Knorr Tamarind Soup Mix Recipes

FILIPINO SINIGANG (TAMARIND SOUP)

Steps:

• Saute ribs garlic onions and salt to taste until brown.
• In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
• Remember you can eat this with rice.
• Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
• It is good if the meat easily comes away from the bone.
• You can eat this straight or over rice or both.

SALMON WITH TOMATOES AND ONIONS IN TAMARIND SAUCE

Steps:

• 1. Preheat oven to 375 degrees and make sure the oven tray is in the center. 2. Lay the salmon fillet on a rectangular ceramic or pyrex dish. 3. Depending on the size of the salmon, the tail end of the salmon could be folded for even cooking. 4. Drizzle approx. 1/8 cup of olive oil over the fish and spread evenly. 5. Sprinkle 1/3 of the tamarind soup base mix on the fish. Add salt and pepper at this time. 5. Alternately line up rows of 1/4" thick sliced tomatoes and onions, overlapping each other. (the entire fish must be covered completely). 6. Sprinkle another 1/3 of the tamarind soup base. 7. Drizzle the remaining olive oil. 8. Bake the fish approx 10 min. then increase the temp. to 400 degrees until the tomatoes start to wrinkle and the onions starts to slightly turn brown - approx another 5-10 minutes. 9. Garnish generously with cilantro and serve.

SHRIMP, CILANTRO AND TAMARIND SOUP

Steps:

• Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
• Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
• Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.