TAMARIND SAUCE
Steps:
- Break up the block of tamarind into about six pieces in a small saucepan and cover with 375ml ( 1 ½ cups) water. Bring to a rolling simmer over medium-high heat, stirring often for about 5 minutes. Then remove from the heat and let it cool for another 5 minutes.
- Using a wooden spoon or potato masher, smash the tamarind in the water. The sauce will become thick like ketchup. Run this through a sieve into a bowl, pushing against the solids as you do. You should end up with a thick tamarind paste. If you have ever used shop bought tamarind concentrate, this is what you have though shop bought tamarind concentrate is much more concentrated. Discard any solids that remain in the sieve.
- Return the tamarind paste to the saucepan and add the cumin, chaat masala (if using), ginger, chilli powder and sugar. Bring to a simmer for about 3 minutes until the sugar is completely dissolved. You can add a drop more water if you prefer a runnier sauce or reduce it more if you prefer a thicker sauce. Taste the sauce and add more sugar, salt or other spices to taste. (You will need to dissolve any additional sugar over a medium heat if added.)
- I store this in a convenient squirt bottle in the fridge.
TAMARIND DIPPING SAUCE
This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.
Provided by David Waltuck
Categories Condiment/Spread Sauce Fruit Rosh Hashanah/Yom Kippur
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
- 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
- 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.
PEANUT-TAMARIND SAUCE
This is a perfect sauce to pour over fish, chicken, rice and noodle dishes. One of my friends even likes to pour it over waffles, but I don't recommend that, she's a little nutty. It makes a good dip for chicken fingers, shrimp rolls (what can't it do?) I make extra large batches and give some away bottled.
Provided by Alessandra
Categories Sauces
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.n
Nutrition Facts : Calories 128.1 calories, Carbohydrate 7.9 g, Cholesterol 0.2 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 409.9 mg, Sugar 2.3 g
SWEET AND SOUR TAMARIND SAUCE
This is my version of a popular sauce that can be tweaked in a lot of ways to suit one's taste, either more to the sweet side or sour side. It's great with small fried items, like fried tofu, egg rolls, or samosas.
Provided by lana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat water in a saucepan over low heat. Dissolve sugar and tamarind powder in warm water; add soy sauce, peanuts, and red onions. Increase heat to medium-high and cook until onions become slightly translucent, 3 to 5 minutes.
- Stir cilantro into the sauce; continue cooking until thickened to your liking, 5 to 7 minutes more.
Nutrition Facts : Calories 45.1 calories, Carbohydrate 8.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 501.1 mg, Sugar 6.9 g
TAMARIND CASHEW DIPPING SAUCE
Make and share this Tamarind Cashew Dipping Sauce recipe from Food.com.
Provided by Ambervim
Categories Sauces
Time 13m
Yield 1 Cup
Number Of Ingredients 11
Steps:
- Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
- In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
- Heat at medium for 1 minute.
- Stir until the tamarind pulp is completely dissolved.
- Add this to the cashew mixture and process until smooth.
- Pour into a serving bowl and sprinkle with toasted sesame seeds.
- Refrigerate for at least 30 minutes.
TAMARIND CASHEW SAUCE RECIPE - CHEESECAKE FACTORY COPYCAT
Steps:
- Combine all the ingredients in a food processor
- Process until smooth.
Nutrition Facts : Calories 65 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 42 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
TAMARIND-GINGER DIPPING SAUCE
Steps:
- In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
- Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
- Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.
TAMARIND DIPPING SAUCE
Steps:
- To a small saucepan, add water, palm sugar, fish sauce, and tamarind paste. Turn heat to high and bring to a boil. Once boiling, reduce heat to a simmer. Add chile powder; whisk to break up the palm sugar and tamarind pulp. Continue cooking on a low simmer, 5-8 minutes. Pour dipping sauce into a bowl and cool to room temperature. Makes about 1½ cups. You can store it in the refrigerator in a sealed container for weeks.
GINGER AND TAMARIND DIP
Delicious dip to serve with coconut shrimp or coconut chicken strips. Nice and tangy! Source -- Food Network
Provided by Elly in Canada
Categories Low Protein
Time 1h
Yield 1 cup
Number Of Ingredients 7
Steps:
- To prepare the dipping sauce --.
- Whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder.
- Refrigerate at least an hour to allow the flavours to blend.
- Tamarind concentrate is available in Indian or Asian markets.
Nutrition Facts : Calories 715.5, Fat 53.1, SaturatedFat 7.8, Cholesterol 40.8, Sodium 1230.8, Carbohydrate 63.8, Fiber 1.5, Sugar 32.4, Protein 2.5
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