Tamarind Balls Paste Method Recipes

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20 BEST WAYS TO USE TAMARIND



20 Best Ways to Use Tamarind image

Say goodbye to boring chicken and bland tofu with these fantastic sweet, sour, and sticky tamarind recipes. It's such a fun and tasty ingredient, I just know you won't want to live without it again.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Pad Thai
Tamarind Coconut Milk Fish Curry
Cilantro Coconut Chutney Recipe
Tom Yum Goong Soup
Thai Prawn Salad with Chilli Tamarind Dressing
Tamarind Drink
Vietnamese Sour Soup (Canh Chua)
Apple Tamarind Chutney
Nam Prik Pao (Thai Chilli Jam)
Slow Cooker Massaman Chicken Curry
Madras Lamb Curry
Mango Habanero Chutney
Pork Loin in Tamarind Sauce Recipe
Peanut Sauce
Egg Kulambu
Crab with Tamarind and Chili or Cua Rang Me
Tamarind Balls
Fried Snapper in Tamarind Sauce
Grilled Ribs with Tamarind Chipotle BBQ Sauce
Sinigang na Baboy (Pork Stew)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

TAMARIND BALLS



Tamarind Balls image

Provided by Roger Mooking

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 1/4 cups sugar
1 (7-ounce) package tamarind paste*
1 tablespoon Thai-style hot sauce (recommended: Sriracha)
Pinch salt

Steps:

  • Put 1/4 cup sugar in a shallow plate. In a bowl, combine the tamarind, hot sauce, salt, and remaining sugar. Using your hands, mix the ingredients together. Divide the tamarind mixture into bite-size portions, and shape into balls. Add the tamarind balls to the sugar, and roll to coat evenly.

TAMARIND BALLS (PULP METHOD)



Tamarind Balls (Pulp Method) image

A traditional sweet and sour treat. If you find it a bother to remove the pulp from the seeds, I have posted an alternative recipe for this that uses tamarind paste.

Provided by WizzyTheStick

Categories     Dessert

Time P2D

Yield 36 balls, 12 serving(s)

Number Of Ingredients 7

4 cups tamarind pulp, shelled
1 tablespoon baking soda
1 teaspoon salt
1/2 cup boiling water
4 cups granulated sugar
1/2 teaspoon scotch bonnet peppers (optional) or 1/2 teaspoon habanero pepper, minced (optional)
black pepper, to taste (optional)

Steps:

  • break tamarind into segments.
  • Sprinkle with soda and salt and pour boiling water on tamarind.
  • Stir until the water is absorbed and the seeds leave the pulp: remove the seeds.
  • Stir in 2 cups of sugar and blend well.
  • Cover and set aside at room temperature overnight.
  • Stir in the remaining sugar, add more if necessary to make the mixture firm enough to shape into balls.
  • Shape into balls and allow leave a couple hours to dry.
  • Roll balls in sugar. Wrap in paper squares and store.
  • Will keep for up to two weeks.

Nutrition Facts : Calories 351.6, Fat 0.2, SaturatedFat 0.1, Sodium 518, Carbohydrate 91.1, Fiber 2, Sugar 89.1, Protein 1.1

TAMARIND PASTE



Tamarind Paste image

Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they're unripe, which ensures a stronger degree of sourness and less sweetness. And don't forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.

Provided by Nik Sharma

Categories     condiments

Time 1h

Yield About 1 cup

Number Of Ingredients 2

9 ounces tamarind fruit pulp (from a compressed block or from 15 to 20 shelled pods)
1 1/2 cups boiling water

Steps:

  • Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
  • Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
  • Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.

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