Tamarind Pastepulp Recipes

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THAI TAMARIND CHICKEN



Thai Tamarind Chicken image

This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.

Provided by Savina

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 2

Number Of Ingredients 11

3 tablespoons soy sauce
4 teaspoons all-purpose flour
14 ounces chicken breasts, cut into bite-sized pieces
⅓ cup water
2 tablespoons fish sauce
2 tablespoons brown sugar
2 teaspoons tamarind paste
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh green chile pepper, or more to taste
½ teaspoon grated ginger

Steps:

  • Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
  • Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
  • Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g

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.

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 (PASTE METHOD)



Tamarind Balls (Paste Method) image

A sweet and sour tasting sweet, traditionally made from fresh tamarind pods. It's a lot of work to extract the pulp. So here is an alternative method that simplifies the process using tamarind paste, which is available from Indian or Middle eastern markets.

Provided by WizzyTheStick

Categories     Dessert

Time P2DT10m

Yield 20 serving(s)

Number Of Ingredients 4

1/2 lb tamarind paste
2 cups sugar
1/4 teaspoon scotch bonnet peppers (optional) or 1/4 teaspoon habanero pepper, minced (optional)
black pepper, to taste (optional)

Steps:

  • Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
  • Add hot pepper and black pepper
  • Cover mixture with plastic wrap and set aside overnight at room temperature.
  • Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature.
  • Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.

Nutrition Facts : Calories 104.5, Fat 0.1, Sodium 3.2, Carbohydrate 27.1, Fiber 0.6, Sugar 26.5, Protein 0.3

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