Tamarind And Five Spice Marinade Recipes

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SPICY TAMARIND SKIRT STEAK



Spicy Tamarind Skirt Steak image

Provided by Dawn Perry

Categories     Beef     Quick & Easy     Dinner     Steak     Hot Pepper     Tamarind     Chile Pepper     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

3 Thai or serrano chiles, with seeds, thinly sliced into rounds
1/4 cup tamarind concentrate
3 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon plus 4 teaspoons vegetable oil
1 1/2 pounds skirt steak, cut into 4 pieces
Ingredient info: Tamarind concentrate, often labeled "concentrate cooking tamarind," is available at Asian markets.

Steps:

  • Whisk chiles, tamarind, brown sugar, salt, and 1 tablespoon oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours.
  • Heat 2 teaspoons oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 teaspoons oil between batches, cook steak until deeply browned, 2-4 minutes per side for medium-rare.
  • Transfer steak to a cutting board; let rest at least 5 minutes before slicing.
  • DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

TAMARIND AND FIVE SPICE MARINADE



Tamarind and Five Spice Marinade image

Simply toss with your meat/fish/tofu for 20 mins or longer if you can. Will keep for 3 days in the fridge. If you can't find five spice paste it is so easy to make try my recipe for it.

Provided by PinkCherryBlossom

Categories     Asian

Time 7m

Yield 1 serving(s)

Number Of Ingredients 7

2 spring onions, shredded
2 tablespoons soy sauce
1 teaspoon tamarind paste
1 teaspoon honey
1 garlic clove, crushed
1 tablespoon five-spice powder, paste
1 tablespoon cider vinegar

Steps:

  • Place all the ingredients in a pan and bring to the boil.
  • Boil for two minutes while stirring.
  • Place meat/fish/tofu in marinade and turn to coat.

CHINESE FIVE SPICE MARINADE



Chinese Five Spice Marinade image

If you want to add Chinese flavor to anything you're grilling, then this is a great five spice marinade. Make ahead for a greater effect.

Provided by Derrick Riches

Categories     Sauces

Time 10m

Number Of Ingredients 7

2/3 cup green onions (minced)
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons ginger (fresh and minced)
2 tablespoons chili oil
2 teaspoons sesame oil
2 teaspoons five-spice powder

Steps:

  • Combine all ingredients and mix well.
  • Pour over the meat of choice, seal, and marinate in the refrigerator for allotted time. If making ahead of time, store in airtight container in the refrigerator for up to three days after preparation.

Nutrition Facts : Calories 71 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 647 mg, Sugar 1 g, Fat 6 g, ServingSize 1 2/3 cups (1 serving), UnsaturatedFat 0 g

TAMARIND FISH MARINADE



Tamarind Fish Marinade image

I was looking for more uses for the tamarind paste I had, and I came across this recipe on the Seasoned Pioneers website. It looks fast, easy, and most importantly - tasty! This recipe is suitable for marinating enough fish for two people. Cooking time below includes marinating time.

Provided by Sascha

Categories     Lactose Free

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon fresh cilantro
1 crushed garlic clove
sea salt
1 pinch cayenne pepper
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed
1 teaspoon tamarind paste

Steps:

  • 1) Blend the tamarind paste and fresh coriander with 2tbsp hot water. Put to one side.
  • 2) In a small, heavy frying pan dry roast the coriander and cumin seeds until aromatic then grind to a powder. Mix all the ingredients together to make the marinade.
  • 3) Pour the marinade over the fish (salmon and trout work well) and leave for at least 30 minutes.
  • 4) Cook by grilling for five minutes or until the flesh flakes. Try serving with lemon slices and salad.

Nutrition Facts : Calories 8.8, Fat 0.2, Sodium 1.9, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 0.3

FIVE-SPICE SHANGHAI MARINADE



Five-Spice Shanghai Marinade image

Categories     Condiment/Spread     Sauce     Ginger     Low Carb     Summer     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 8

2/3 cup minced green onions
1/4 cup soy sauce
1/4 cup dry Sherry
2 tablespoons minced peeled fresh ginger
2 tablespoons chili oil*
2 teaspoons oriental sesame oil
2 teaspoons five-spice powder
*Available at Asian markets and in the Asian section of some supermarkets.

Steps:

  • Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.

MILD HOT TAMARIND SAUCE



Mild Hot Tamarind Sauce image

Our Jamaican friend gave my wife some one day, but she wouldn't give up the recipe. So I did it myself!

Provided by Buon Appetito

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 50

Number Of Ingredients 9

1 quart water
12 pods tamarind (skin removed), broken into pieces
1 habanero pepper, stemmed and chopped (wear gloves)
2 cloves garlic, chopped
salt and freshly ground black pepper to taste
1 tablespoon brown sugar
¼ cup cilantro leaves
1 lime, juiced
1 tablespoon white vinegar

Steps:

  • Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Stir brown sugar into mixture. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Discard seeds.
  • Continue simmering until tamarind mixture thickens to the consistency of tomato soup, about 40 minutes, stirring often. Mix cilantro, lime juice, and vinegar into sauce and simmer just until cilantro is wilted, 1 to 2 more minutes.
  • Pour sauce through a fine mesh strainer, pressing as much pulp and solids through the mesh as possible. Discard the remaining almost-dry solids (about a palm full) and scrape the outside of the strainer into retained sauce.

Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.8 g, Fiber 0.3 g, Protein 0.2 g, Sodium 3.3 mg, Sugar 0.3 g

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