it.
I guess I can make a dipping sauce, incorporate it in a BBQ sauce or add it to a stir fry.
Has anyone got any more inspiring recipes using tamarind?
Tamarind is an important part of a number of middle eastern and Indian recipes.
When my lass made strew using it, it was steeped in boiling water for about half an hour or until cool and then added to various dishes. It does indeed add a complexity to food that is addictive to say the very least!
The other thing is that as a child my mother used to make 'fire water'. Steep tamarind in boiling water with several very hot chillies. When cooled, serve the liqour in a bowl as a 'sauce' to be drizzled over (curried mince or chicken) and rice. Rather delicious.
Tamarind and coconut milk are rather seductive taste companions and make a wickedly wonderful pouring sauce. Be warned though, piquant as a word does not do the combination justice.
When my lass made strew using it, it was steeped in boiling water for about half an hour or until cool and then added to various dishes. It does indeed add a complexity to food that is addictive to say the very least!
The other thing is that as a child my mother used to make 'fire water'. Steep tamarind in boiling water with several very hot chillies. When cooled, serve the liqour in a bowl as a 'sauce' to be drizzled over (curried mince or chicken) and rice. Rather delicious.
Tamarind and coconut milk are rather seductive taste companions and make a wickedly wonderful pouring sauce. Be warned though, piquant as a word does not do the combination justice.
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